Shrimp and Scallop in White Wine Sauce: Quick and Tasty
I have no idea how I avoided making a white wine sauce all these years. So tasty! So quick and easy! And, the best news is that it goes with all sorts of ingredients, from the the shrimp and scallops used in this recipe, to any seafood, as well as chicken, tofu, veggies, and more.
Here is the link to the original recipe that I found when looking for a new (to me) quick and easy way to prepare the seafood.
Below is the recipe with the very few adjustments I made due to not having any chicken base on hand (I added depth with marjoram and extra grated cheese), having fresh parsley available, as well as needing to use up some cherry tomatoes. I also totally forgot to add salt and pepper, so, while I will most likely add them next time, I did not list them here to keep it true to the experience. 🙂
Here is what I used:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 8 ounces shrimp (regular, not small)
- 8 ounces scallops (regular, not small)
- 1⁄2 cup white wine
- 1 teaspoon dried basil
- 1⁄4 teaspoon crushed red pepper flakes
- 1/2 teaspoon marjoram
- 3 tablespoons butter
- 1⁄2 lemon, juice of
- 10-12 cherry tomatoes, halved
- 3-4 tablespoons chopped fresh parsley
- 3 tablespoons Parmesan cheese, grated
Heat oil over medium/high heat, add garlic and onion and stir constantly for 1 minute. Add shrimp and scallops and continue stirring for 1-2 minutes. Add wine, basil, red pepper, and marjoram. Allow to simmer 1-2 minutes. Add butter and stir until melted, then add chopped parsley, tomatoes, give a quick stir, then add grated cheese and stir until well blended. Toss with pasta, rice, or serve over a simple salad.
For dinner, I tossed with organic brown rice ramen noodles, which worked splendidly, but any rice or pasta will work just fine.
I had the leftovers for lunch the next day. We had eaten all the noodles the night before, so I served the remaining seafood mix and sauce over the leftover salad of new lettuce, onion, and more cherry tomatoes that I had served with the original meal the night before. (We have lots of cherry tomatoes right now, can you tell?)
Oh – don’t forget some good bread for both renditions to soak up the sauce. It is way too good to leave on the plate.
Enjoy! And be sure to experiment with ingredients and flavors.