Cooking Social Club: Sicilian Herb & Wine Shrimp: A Bright 25-Minute Seafood Dinner

Bright, buttery, and packed with fresh Mediterranean flavor, this week’s Recipe of the Week comes straight from our Italian Summer Seafood class. Our Sicilian Herb & Wine Shrimp combines tender shrimp with white wine, garlic, capers, fresh mint, parsley, and lemon for a quick dish that tastes light, briny, and satisfying.

The key to this recipe is controlling the heat and having every ingredient ready before you begin. The shrimp cook quickly, and the simple pan sauce comes together in only a few minutes.

Yield: 4 servings Time: 25 minutes

Ingredients

• 1½ pounds large raw shrimp (21/25 or 26/30 count), peeled and deveined

• Flake salt and freshly ground black pepper

• 2 tablespoons olive oil, divided

• 3 garlic cloves, thinly sliced

• ¼ teaspoon crushed red pepper flakes, optional

• ½ cup dry white wine or vegetable broth

• 2 tablespoons capers, drained and rinsed

• Zest of 1 lemon

• 2 tablespoons fresh lemon juice

• 2 tablespoons unsalted butter

• ¼ cup chopped fresh Italian parsley

• 2 tablespoons chopped fresh mint

• Lemon wedges, for serving

Instructions

1. Prepare the Shrimp

Pat the shrimp very dry and season lightly with salt and black pepper. Measure and prepare all remaining ingredients before beginning, as the dish moves quickly once the pan is hot.

2. Sear the Shrimp

Heat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil. Arrange the shrimp in a single layer and cook for 1–2 minutes per side, until lightly golden and nearly opaque.

Work in batches if needed to avoid overcrowding the pan. Transfer the shrimp to a plate and set aside.

3. Build the Sauce

Lower the heat to medium. Add the remaining tablespoon of olive oil, followed by the garlic and optional red pepper flakes. Cook for 30–45 seconds, being careful not to burn the garlic.

Pour in the white wine or vegetable broth and scrape up the browned bits from the bottom of the pan. Allow the liquid to simmer until reduced by approximately half, about 2–3 minutes.

4. Finish the Shrimp

Stir in the capers, lemon zest, and lemon juice. Whisk in the butter until the sauce is smooth and glossy.

Return the shrimp and any collected juices to the pan. Toss for another 30–60 seconds, until the shrimp are firm, pearly, and completely opaque.

5. Add the Fresh Herbs

Remove the pan from the heat and gently fold in the parsley and mint. Taste before adding more salt, as the capers already bring plenty of briny flavor.

Serve immediately with lemon wedges and spoon the pan sauce over the shrimp.

Chef’s Tips

• Dry shrimp thoroughly before cooking to help them develop a golden sear.

• Avoid overcrowding the pan. Cooking in batches keeps the shrimp from steaming.

• Pull the shrimp from the heat just before they are completely cooked, then finish them gently in the sauce.

• Have every ingredient measured and ready before starting—the recipe moves fast.

• Wait until the end to adjust the salt because the capers naturally season the sauce.

Serve this shrimp with crusty bread to soak up the sauce, spoon it over pasta, or pair it with a crisp salad for a lighter meal. This dish is one of the recipes featured in our Italian Summer Seafood class, alongside olive oil-poached tuna, grilled calamari, and citrus-filled cream puffs. It’s a fresh, flavorful menu designed for anyone who wants to become more confident preparing seafood at home. Or join us in the kitchen and make it

with our chefs!