• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact

Framed Cooks

menu icon
go to homepage
  • Memorial Day Recipes!
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Memorial Day Recipes!
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ร—
    Framed Cooks ยป Recipes ยป Seafood

    Creamy Chardonnay Shrimp

    Published: Dec 6, 2012 ยท Modified: Jan 6, 2025 by Kate Morgan Jackson ยท This post may contain affiliate links ยท 31 Comments

    Jump to Recipe
    Creamy Chardonnay Shrimp on a plate with asparagus.
    Jump to:
    • Why we love this recipe
    • How to make this recipe
    • What to serve with this recipe
    • Other shrimp recipes we love!
    • We want to know what you think! ๐Ÿค”
    • Creamy Chardonnay Shrimp

    Why we love this recipe

    I do love a recipe that is elegant, reliable and doesnโ€™t keep me cooped up in the kitchen while everyone else has all the fun out there in the living room.  

    And for fancy, easy and totally dependable, you just canโ€™t beat this tender shrimp in a creamy chardonnay wine sauce.

    You start with the sauce, which is a snap to simmer up on the stove, and then the shrimp cooks ever so gently in that creamy, dreamy sauceโ€ฆadd a little butter and a splash of cream and you are done!

    This is the perfect seafood dinner to serve over pasta (or at the very least with some bread to mop up that fabulous sauce, maybe with some roasted asparagus on the side? YUM.

    See the recipe card for full information on ingredients and quantities and nutritional information.

    How to make this recipe

    You start with the sauce, because your shrimp are going to take absolutely no time and you want to do them at the very end so they are cooked just the right amount and no more.  

    Pour some chardonnay wine into a big skillet along with some shallots, some butter, a little salt and some red pepper.  Simmer it all down until the wine is reduced to about 1/2 cup.  

    While this is happening, peel and butterfly your shrimp (butterflying means slicing the shrimp almost but not all the way in half length-wise).   When the wine sauce is reduced, toss in the shrimp and stir them around for about 3 minutes.  You want them just cooked through, so they are tender but not rubbery.

    Now stir in a little more butter and a little bit of cream.  Swirl it all around until everything is nice and warmed through, and add a little more salt and red pepper if you think it needs it.

    And with that, you are done!   Elegant, easy, and you have spent a grand total of about 15 minutes in your kitchen and the rest of the time schmoozing with your wonderful guests. Or snuggling on your couch. Or both!

    What to serve with this recipe

    • Roasted butternut squash with feta in a bowl.
      Roasted Butternut Squash with Feta
    • Creamy whipped carrots in a bowl.
      Creamy Whipped Carrots
    • Cherry tomato green bean salad in a bowl.
      Green Bean Tomato Salad
    • Asparagus with parmesan breadcrumbs on a plate.
      Asparagus with Parmesan Breadcrumb Sauce

    Other shrimp recipes we love!

    • Shrimp cooked in beer in a bowl with a can of beer in the background.
      Shrimp Cooked In Beer
    • Plate of classic shrimp louie salad.
      Shrimp Louie
    • Shrimp scampi ravioli on a plate.
      Shrimp Scampi Ravioli
    • Lemon Shrimp Scampi Pasta on a plate with a fork.
      Lemon Shrimp Pasta

    We want to know what you think! ๐Ÿค”

    If you try this recipe, we would love to hear how it came out for you! Iโ€™d be super grateful if you could leave a star rating (you pick how many stars! ๐ŸŒŸ ) and your thoughts in the Comments section below the recipe.

    Print

    Creamy Chardonnay Shrimp

    Creamy Chardonnay Shrimp on a plate with asparagus.
    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    Try this elegant and delicious recipe for creamy chardonnay shrimp. Tender shrimp cooked in a creamy wine sauce, perfect for a special dinner.

