There’s something magical about cooking with wine — and no, it’s not just the sipping while you stir (though that’s definitely part of the fun). When a splash of crisp white wine hits a hot pan of garlicky shrimp, the aroma alone feels like a mini vacation to the Mediterranean — or at least a very fancy night in.
This recipe is all about effortless elegance. It’s simple enough for a Tuesday but special enough to impress whoever’s lucky enough to snag an invite. Bonus: it pairs beautifully with Nomadica White, the perfect companion for a buttery, lemony sauce situation like this.
🧂What You’ll Need
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1 lb shrimp, peeled and deveined (tails on = extra flair)
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3 tbsp olive oil
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3 cloves garlic, minced
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½ cup Nomadica's 3L boxed white — trust us here
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2 tbsp butter
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Juice of ½ lemon
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Salt + black pepper
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Fresh parsley (because we eat with our eyes first)
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Optional: a pinch of red pepper flakes for a little heat with your sweet
🔥How to Make It
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Set the scene: Pour yourself a glass of Nomadica white (you’re the chef, after all).
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Garlic glow-up: In a large skillet, heat olive oil over medium. Add garlic and cook until your kitchen smells irresistible — about 1 minute.
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Wine time: Add the wine and let it simmer down until it’s half the amount. This is where the magic happens — the sauce gets rich and silky.
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Shrimp in: Toss in your shrimp and cook for 2–3 minutes per side, until they’re pink and perfectly juicy.
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Butter love: Stir in the butter and lemon juice. Let it all mingle into a glossy, irresistible sauce.
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Serve: Sprinkle with parsley, add a little red pepper if you like things spicy, and serve immediately.
🍷Pair It With
Both crisp and aromatic, Nomadica's white wine is the must-sip here. The 3L size (equivalent to 4 bottles) is perfect. The wine has just enough zip to cut through the buttery richness — and yes, you can keep refilling your glass because the wine stays fresh for weeks.
✨Chef’s Note
If you’re feeling extra, toss this over pasta or spoon it onto toasted sourdough to soak up that sauce. Or, just eat it straight from the pan — we’re not judging.
