Shrimp Portofino

This mouthwatering Italian recipe brings the vibrant essence of the Mediterranean coast to your plate and has a special place in my heart, as I’ve spent years perfecting it after a life-changing trip to Italy.

Imagine biting into succulent, tender shrimp, sautéed in delicate garlic, white wine and lemon sauce, with bursts of sweet sun-dried tomatoes and earthy mushrooms. That’s exactly what you can expect from this delectable Shrimp Portofino recipe! And for those who need an extra kick, feel free to customize it with red pepper flakes to add that spicy touch.

How to make Shrimp Portofino

Shrimp Portofino is a delicious Italian seafood dish typically featuring shrimp cooked in a flavorful sauce served over pasta. The dish is named after Portofino, a picturesque coastal village in Italy known for its beautiful harbor and fresh seafood.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 cup white mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, diced
• 1 cup white wine
• 1 lemon, juiced
• 1 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• Pasta of your choice

Instructions:

1. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper and sauté until they turn pink, approximately 2 minutes each side. Once fully cooked, remove them from the pan and set aside.
2. In the same pan, add another tablespoon of olive oil, the mushrooms and a pinch of salt. Sauté until the mushrooms are browned and have released their juices, around 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 20-30 seconds.
4. Add the sun-dried tomatoes, white wine, lemon juice and crushed red pepper flakes (if using). Bring this mixture to a boil, reduce the heat and simmer for about 5-7 minutes, letting the flavours meld together.
5. Return the cooked shrimp to the pan, stirring them into the sauce until they’re well-coated and heated through.
6. Top with fresh parsley just before serving for an added touch of freshness.
7. Serve over your pasta of choice and enjoy this delightful dish!

Tips:

• To ensure your shrimp are succulent and not overcooked, watch their color closely as they sauté. Once shrimp turn pink and curl into a ‘C’ shape, they are done.
• Freshly squeezed lemon juice will have a brighter flavor than bottled lemon juice.
• You can also finish the pasta in the same pan with the sauce and shrimp, allowing it to absorb some of the sauce for an extra layer of flavor.
• If you want to make the dish more decadent, add a touch of cream at the end of cooking the sauce.
• Pair it with a glass of crisp, white wine to enhance the flavours of the dish.

What to serve with

The versatile Shrimp Portofino dish can be served with various accompaniments that perfectly complement its flavors and textures. Here are some delectable options to consider for your appetite:

Pasta

Serve your Shrimp Portofino over pasta to create a hearty and satisfying meal. Depending on your preference, choose from various pasta types and shapes such as:

• Long pasta (Spaghetti, Linguine)
• Short-cut pasta (Penne, Fusilli)
• Stuffed pasta (Ravioli, Tortellini)
• To put in an extra touch, toss the pasta with some shrimp sauce before serving.

Rice

If you’d like to try something other than pasta, consider serving Shrimp Portofino on a bed of steamed rice or fluffy risotto. Both options absorb the dish’s flavors and provide a more delicate texture compared to pasta.

Bread

A warm slice of crusty Italian bread, such as ciabatta or focaccia, makes an excellent accompaniment to Shrimp Portofino. Break off a piece and use it to soak up the delicious sauce, ensuring none goes to waste.

Vegetables

Enhance your meal with a selection of sautéed, grilled or roasted vegetables that pair well with the rich flavors of Shrimp Portofino. Consider these options:

• Asparagus
• Zucchini
• Broccolini
• Bell peppers
• Green beans
• Roasted cherry tomatoes

Salad

A refreshing salad adds a touch of brightness to the meal and counters the richness of the Shrimp Portofino sauce. Mixed greens with a lemon vinaigrette, an arugula and shaved Parmesan salad, or a tomato and cucumber salad are excellent choices that complement the dish.

Pairing with Wine

Choosing the right wine is key for a truly memorable dining experience. Opt for crisp, light white wines with clean acidity to cut through the richness and enhance the dish’s flavors. Suggested wine selections include:

• Pinot Grigio
• Vermentino
• Sauvignon Blanc
• Soave

Ingredient Substitutes

Cooking from scratch offers flexibility when it comes to ingredients, and the Shrimp Portofino is no different. Whether you’re missing an ingredient or need to cater to dietary restrictions, here are some substitutes you can consider:

• Shrimp: People allergic to shrimp can replace it with chicken breast or tofu, both offering a neutral base that absorbs the flavors of the sauce. For a vegetarian option, consider using chunky portobello mushrooms.
• Olive Oil: While olive oil is traditionally used in Italian cooking, you can use other oils without strong flavors — for instance, canola or sunflower oil. You can opt for a combination of butter and oil for a more buttery taste.
• Mushrooms: If you don’t have white mushrooms handy, you can substitute them with other varieties like cremini or portobello mushrooms. Alternatively, zucchini or eggplant could provide a similar texture for those allergic or averse to mushrooms.
• Garlic: Garlic powder or minced garlic from a jar can replace fresh garlic cloves. The rule of thumb is 1/8 teaspoon of garlic powder or half a teaspoon of jarred minced garlic for each fresh clove.
• Sun-dried Tomatoes: You can use fresh cherry tomatoes or canned diced tomatoes if you don’t have sun-dried tomatoes. However, note that these substitutes may not provide sun-dried tomatoes’ intensely sweet and tangy flavor. Alternatively, a sundried tomato paste or sundried tomato pesto could work.
• White Wine: Chicken or vegetable broth can substitute white wine, but for the distinct acidity that wine offers, you might want to add a squeeze of lemon juice. Non-alcoholic white wine or white grape juice mixed with a bit of vinegar can also work.
• Lemon Juice: In the absence of fresh lemons, you can use bottled lemon juice. Use 2-3 tablespoons if you don’t have one lemon handy. Alternatively, white wine vinegar can be a good substitute if you’re looking for acidity.
• Fresh Parsley: Dried parsley can be an option if you’re out of fresh parsley. However, remember that dried herbs are more concentrated in flavor. Generally, a teaspoon of dried parsley can replace a tablespoon of fresh. Alternatively, you can substitute it with fresh herbs like basil or cilantro.
• Pasta: If you’re gluten-intolerant, choose gluten-free pasta options. Rice or zoodles (zucchini noodles) can also serve as healthy, gluten-free alternatives.

Final Thoughts

There you have it — my detailed recipe for succulent and flavorful Shrimp Portofino. Enjoy this Italian delight and Buon Appetito!

More Seafood Recipes:

• Outback Steakhouse Coconut Shrimp
• Easy Seafood Bread