Pioneer Woman Italian Shrimp

This rich, garlicky Pioneer Woman Italian Shrimp is made with jumbo shrimp, cherry tomatoes, and fresh basil, ready in just 20 minutes. The plump shrimp soak up the fragrant garlic butter sauce right as they turn perfectly pink. I love making this quick skillet meal when I need a comforting dinner on busy weeknights.

Why This Classic Works

Making this classic shrimp dish taught me the importance of high heat and working fast. The first time I tried it, I overcooked the shrimp until they were rubbery.

Now, I keep everything prepped by the stove so the garlic doesn’t burn. Adding a splash of white wine completely transforms the pan drippings into an incredible sauce.

Pioneer Woman Italian Shrimp Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup dry white wine
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

How To Make Pioneer Woman Italian Shrimp

1. Sear the shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 minute per side until just pink.
2. Remove the shrimp: Transfer the cooked shrimp to a plate immediately so they do not overcook.
3. Make the sauce: Lower the heat to medium. Melt the remaining butter, then add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
4. Simmer the tomatoes: Pour in the white wine to deglaze the pan. Add cherry tomatoes and simmer for 3 to 4 minutes until they begin to burst.
5. Combine and finish: Return the shrimp to the skillet. Stir in the fresh basil and Parmesan cheese, tossing everything together for 1 minute before serving.

Recipe Tips

• Prep ingredients first: This recipe moves incredibly fast once the shrimp hit the hot pan.
• Use large shrimp: Jumbo or extra-large shrimp remain tender and juicy much better than smaller sizes.
• Do not overcook: Remove the shrimp from the heat the exact second they turn opaque to prevent rubbery textures.

What To Serve With Italian Shrimp

This garlicky seafood is incredible spooned over a bed of hot angel hair pasta or zucchini noodles. You should also offer thick slices of crusty bread to soak up every drop of the buttery tomato sauce.

How To Store

Store leftover shrimp in an airtight container in the fridge for up to two days. Reheat gently on the stovetop over low heat to avoid overcooking the seafood. Freezing is not recommended as the shrimp will become tough.

FAQs

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them very dry before cooking.

What can I substitute for white wine?

You can easily use low-sodium chicken broth or vegetable broth with a squeeze of fresh lemon juice.

Do I leave the tails on?

You can leave the tails on for presentation, but removing them makes the dish much easier to eat.

Nutrition

• Calories: 285 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 155 mg
• Sodium: 320 mg
• Total Carbohydrate: 5 g
• Protein: 18 g

Try More Recipes:

• Italian Jammy Roasted Tomatoes with Balsamic
• Gordon Ramsay Italian Polenta
• Ina Garten Italian Peas And Pancetta

Pioneer Woman Italian Shrimp

Recipe by PaulaCourse: Side DishesCuisine: Italian

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Rich and garlicky Pioneer Woman Italian Shrimp features juicy jumbo shrimp tossed with sweet cherry tomatoes, fresh basil, and white wine. It is ready in exactly 20 minutes, making it a fantastic quick dinner idea that looks fancy enough for weekend guests.

Ingredients

• 1 lb jumbo shrimp, peeled and deveined

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 1/4 cup dry white wine

• 1/2 tsp red pepper flakes

• 1/4 cup fresh basil, chopped

• 1/4 cup grated Parmesan cheese

Directions

• 1. Sear the shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 minute per side until just pink.
• 2. Remove the shrimp: Transfer the cooked shrimp to a plate immediately so they do not overcook.
• 3. Make the sauce: Lower the heat to medium. Melt the remaining butter, then add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
• 4. Simmer the tomatoes: Pour in the white wine to deglaze the pan. Add cherry tomatoes and simmer for 3 to 4 minutes until they begin to burst.
• 5. Combine and finish: Return the shrimp to the skillet. Stir in the fresh basil and Parmesan cheese, tossing everything together for 1 minute before serving.