Name: Creamy Shrimp Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb shrimp (shelled, large or jumbo); 2-4 tablespoons Wondra flour (all-purpose works, too); 1/2 teaspoon coarse kosher salt; 1/8 teaspoon ground black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 6 ounces mushrooms (baby bella or cremini), sliced; 1/4 cup shallots, minced; 2 cloves garlic, minced; 3/4 cup dry marsala wine; 2/3 cup stock (mushroom, vegetable, or chicken); 3 tablespoons heavy cream; 1/4 teaspoon coarse kosher salt (more to taste); 1/8 teaspoon ground black pepper; 1 tablespoon butter + 1 1/2 teaspoons flour, mashed together; 1/2 teaspoon fresh lemon juice (optional, to finish); 1 tablespoon flat-leaf parsley, minced

Description

Pan-seared shrimp in a creamy mushroom marsala sauce, all in one skillet in about 25 minutes. Serve plated over mashed potatoes, polenta or tossed with pasta.

Ingredients

Scale

Shrimp:

1 lb shrimp (shelled, large or jumbo)
2-4 tablespoons Wondra flour (all-purpose works, too)
1/2 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil

Sauce:

2 tablespoons butter
6 ounces mushrooms (baby bella or cremini), sliced
1/4 cup shallots, minced
2 cloves garlic, minced
3/4 cup dry marsala wine
2/3 cup stock (mushroom, vegetable, or chicken)
3 tablespoons heavy cream
1/4 teaspoon coarse kosher salt (more to taste)
1/8 teaspoon ground black pepper
1 tablespoon butter + 1 1/2 teaspoons flour, mashed together
1/2 teaspoon fresh lemon juice (optional, to finish)
1 tablespoon flat-leaf parsley, minced

Cook Mode Prevent your screen from going dark

Instructions

Season and dust the shrimp — Toss shrimp with salt, pepper, and Wondra flour. Shake off the excess from each shrimp just before cooking.
Sear the shrimp — Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place shrimp in a single layer and cook until lightly golden on the bottom - about 2-3 minutes on the first side to get a good sear, then flip and cook just a minute until the shrimp is almost cooked through. Transfer to a plate. Wipe any excess oil out of the skillet with a paper towel, leaving any fond behind.
Sear the mushrooms — Add butter to the same skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden on the bottom, then stir and cook another 2–3 minutes until browned and tender.
Cook the aromatics — Reduce heat to medium. Add shallots and garlic and cook for about 2 minutes until fragrant.
Deglaze with marsala — Pour in the marsala, increase heat to high, and let it simmer for 2–3 minutes until reduced by about half, scraping up any browned bits from the pan.
Build and thicken the sauce — Add stock, cream, salt, and pepper. Stir, then lower heat to a gentle simmer for 4–5 minutes until the sauce thickens. Stir in the butter-flour mixture until the sauce coats the back of a spoon. Taste for seasoning - 1/4 teaspoon salt is a starting point. Depending on the sweetness of your marsala, you may need more. If it tips too salty, a squeeze of lemon will balance it out.
Finish and serve — Nestle the shrimp back into the sauce and cook just 1–2 minutes to warm through. Remove from heat, stir in a squeeze of lemon juice if using, and sprinkle with parsley

Notes

Don’t Overcook the Shrimp - Shrimp cook incredibly fast. As soon as they turn pink and opaque, remove them from the pan so they stay tender.
Let the Marsala Reduce - Give the wine a few minutes to simmer and reduce before adding cream. This concentrates the flavor and creates that signature Marsala richness.

Prep Time: 10
Cook Time: 20
Category: Dinner
Method: Stove Top
Cuisine: American, Italian