Sautéed Portuguese Shrimp with Garlic and White Wine

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent shrimp sautéed in a fragrant garlic, olive oil, and white wine sauce, finished with fresh parsley and a squeeze of lemon for brightness. This Portuguese-inspired seafood recipe, ready in about 18 minutes, pairs large shrimp, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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.

Prep: 10 min Cook: 8 min Serves 4 Portuguese cuisine 210 cal/serving

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Ingredients

1 pound, peeled and deveined large shrimp
3 tbsp extra virgin olive oil
5 cloves, thinly sliced garlic cloves
1/3 cup dry white wine
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp fresh lemon juice
3 tbsp chopped fresh parsley

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Instructions

Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1-2 minutes until fragrant and the garlic edges just start to turn golden.
Step 2: Add 1 pound peeled and deveined large shrimp to the skillet, seasoning with 1 tsp sea salt and 1/2 tsp black pepper. Cook for 2 minutes on each side until the shrimp turn pink and opaque.
Step 3: Pour in 1/3 cup dry white wine, scraping the bottom of the skillet to deglaze and cook for 2-3 minutes until the wine reduces slightly and coats the shrimp.
Step 4: Remove from heat and stir in 2 tbsp fresh lemon juice and 3 tbsp chopped fresh parsley. Serve immediately with crusty bread or over rice.