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Shrimp Marsala

Shrimp Marsala is a flavorful Italian dish featuring tender shrimp cooked in a rich, aromatic sauce made with sweet and smoky Marsala wine, garlic, and herbs. The dish is finished with a bright squeeze of lemon and fresh herbs, resulting in a glossy, succulent seafood plate with a velvety sauce that’s perfect for a quick, indulgent meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pound shrimp, deveined and tail-on patted dry
  • 1/2 cup cup all-purpose flour for dredging
  • 2 tbsp olive oil for cooking shrimp
  • 1 tbsp butter for richness
  • 2 cloves garlic, minced add just until fragrant
  • 1/2 cup Marsala wine semi-sweet preferred
  • 1 small shallot or yellow onion, sliced adds sweetness and depth
  • 1 tablespoon lemon juice brightens the dish
  • 2 tbsp chopped parsley or thyme fresh herbs added at the end
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Sharp knife
  • Wooden spoon
  • Small bowl

Method
 

  1. Set up your ingredients by patting the shrimp dry and placing flour in a small bowl for dredging. Season the shrimp lightly with salt and pepper.
  2. Dredge each shrimp in the flour, shaking off any excess. This creates a light crust that helps the shrimp brown beautifully.
  3. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, add the shrimp in a single layer, cooking for about 2 minutes per side until they turn pink and develop a golden edge. Remove and set aside.
  4. In the same pan, add a tablespoon of butter and sliced shallots or onion. Sauté for about 2-3 minutes until translucent and fragrant, with a slight light caramelization around the edges.
  5. Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to lift browned bits. Let it simmer gently for 3-4 minutes until slightly reduced and aromatic.
  6. Return the cooked shrimp to the skillet, tossing gently to coat them in the flavorful sauce. Cook for another 1-2 minutes until heated through and glossy.
  7. Finish by squeezing fresh lemon juice over the dish and sprinkling chopped herbs. Taste and adjust seasoning with salt and pepper if needed.
  8. Remove from heat and let sit for a minute to allow flavors to meld. Serve the shrimp with a generous spoonful of the sauce drizzled over, garnished with extra herbs or lemon zest for a fresh touch.

Notes

For a drier sauce, simmer longer until it reduces to your desired consistency. Use dry Marsala if you prefer less sweetness. The dish pairs beautifully with crusty bread or over pasta for a more filling meal.