    • Author: Kate Morgan Jackson
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Scale
    • 2 cups chardonnay or other white wine
    • 2 shallots, minced
    • 3 tablespoons butter
    • Salt to taste
    • 1/4 teaspoon pepper
    • 1 1/2 to 2 pounds large shrimp
    • 1/2 cup heavy cream
    • Chopped parsley for garnish (optional)

    Instructions

    1. Combine wine, shallots, 2 tablespoons butter, a large pinch of salt and the pepper in a large skillet. Bring to a boil over high heat, turn heat down and simmer until the wine is reduced to about 1/2 cup, about 10 minutes.
    2. While sauce reduces, peel and butterfly shrimp.
    3. When sauce is reduced, add shrimp to skillet and cook, stirring occasionally, until cooked through, about 3 minutes. Stir in remaining butter and cream and stir until heated through. Add more salt and pepper as needed. Divide shrimp among plates, spoon sauce over the top, garnish with parsley and serve.

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagramโ€ฆwe want to see it!

    Recipe slightly adapted from The New York Times

    1893 shares
    • Facebook
    • Twitter
    • Yummly

    Want every new recipe delivered right to your email inbox?

    Reader Interactions

    Comments

    1. Julia says

      December 27, 2024 at 3:57 pm

      I was craving Chardonnay Shrimp tonight and too tired to get up off the couch to find and review my recipe, after all Iโ€™m still recovering from Christmas festivities, so I decided to google it and found your blog. It couldnโ€™t have been more perfect! Your recipe is the exact same โ€œslightly adaptedโ€ version I have been making for years once a friend had given me the NYTimes version. Your/My adaptations were needed, in my opinion, and Iโ€™m sure even Mark Bittman and the NYTimes would approve. I canโ€™t wait for dinner tonight. Thank you.

      Reply
      • Kate Morgan Jackson says

        December 28, 2024 at 1:26 pm

        Hi Julia and thank you so much for these kind words! Now I am inspired to make this recipe again. :)

        Reply
    2. Jeff says

      February 28, 2013 at 8:03 am

      Thanks so much for the scrumptious shrimp recipe Kate! It was sooooo delicious that I had to post about it, but I linked back to you about 587 times. Well, okay, just twice, but you get the idea! :) Cheers!

      Reply
      • Kate says

        March 02, 2013 at 4:06 pm

        Thanks Jeff! You can post and link back to me any old time. :)

        Reply
    3. Karen Nelson says

      December 08, 2012 at 2:18 am

      @Maria.. you have made up your mind based on your perceptions, so time for you to move on..
      I hope someday you will find a way you to not be so critical and hateful and judgemental.

      Reply
    4. judithq says

      December 07, 2012 at 7:00 pm

      OMG ! I was having a bad day today, both of the 40โ€™s cdโ€™s we purchased from[!], were broken, and we are having a party for ,like us, Seniors, and wanted some nostalgia.
      โ€ฆamong โ€˜otherโ€™ situations. I was late viewing my emails, and wanted to see all the most darling โ€˜young peopleโ€™ โ€˜s blogs I follow. I comment to my husband daily , โ€œthere are so many talented people out there in the world, and I am so happy to be a part of learning and seeingโ€ฆyears ago we did not have the internet. It is exciting to us, and we cheer the bloggers on, whether it is cooking/crafts etc. I started a blog myself last year, and am โ€œPinning awayโ€. I take all this as a โ€œgiftโ€ an unselfish gift at that, from these creative Bloggers. In this life we need to โ€˜appreciateโ€ and โ€˜learn fromโ€™ people, take what we โ€˜needโ€™ and absolutely give back, in any way we can.
      I am 68 and a grandmother of 4 darling children. I receive joy from watching them, I try to teach in a Constructive way, if what they do is slightly off. It would not help any one of them for me to criticize them or condemn them if what they did was not to my liking.
      All this โ€˜fussโ€™ over a sweet soul preparing a shrimp dinner and taking the time to photograph it and place it on her blog upset me so much, for Kate. I must say that there are no new things under the sun. Things are tweaked all the time , and so whatโ€ฆI feel the beneficiary of this unselfish act of Kateโ€™s to take her talent and time to share this recipe. So I give her all the credit. There are thousands and thousands of shrimp recipes on lineโ€ฆthey overlap! The joy is in her photos and the way she describes her creations, for every one of them are โ€˜her Creations at the time in which she prepares them and Presents them.
      *for example, I have โ€˜inventedโ€™ a product for women, especially Breast Cancer Patents. It has been in the US Patent office for 3 years now under reviewโ€ฆmy partner and I have had to rewrite the words so many times, โ€™till we are depleted of fundsโ€™, as every writing prompts an attorney to file ownership of โ€œintellectual propertyโ€.
      Recipes found anywhere on line are obviously not anyoneโ€™s โ€œintellectual propertyโ€.
      Please anyone out there reading this be more gentle, kind, less aggressive with all of us exchanging recipes and sewing tips and decorating /craft tips.
      I for one am so grateful for the social networking.
      Please everyone be Kind to each other. This is a very short life, and we all have a lot to do as far as โ€œgiving backโ€ or โ€œpaying forwardโ€. Every unkind word or action can hurt someone beyond comprehension. I always say to my grandchildrenโ€ฆโ€be Sweetโ€
      Merry Christmas to all.

