Tarragon Shrimp is a creamy, dreamy, deliciously easy appetizer or main dish. Shrimp is bathed in a buttery cream sauce filled with sherry or pinot grigio, depending on your carby preference—then laced with bright tarragon for an unforgettable recipe.
- 1 pound peeled and deveined shrimp
- 8 tablespoons salted butter, separate into 4 and 4.
- 3 garlic cloves, minced
- 1 cup heavy cream
- Optional: 1/2 cup Sherry or Pinot Grigio
- 2 teaspoons minced fresh tarragon
- salt and pepper to taste
- Pat shrimp dry with paper towel and set aside.
- In a skillet, melt 4 tablespoons of butter and saute shrimp until just pink on either side. Remove and set aside.
- Add 4 tablespoons of butter to skillet and saute garlic for 30 seconds.
- If you are adding sherry or wine, add now to butter and garlic and reduce by half.
- Pour in heavy cream and stir to combine.
- Bring to a boil and let the sauce thicken.
- Once sauce is thick, add salt, pepper, and tarragon. Swirl around.
- Add shrimp back into the skillet and toss until well coated.
- Serve immediately.
If you’re serving this as a main dish, double the recipe and serve over pasta!
Keywords: tarragon shrimp