Go Back
Marissa Bolden

Garlic Shrimp w/ Lemon Cherry Tomato Pan Sauce

Sweet shrimp are seared in lemon-infused butter and olive oil, then finished in a silky white wine pan sauce with blistered tomatoes, garlic, and a touch of red pepper flakes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 10 cherry tomatoes
  • 4 Tbsp unsalted butter divided
  • 2 Tbsp olive oil
  • 5 cloves garlic minced or finely sliced
  • 1/2 cup vegetable stock
  • 1/4 cup white wine
  • 1 lemon seeded and sliced
  • 1 tsp red pepper flakes
  • 2 tsp sea salt divided
  • 2 tsp black pepper divided

Method
 

  1. Infuse the Oil: Heat a cast iron skillet over medium heat. Add half (2 Tbsp) of the butter and the olive oil. Fry the lemon slices until they are lightly browned and the butter stops sputtering. Remove the lemon slices and set them aside.
  2. Cook the Shrimp: Season the shrimp with 1 teaspoon each of the sea salt and black pepper. Add the seasoned shrimp to the lemon-infused oil and cook for about 3 minutes per side, or until pink and opaque. The exact time will vary based on the size of the shrimp. Remove the cooked shrimp and place it with the fried lemon slices.
  3. Blister Tomatoes and Sauté Garlic: Reduce the heat. Add the garlic and cherry tomatoes to the skillet. Cook for approximately 5 minutes, stirring occasionally, until the tomatoes begin to blister and deepen in color.
  4. Make the Sauce: Pour in the white wine and vegetable stock. Add the reserved lemon slices and the red pepper flakes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly.
  5. Finish the Dish: Stir in the remaining 2 tablespoons of butter. Return the cooked shrimp to the pan. Gently toss the shrimp and lemon slices so that everything is coated in the sauce and warmed through.
  6. Serve: Plate and serve immediately.