Spicy Shrimp In Lemon Wine Sauce Recipe

About this recipe

A flavorful pescatarian dinner featuring jumbo shrimp sautéed with jalapeño, red pepper flakes, and a tangy lemon wine sauce. Perfect for a quick yet satisfying evening meal.

Ingredients

• 200G Picard - Breaded Shrimp
• - Filippo Berio Garlic Flavoured Olive Oil
• 199G La Costena Sliced Green Jalapeno Peppers, 199G
• - Jalpur Crushed Red Chilli Pepper Flakes
• 350G Natoora Large New Season Unwaxed Lemons
• 75Cl Mission Saint Vincent Bordeaux Blanc

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
2. 2. Add 2 pounds of shrimp to the pan and sauté for 1 minute until they just start to turn opaque.
3. 3. Sprinkle 1 finely chopped jalapeño pepper and 1/2 teaspoon of red pepper flakes over the shrimp, stirring to combine.
4. 4. Squeeze the juice of 1 lemon into the pan and pour in 1/2 cup of white wine. Stir gently to mix the flavors.
5. 5. Cover the pan and cook the shrimp over medium heat for 3 more minutes, or until they turn pink and are fully cooked.
6. 6. Remove the shrimp from the pan and transfer them to a serving bowl, leaving the sauce in the pan.
7. 7. Strain the sauce to remove any solids, then return it to the pan and reduce over high heat until it thickens to about 1/2 cup.
8. 8. Pour the reduced sauce over the shrimp and serve immediately. This dish can also be served chilled if preferred.