Prosecco Butter Poached Shrimp

Looking for a show-stopping dish to dazzle your guests? Your search ends here with this exquisite recipe for Prosecco Butter Poached Shrimp! Picture this: succulent colossal shrimp luxuriously simmering in a flavorful poaching liquid enriched with reduced Prosecco wine, butter, zesty lemon, and aromatic garlic. By poaching them gently, every shrimp becomes a masterpiece of tenderness, juiciness, and an infusion of the delightful Prosecco sauce. These shrimp are truly versatile – relish them as a standalone delight accompanied by some crusty bread, or indulge in the ultimate special occasion meal by pairing them with a luscious risotto. This recipe is your go-to for an easy yet elegant culinary experience!

Prosecco Butter Poached Shrimp

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: serves 4


  • 16 ounces of Specially Selected Black Tiger Shrimp, thawed from frozen (see Recipe Notes)
  • one 750mL bottle of Belletti Prosecco
  • 1 1/4 cups (2 1/2 sticks) Simply Nature Organic Salted Butter, cut into tablespoons1 small
  • lemon, juiced
  • 1 small lemon, thinly sliced
  • 8 cloves garlic, smashed
  • optional: 2 teaspoons Stonemill Parsley Flakes
  • kosher salt & ground black pepper


Step One

Shrimp prep: Transfer the thawed shrimp to a paper towel-lined plate. Use a paper towel to pat the shrimp as dry as possible. Set aside.

Step Two

Reduce the Prosecco by half: Add the Prosecco to a medium saucepan over medium-high heat. Bring the Prosecco to a boil. Cook, stirring occasionally, until reduced roughly by half, about 12-15 minutes.

Step Three

Prepare the Prosecco butter poaching liquid: Reduce the heat under the Prosecco to medium-low, just enough for the Prosecco to maintain a gentle simmer. Whisking constantly, add a few tablespoons of the butter to the saucepan with the Prosecco. Once melted, continue to add butter to the saucepan, working a few tablespoons at a time. Be sure to whisk steadily throughout this process to help the butter emulsify with the reduced Prosecco & adjust heat as needed to maintain a gentle simmer. Once all of the butter is incorporated, add in the aromatics – lemon juice, sliced lemon, crushed garlic, dried parsley, etc. Season with 2 teaspoons of kosher salt & ground black pepper as desired.

Step Four

Poach the shrimp: Working in batches of 5-6 shrimp at a time, add the shrimp to the saucepan. All of the shrimp should be submerged in the Prosecco butter poaching liquid. Adjust heat as needed to maintain a gentle simmer. Cook for 2-3 minutes, just until the shrimp is bright pink with opaque flesh. Transfer the poached shrimp to a large plate or bowl & set aside. Repeat 2-3 times with the remaining shrimp.

Step Five

Serve: Once all the shrimp are poached & cool enough to handle, peel them & serve immediately. You can enjoy this Prosecco butter poached shrimp appetizer-style with crusty bread, by placing the shrimp in a shallow bowl & pouring some of the Prosecco butter poaching liquid over top. This Prosecco butter poached shrimp is also great as a special occasion main dish served with some of its Prosecco butter poaching liquid over risotto, pasta, or mashed potatoes. Enjoy!


  • Thawing frozen shrimp: The best way to thaw frozen shrimp, or any frozen protein for that matter, is to place them in a zip-top bag & submerge in cool water. Since the Specially Selected Black Tiger Shrimp are packaged in a sealed bag, all you have to do is place the bag in a large bowl & cover with cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen shrimp to come up to room temperature. This is better from a food safety standpoint, since it limits bacterial growth. Refresh the water every 10 minutes or so, until the shrimp are completely thawed – 25-30 minutes, tops!
  • Storage & reheating: These Prosecco butter poached shrimp are best served fresh, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 2 days. Reheat in the microwave, just until warmed through.

Share This

You May Also Like

About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

Leave a Reply

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