      Reply
      • Kate says

        December 07, 2012 at 7:09 pm

        Judith, you put this so beautifullyโ€ฆthank you so much for these lovely and kind words! And Merry Christmas to you, too.

        Reply
      • Lady A/ says

        February 24, 2014 at 6:40 pm

        Beautifully said Judith. Thank you for reminding is all what a gift the ability to share our knowledge over the web is.

        Reply
    5. ruthie says

      December 07, 2012 at 6:11 pm

      I know your recipes are mostly adapted, but, really, the little spins you put on things make a world of difference. Also, for me, itโ€™s uncsnny how you manage to hit on just what Iโ€™m looking for or just the ingredient I have sitting in my fridge/on my counter! ;) (Can you say โ€œshrimp overrunโ€? They were on sale!!!)

      I look on these adaptations as a way to call attention to a good recipe that, letโ€™s face it, unless we spend all our waking hours going through cookbooks and recipe databases,we have probably missed in its original location.

      Your blog is a lifestyle blog, not just a food blog. If you just had the recipes and eliminated the home and family stuff, it wouldnโ€™t be the same. So, people need to realize thereโ€™s more to food blogging than creating all new recipes. Really, how many new recipes can there be for each dish?

      Reply
      • Kate says

        December 07, 2012 at 6:42 pm

        Thanks Ruthie, and all my other sweet readers. Your kind words mean the world to me. Iโ€™ve explained my process the best I can, and Iโ€™m just so grateful for all the understanding and support today. :)

        Reply
    6. maria says

      December 07, 2012 at 5:41 pm

      Lame excuses for basically copying and pasting a recipe (exact ingredients here folks!) and then butterflying the shrimp and considering that a โ€˜slight adaptationโ€™โ€ฆwhatever. Iโ€™ll continue to follow bloggers who actually CREATE their own recipes.

      Reply
      • ruthie says

        December 07, 2012 at 6:21 pm

        Maria, honey, when you find a blogger who actually creates all their own recipes, then you let us all know who they are, you hear?

        Kate could have called this โ€œScampi Chardonnay,โ€ omitting the link, and claimed it as her own, and you would NEVER HAVE KNOWN! Still not stealing.

        Once someone came up with the idea of shrimp in wine sauce, with or without cream, is that the end of the creativity??? Adapting a dish to suit your and your familyโ€™s tastes is a big part of being a good cook, not stealing.

        Reply
      • Francesca says

        December 08, 2012 at 7:01 am

        What makes you think that Mark Bittman in NYT actually posted a recipe totally invented by himself? How can we know for sure? Even a top-of-the-world chef could โ€œstealโ€ or โ€œslightly adptโ€ a dish from the favorite recipe of his mother-in-law (without ever mentioning her!!) and we would never knowโ€ฆ. let alone a food journalist!

        Reply
    7. Anna S. says

      December 07, 2012 at 1:21 pm

      @Maria โ€“ Since youโ€™re so keen on literalism, take a break from trolling innocent, nice-natured recipes blogs, and look up the actual definition of โ€˜stealโ€™. You may come away enlightened.

      This blogger seems like a very nice lady, and she is one of the first Iโ€™ve read who always cites her recipe source and includes the link. Lastly, I fail to see where she claimed this mere eight-ingredient recipe as a bona fide creation of her own originality.

