Drunken shrimp just got a makeover. Not sure if you can call this drunken since I significantly cut down the wine, but the shrimp aren’t 100% sober either.
This Drunken Shrimp is a little less drunk than most recipes – I only use a one-quarter cup of white wine combined with clam juice and fresh lemon. The sauce is so flavorful – definitely serve some crusty bread on the side to soak it up! For some more Italian shrimp recipes, try my Shrimp Fra Diavolo and Shrimp Scampi with Broccoli Orzo.
This drunken shrimp recipe combines so many classic Italian ingredients in one dish. DO NOT omit the anchovy paste, it adds a complex, salty flavor that is not fishy. It’s the secret ingredient in many Italian sauces, and this one is no different. This dish also has capers, garlic, parsley, and red pepper flakes. If you’re not a fan of spicy foods, omit the crushed red pepper.
Can you use drinking wine for cooking?
Yes! As always, the rule when cooking with wine is to use the wine you are drinking. I always have pinot grigio on hand, so that’s what I used in this recipe. Don’t use cooking wine when a recipe calls for wine – it’s not the same.
If you are not a wine drinker, buy a small bottle just for cooking, and keep it in your refrigerator. If you have leftover wine, you can freeze it in an ice cube tray. Once frozen, store the cubes in a plastic container for the next time a recipe calls for wine.
Can you omit the wine if you don’t drink?
Sure! Just swap it with some vegetable broth.
What to Serve with Drunken Shrimp
My favorite way to eat drunken shrimp is in a bowl with a crusty piece of bread to dip in the sauce. This shrimp would also be excellent over your favorite pasta, like orzo or spaghetti.
For sides, serve the shrimp with broccolini or wilted spinach with garlic and oil or a salad like a Caprese Salad.
More Shrimp Recipes You’ll Love:
- 2 tsp extra virgin olive oil
- 2 tsp unsalted butter
- 1 tsp anchovy paste
- 1 lb peeled and deveined large or jumbo shrimp
- 6 garlic cloves, chopped
- 1 tsp crushed red pepper flakes
- fresh pepper to taste
- 1/4 cup of white wine
- 1 cup clam juice
- 2 tablespoons of capers, rinsed
- juice from one lemon
- generous handful of chopped parsley
- Heat olive oil and butter in a skillet over medium heat. Add garlic, pepper flakes, and sauté 1 to 2 minutes, until golden.
- Add wine, clam juice, lemon juice, capers, anchovy paste, parsley, salt and pepper, and stir. Bring to a boil and cook for another 2-3 minutes.
- Add the shrimp and cook, stirring for 2-3 minutes, until opaque. Do not overcook the shrimp or it will become tough and chewy.
- Serve shrimp with liquid in a bowl and some crusty bread on the side to soak up the juice.