Equipment
Ingredients
Proteins
- 500 g shrimp, peeled and deveined
Aromatics and Vegetables
- 50 g dry-packed sun-dried tomatoes, thinly sliced
- 40 g shallot, finely diced
- 15 g garlic, minced
Sauce and Liquids
- 10 ml olive oil
- 60 ml dry white wine
- 150 ml low-sodium chicken stock
Garnish and Seasoning
- 15 g fresh basil, roughly torn
- 15 ml lemon juice, freshly squeezed
- 1 g red pepper flakes
- fine sea salt
Nutrition (per serving)
Method
Prepare your workspace by slicing the sun-dried tomatoes, mincing the garlic, dicing the shallot, and juicing the lemon. Pat the shrimp completely dry with paper towels to ensure a good sear.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 minute per side until they just turn pink on the exterior but remain raw in the center. Immediately remove the shrimp from the pan and set aside on a plate.
Lower the heat to medium. Add the diced shallot and minced garlic to the residual oil in the skillet. Sauté for 2 minutes until softened and highly aromatic, stirring constantly to prevent the garlic from turning bitter.
Pour the dry white wine into the skillet to deglaze, using a spatula or tongs to scrape up any browned bits stuck to the bottom of the pan. Simmer for 1 to 2 minutes until the harsh alcohol smell dissipates and the liquid is mostly evaporated.
Stir in the low-sodium chicken stock, sliced sun-dried tomatoes, and red pepper flakes. Bring the mixture to a gentle boil, then lower the heat and simmer for 4 to 5 minutes. The chicken stock will reduce and thicken slightly while rehydrating the tomatoes.
Return the partially cooked shrimp and any accumulated resting juices to the skillet. Toss the shrimp in the warm sauce for 1 to 2 minutes until they are fully opaque and reach an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit. Remove the pan from the heat, stir in the fresh lemon juice and torn basil, and serve immediately.
Chef's Notes
- Using dry-packed sun-dried tomatoes instead of oil-packed varieties keeps the dish exceptionally lean while concentrating the intense tomato umami.
- The chicken stock serves a dual purpose: it acts as a rich base for the low-fat sauce while simultaneously rehydrating the dry sun-dried tomatoes as they simmer.
- For the most tender seafood, utilize the carryover cooking method. Searing briefly and finishing in the warm sauce ensures the delicate proteins do not seize.
- A splash of pasta water can be added during the final assembly if you are serving this over linguine; the starches will help emulsify the lean stock-based sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce may thicken further as it cools.
Freezer: 1 month — Shrimp texture may degrade slightly and become rubbery upon freezing and thawing.
Reheating: Reheat gently on the stovetop over low heat with a splash of water or chicken stock to prevent overcooking the shrimp.
