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Seared Shrimp with Herbed Lemon Butter Sauce (Fresh Flavors Feb '13)


  • 1 pound Wild American Shrimp
  • 1 tablespoon Extra Virgin Olive Oil
  • Sea Salt Grinder, to taste
  • Peppercorn Grinder, to taste
  • 1 cup Alamos Chardonnay
  • 2 teaspoons hot sauce
  • 2 tablespoons Kerrygold Pure Irish Butter, Salted
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 box Angel Hair Pasta, cooked according to instructions


Peel, devein and remove tails from shrimp and season to taste with salt and pepper grinders. Heat a large nonstick skillet over medium-high heat for one minute. Add olive oil to the skillet and swirl to coat. Add shrimp and sear, about 1-2 minutes per side, just until the shrimp turn pink. Remove cooked shrimp and set aside.

Remove skillet from heat and add wine. Return skillet to heat and simmer until reduced by half. Add Kerrygold butter, hot sauce, lemon juice and chopped parsley. Whisk until sauce has thickened and is heated through. Add shrimp along with cooked and drained pasta to the sauce and toss. Season to taste with salt and pepper grinders and serve. Garnish with lemon slices and chopped parsley if desired.


Another great recipe!!

Great with a bowl of cut strawberries as a side dish and a good bread or rolls.

-Bob, on 8/15/13

Too much pasta

Loved the recipe, but there was too much pasta. Either use half a box of pasta, or 2 lbs of shrimp.

-Mimi, on 8/14/13

Satisfied 3 grown men's appetites

We recently started rating our dinners - our family gave this a 10. Delicious and easy.

-Nancy, on 8/12/13


All of the flavors in this pasta work really well together. It is a really light and fresh dish. My husband and I will definitely make it again!

-CieraGear, on 8/4/13

Easy and delicious

Simple, easy, delicious restaurant quality meal. Next time I will make extra sauce though.

-Restaurant quality, on 6/24/13

Very Simple

I enjoyed this dish. I added some toasted pine nuts and a little fresh basil to liven it up.

-hellcatspike, on 5/29/13


Simple, Fast, Yummy

-Bren, on 5/17/13

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