      Iโ€™d recommend laxatives for you.

      Reply
      • Kate says

        December 07, 2012 at 3:13 pm

        Thanks for your support โ€“ Iโ€™m always grateful when my fellow bloggers link back to me and I try always to do the same. I love how interconnected and supportive the food-blogging world is and I feel so lucky to be part of it!

        Reply
    8. Francesca says

      December 07, 2012 at 12:25 pm

      I think it is quite normal to find recipes which are not original in foodblogs, because foodbloggers like surfing the net in seach for new ideas, just like we do when we read Framed Cooks. If Kate finds a nice recipe in another blog/site and, after testing it, she decides the result is so good that deserves to be be published, wellโ€ฆโ€ฆ.much better for us ! Perhaps I would have never discovered this recipe from NYT without Kate. It is fair that she has linked the original recipe and thatโ€™s more than enough for me. Please, dontโ€™ use such strong and offensive words like โ€œstealโ€ !

      Reply
      • Kate says

        December 07, 2012 at 3:11 pm

        Thanks Francesca! Sharing recipes that I have found all over the places (and crediting them back) is one of the things I have tried to do over the years with this blog, and I appreciate that you recognize that!

        Reply
    9. Karen Nelson says

      December 07, 2012 at 11:08 am

      If you follow this blog and others as well, when a source is mentioned
      that is stating it is not their own. The โ€œslightly adaptedโ€ can be as subtle as one
      Butterflying the shrimp, which is what Kate did differently. I do look at original sources
      when given, and I would guess others do too. There may be some other subtle difference in preparation that is not obvious to the reader. I was given an โ€ identicalโ€ cookie recipe by twi different people some years ago and have kept them along with an โ€œoriginalโ€ recipe frim a magazine. Only recently have I realized the two given to me by friends differ in ingredient, measurements, and preparation! I would have sworn all 3 were exactly the same. I guess 2 were slightly adapted from the original.
      Happy Holidays!

      Reply
      • Kate says

        December 07, 2012 at 3:07 pm

        Thanks Karen! Iโ€™m (as always!) so grateful for your ongoing support of my blog, and thanks also for helping to explain thingsโ€ฆHappy Holidays to you too. :)

        Reply
    10. maria says

      December 07, 2012 at 9:07 am

      I usually love your blog, but this recipe is exactly the same as the NYT recipe. Not โ€˜slightly adaptedโ€™. I really donโ€™t like others who steal stuff and take credit as their own โ€“ I mean how many people are REALLY going to click on the link to the original recipe? Shame on you โ€“ although kudos for at least linking to the recipe you stole!

      Reply
      • Kate says

        December 07, 2012 at 3:05 pm

        Maria, I think if you spend some time looking at the two recipes you will find that they are not exactly the same, which is why I used the phrase โ€œslightly adapted.โ€ I have made this recipe several times over the years and found that I liked it better with some modifications. I donโ€™t reduce the wine down until the skillet is โ€œalmost dryโ€ as in the original, because I found that there wasnโ€™t enough sauce that way, so I adapted the reduction to half a cup. I found that butterflying the shrimp worked better in terms of getting the right texture, so I added that step in as well. The original recipe said the cream was optional โ€“ I felt like it was absolutely essential to the best taste so I included it as a main ingredient. I tried the chervil in one of my tests of it and felt the parsley added a much more pleasing taste, so I left the chervil option out. None of those were major changes, which is why I said it was โ€œslightlyโ€ adapted, but for me they made a significant overall difference in how the dish turned out. Additionally, one of the things I do in this blog is try and share recipes I find in other places and love, (with my own little and big changes), thinking that folks might not have found the recipe in the original placeโ€ฆthis particular recipe appeared in the Times over 10 years ago, for example, and Iโ€™m guessing many of the folks who see it on Framed Cooks might not have seen it way back then. As for how many people click on the original โ€“ well, I watch those statistics, and there are more than you might think. I am always very careful to link back to my original sources, and I am always grateful for the folks who reprint or adapt my recipes and link back to me. Iโ€™ve found the whole food blogging community to be very generous, supportive and interconnected, and Iโ€™m grateful to be part of this delicious world. I hope this helps explain why I wrote about this delicious recipe the way I did, and I hope you enjoy it if you try it.

