Directions
- 1Place the butter in the freezer until ready to use.
- 2Pat the shrimp dry on a paper towel-lined plate and season with salt.
- 3In a large (12-inch) skillet, heat 1 tablespoon oil over medium-high for 2 minutes.
- 4Swirl the pan to coat the bottom.
- 5Add half of the shrimp and cook until lightly golden in spots and starting to curl (they’ll be almost cooked through), 2 to 3 minutes per side.
- 6Use a slotted spoon to transfer the cooked shrimp to a plate.
- 7Repeat with the remaining shrimp, using the remaining tablespoon of oil to coat the pan.
- 8Transfer the remaining shrimp to the plate.
- 9Adjust heat to medium and add the garlic and shallot.
- 10Cook, stirring, until shiny and fragrant, about 1 minute.
- 11Add the wine, rosemary and thyme and stir, scraping up any browned bits.
- 12Let simmer until the skillet is almost completely dry, 1 to 2 minutes.
- 13Add cream, Worcestershire, hot sauce, lemon juice and black pepper.
- 14Continue to simmer and let reduce until the sauce thickens and coats the back of a wooden spoon, about 5 minutes more.
- 15Taste and adjust salt if desired.
- 16Remove the butter from the freezer.
- 17Adjust heat to low and add half the butter.
- 18Stir until completely melted, and then add the remaining butter.
- 19Stir constantly until butter is melted and sauce is smooth.
- 20Return the shrimp to the pan and cook, stirring to coat in the sauce, until shrimp is piping hot and cooked through, about 2 minutes.
- 21Serve immediately with crusty bread (or over pasta), with lemon wedges alongside.
Ingredients
- 4 tablespoons unsalted butter, cut into chunks
- 1 pound large shrimp, peeled and deveined
- Salt
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 medium shallot, diced small (about ¼ inch)
- 0.33 cup dry white wine
- 1 rosemary sprig
- 1 thyme sprig
- 0.5 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cayenne hot sauce (such as Tabasco)
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1.5 teaspoons coarsely ground black pepper
- Crusty bread or cooked pasta, for serving
Equipment
freezerpaper towel-lined platelarge (12-inch) skilletslotted spoonwooden spoon
Tips
- Freezing the butter briefly ensures optimal emulsification, resulting in a rich, glossy finish to your sauce and preventing it from separating and becoming greasy.
- The sauce is an ideal topping for pasta or crusty bread and is a perfect match for any seafood. You can add scallops or lobster to it instead of shrimp.
- The sauce also makes a luscious topping for steak, similar to an au poivre.
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