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Shrimp Marsala

Shrimp Marsala is a quick and flavorful Italian-inspired dish featuring tender shrimp cooked in a rich, wine-infused sauce with mushrooms, garlic, and a hint of lemon. The dish boasts a glossy, aromatic sauce with a balanced sweetness and savory depth, perfect for a satisfying weeknight dinner. Its vibrant flavors and appealing appearance make it feel special despite its ease of preparation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pound shrimp, peeled and deveined preferably large
  • 8 oz ounces cremini mushrooms sliced
  • 3 cloves cloves garlic minced
  • 1/2 cup cup Marsala wine sweet fortified wine
  • 2 tbsp tablespoons butter for richness
  • 1 lemon lemon for juice
  • 2 tbsp tablespoons olive oil for sautéing
  • 1/4 cup cup fresh parsley chopped, for garnish
  • Salt and pepper to taste

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Wooden spoon
  • Measuring cup

Method
 

  1. Pat the shrimp dry and season lightly with salt and pepper. Heat a large skillet over medium-high heat, then add olive oil and let it shimmer. Sauté the shrimp in a single layer for about 2-3 minutes per side until they turn pink and opaque. Remove and set aside.
  2. In the same skillet, add sliced mushrooms and cook for about 4-5 minutes until they release their juices and start to brown, filling the kitchen with a nutty aroma. Adjust the heat if necessary to promote browning without burning.
  3. Add the minced garlic to the mushrooms and stir for about 30 seconds until fragrant, releasing a burst of aroma. Be careful not to burn the garlic—if it starts to smell bitter, remove the pan from heat briefly.
  4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the wine to reduce by half and become syrupy, filling the air with a sweet, aromatic scent.
  5. Return the cooked shrimp to the skillet, then add the butter and squeeze fresh lemon juice over everything. Toss gently to coat the shrimp in the sauce, cooking for another 1-2 minutes until everything is heated through and glossy. If the sauce thickens too much, stir in a splash of broth or water to loosen it.
  6. Check the dish for doneness—shrimp should be firm and opaque, mushrooms tender, and the sauce shiny and aromatic. Garnish with chopped parsley for a fresh burst of color and flavor.

Notes

For an extra layer of flavor, add a splash of balsamic vinegar with the wine. Serve over pasta or crusty bread to soak up the sauce.