        Reply
      • Kim says

        December 11, 2012 at 3:36 pm

        REALLY!
        I donโ€™t understand what the big deal is, there are many recipes out there that everyone uses with slight modifications. I thank you Kate for the reminder that you can do a nice easy, elegant dinner in minutes.
        Happy Holidays

        Reply
        • Kate says

          December 11, 2012 at 5:33 pm

          Happy holidays to you too Kim, and thank you!

          Reply
      • jan mancini says

        December 16, 2012 at 8:28 am

        Get a lifeโ€ฆ..and stay off this website and go back to the NYTโ€ฆ.they need the readership

        Reply
    11. Winnie says

      December 07, 2012 at 8:17 am

      This looks amazing. We sent our honeymoon at a local vineyard and started buying wine. Canโ€™t wait to try this. I will serve with rice and aspargus on the side for hubbyโ€ฆ(I will eat peasโ€ฆ)

      Enjoy your holidayโ€ฆglad I found this year, as I look forward to seeing the new posts each time.

      Reply
      • Kate says

        December 07, 2012 at 3:15 pm

        Honeymooning at a vineyard sounds like the most romantic thing! Enjoy your holidays too, and hope you make this for one of your holiday suppers. :)

        Reply
    12. Joanne says

      December 06, 2012 at 9:57 pm

      Somehow infusing wine into dinner makes it that much more decadent and special!

      Reply
      • Kate says

        December 07, 2012 at 3:14 pm

        Right? Although Iโ€™d also recommend an extra glass of chardonnay for the cook, just for extra specialness. :)

        Reply
        • Nancy says

          February 26, 2015 at 11:19 am

          โ€œA little bit of wine for the pot, a little bit of wine for the cookโ€, per famed chef, Justin Wilson. Iโ€™ve found that his recipe works quite well!

          Reply
          • Kate says

            February 26, 2015 at 11:46 am

            Well, I just LOVE this quote. I might have to write it up and stick it on my fridge. :)

            Reply
      • jan mancini says

        December 16, 2012 at 8:25 am

        I made this Friday Night and WOWโ€ฆโ€ฆI used red pepper flakes instead of Hot pepper and this is a companyspecialโ€ฆโ€ฆ.and EASY. Used condensed milk instead of creamโ€ฆ.you couldnโ€™t tell. This one is a keeperโ€ฆ.and FOR COMPANY

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Kate from Framed Cooks

    Hi, Iโ€™m Kate! Iโ€™m a recipe writer, food photographer and devoted bacon lover. Iโ€™m so glad youโ€™re here!

    More about me โ†’

    Memorial Day Recipes!

    • Easy roasted salmon grain bowl on a wooden counter.
      Roasted Salmon Bowl
    • shredded pot roast
      Mimosa Fruit Salad
    • Strawberry slab pie on a white platter.
      Easy Strawberry Cheesecake Tart
    • easy avocado chicken salad
      Avocado Chicken Salad
    • Sliced strawberry bread on a plate.
      Glazed Strawberry Bread
    • Mediterranean Chicken Salad on a plate.
      Mediterranean Chicken Salad

    Reader Favorites

    • Pastina with egg and cheese in a bowl.
      Pastina with Egg and Cheese, Otherwise Known As Comfort Food
    • Lemon Garlic Lobster Pasta in a bowl with a fork.
      Pasta with Lobster Sauce
    • Grandpa's Coca-Cola Ribs on a cutting board.
      Grandpaโ€™s Coca-Cola Ribs
    • Pasta with Buttered Egg Sauce on a plate with a fork.
      Pasta with Egg Sauce
    • Soft scrambled eggs with ricotta on a plate.
      Ricotta Scrambled Eggs
    • Cheese Fries in a bowl on a wooden counter.
      Easy Cheese Fries

    Want every new recipe delivered right to your email inbox?

    Sign Me Up!

    Footer

    โ†‘ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign Up!

    Get in Touch

    • Contact

    Copyright ยฉ 2025 Framed Cooks

    All photographs ยฉ FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

    1.9K shares
    1893 shares
    • 651