Rosé Shrimp

Rosé Shrimp offers a fresh twist on the classic shrimp scampi, infusing succulent shrimp with the crisp, floral notes of dry rosé wine. The delicate sauce is enhanced with aromatic herbes de Provence and a touch of piment d’Espelette, adding depth and a pop of color.

In just 20 minutes, this dish captures the essence of French and Basque cooking traditions. The combination of butter, wine, and spices creates a rich, flavorful sauce that coats each shrimp, transforming them into a memorable meal.

Perfect for a weeknight dinner or a special occasion, Rosé Shrimp pairs beautifully with a glass of rosé wine. Garnished with bright orange zest, it’s a dish that balances elegance with ease, making it a true crowd-pleaser.

Rosé Shrimp Ingredients

The essence of Rosé Shrimp lies in its carefully selected ingredients, each playing a pivotal role in creating a dish that is vibrant, savory, and bursting with flavor. Extra-large peeled and deveined shrimp serve as the star, absorbing the rich, buttery sauce. Herbes de Provence, with its mix of aromatic herbs, adds complexity and earthiness to every bite, while piment d’Espelette lends a subtle, fruity heat that balances the sweetness of the rosé wine. A hint of dark brown sugar enhances the sauce, imparting a caramelized sweetness, while a splash of dry rosé wine infuses the dish with crisp, floral notes, elevating the flavors of the shrimp. Finally, unsalted butter melts into a luscious sauce, creating a velvety finish, while freshly grated orange zest and an extra sprinkle of piment d’Espelette bring brightness and a burst of citrus.

Recipe Tips

1. Choosing the Right Shrimp:
   For the best results, opt for extra-large shrimp that are peeled and deveined. This allows the shrimp to absorb the flavorful sauce more effectively and ensures a satisfying bite. Be sure not to overcook the shrimp — they only need a few minutes to turn pink and tender, as they’ll finish cooking in the sauce.
2. Maximizing the Rosé Flavor:
   The rosé wine is a key ingredient in this dish, providing a floral, crisp base. To highlight its flavors, use a dry rosé that isn’t too sweet, as the sweetness from the brown sugar already balances the wine’s acidity. Allow the sauce to reduce by about three-quarters to concentrate its flavors before adding the butter.
3. Piment d’Espelette Substitutes:
   While piment d’Espelette adds a unique, slightly fruity heat, it can be hard to find. If you can’t get your hands on it, substitute with Aleppo pepper, gochugaru, or even crushed red pepper flakes. Each alternative will provide a different level of spice, but they’ll still complement the dish’s richness and brightness.

What to Serve with Rosé Shrimp

1. Garlic Butter Pasta:
   A bed of garlic butter pasta makes a perfect partner for Rosé Shrimp. The rich and buttery pasta complements the shrimp’s savory sauce, creating a hearty, indulgent meal. Opt for spaghetti or linguine to catch all of the flavorful sauce.
2. Crisp Salad:
   Balance the richness of the shrimp with a fresh, crisp salad. A simple mix of arugula, baby spinach, and cherry tomatoes dressed in a light vinaigrette adds a burst of freshness and a contrast in texture, perfectly offsetting the warm, buttery shrimp.
3. Crusty French Bread:
   For a classic touch, serve Rosé Shrimp with warm, crusty French bread. Use it to soak up the remaining buttery rosé sauce, ensuring that none of the delicious flavors go to waste. A side of buttered baguette also adds a rustic charm to the meal.

FAQ

1. Can I use frozen shrimp for this recipe?
   Yes, frozen shrimp can be used, but be sure to thaw them thoroughly before cooking to avoid excess water affecting the sauce. Pat them dry with a paper towel to ensure they cook properly in the hot oil.
2. What if I don’t have piment d’Espelette?
   No worries! You can substitute piment d’Espelette with Aleppo pepper, gochugaru, or red pepper flakes. While each brings a slightly different flavor, they all add a mild heat that will still enhance the dish.
3. Can I make the sauce in advance?
   While it’s best to serve this dish immediately for the freshest flavors, you can prepare the sauce in advance and store it in the refrigerator for up to a day. When ready to serve, reheat the sauce gently before tossing in the shrimp.
4. How do I store leftover Rosé Shrimp?
   Leftover Rosé Shrimp can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, adding a splash of wine or broth to restore the sauce’s consistency.

Rosé Shrimp

This vibrant and flavorful shrimp dish brings the refreshing and floral taste of rosé wine to life in just 20 minutes. The addition of herbes de Provence, gently sautéed in olive oil infused with shrimp, amplifies the natural savoriness, reminiscent of a shrimp scampi. The inclusion of piment d’Espelette, a mildly spicy, fruity pepper from Basque cuisine, intensifies both the color and flavor of the shrimp.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course fishe recipe

Cuisine American

Servings 6 People

Ingredients

  

• 1 pound extra-large peeled and deveined shrimp
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil
• 1 teaspoon herbes de Provence
• ½ teaspoon piment d’Espelette plus extra for garnish
• 1½ cups dry rosé wine
• 1 tablespoon dark brown sugar
• ¼ cup unsalted butter ½ stick
• Fresh orange zest for garnish

Instructions

 

• Prepare the Shrimp:
• Begin by seasoning the shrimp with salt and freshly ground black pepper. Heat a large skillet over medium-high heat and add the olive oil. Place the shrimp in a single layer in the skillet, allowing them to cook undisturbed for 1 to 2 minutes until the edges turn rosy. Flip the shrimp and cook for an additional 30 seconds. Remove the shrimp from the skillet and set them aside on a plate. The shrimp may still be slightly gray in spots, but they will continue to cook in the sauce.
• Create the Sauce:
• In the same skillet, stir in the herbes de Provence and piment d’Espelette, letting them bloom in the hot oil for just a few seconds. Pour in the rosé wine and add the dark brown sugar. Increase the heat to high, allowing the mixture to come to a boil. Stir occasionally as the sauce reduces by three-quarters, which should take about 10 minutes.
• Finish the Dish:
• Remove the skillet from the heat and stir in the butter until it melts into the sauce. Add the shrimp back into the pan, tossing them in the rich, buttery mixture. Let the shrimp rest in the sauce for 2 to 3 minutes, allowing them to cook through. Taste and adjust the seasoning with additional salt and pepper as needed. To finish, sprinkle with freshly grated orange zest and a final dash of piment d’Espelette. Serve immediately for the best flavor.

Notes

Piment d’Espelette can be found online or in specialty spice shops. Its unique, sunny flavor is highly recommended for this recipe, though suitable alternatives like gochugaru, Aleppo pepper, or red pepper flakes can be used if necessary.

Keyword Rosé Shrimp