Sautéed Garlic and Basil Shrimp with White Wine Reduction
Succulent shrimp sautéed with garlic and fresh basil, finished with a delicate white wine reduction sauce. This mediterranean-inspired seafood ready in about 16 minutes pairs large shrimp, peeled and deveined, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1/3 cup dry white wine
- 1/4 cup chopped fresh basil
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh lemon zest
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
- Step 2: Add 12 oz peeled and deveined large shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink and opaque at the edges.
- Step 3: Flip the shrimp, season with 3/4 tsp salt and 1/4 tsp black pepper, and cook another 2 minutes until fully opaque.
- Step 4: Pour in 1/3 cup dry white wine and bring to a simmer, scraping any browned bits from the pan. Reduce the liquid by half, about 2-3 minutes, until a light sauce forms.
- Step 5: Stir in 1/4 cup chopped fresh basil and 1 tsp fresh lemon zest, tossing to coat shrimp evenly. Remove from heat and serve immediately.
Frequently asked questions
How long does Sautéed Garlic and Basil Shrimp with White Wine Reduction take to make?
Total time is about 16 minutes (8 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Garlic and Basil Shrimp with White Wine Reduction?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sautéed Garlic and Basil Shrimp with White Wine Reduction?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Garlic and Basil Shrimp with White Wine Reduction for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Garlic and Basil Shrimp with White Wine Reduction?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
