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Sauteed Shrimp

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Shrimp


Source: Martha Stewart Living, January 2003


  • 1 1/2 pounds large shrimp, tails on, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • Lemon wedges, for serving

For the Seasoning

  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano
  • Pinch of crushed red-pepper flakes
  • 1/2 cup dry white wine
  • Coarse salt and freshly ground black pepper


  1. Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.

  2. Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.

Reviews (5)

  • cookingin7 15 Oct, 2012

    I have had this recipe in my collection for 9 years. Today, I looked everywhere and could not find it. By 3 p.m. I got panicky so decided maybe it may be on Martha's website. And (thank you Martha) there it was. I looooove this recipe it is so quick, good, aromatic and my family loves it. There is never one shrimp left on the plate.

  • megansmaking 8 Nov, 2011

    Delicious. Despite the fact that my shrimp did not turn out looking like the beautiful photograph, (does anything ever turn out like the picture on the box?) they were definitely tasty. I didn't think it was going to taste so great, because there are so few ingredients. But, at the last minute the white wine and lemon juice played off of each other in beautiful harmony. Tasty possibilities when you add white wine to things...

  • Motomomma01 7 Jun, 2011

    You could probably use chicken broth if youdidn't want to use wine.

  • j4j4_78 13 Apr, 2010

    is there any alternative to white wine for this dish?

  • KWM 21 Jul, 2008

    GREAT!!!!! and fast.

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