30 Minute Meal For Two

We have entered another stage of our life. After cooking for a hungry family for so many years, it has become necessary for us to cut back on the family sized meals and prepare more meals for just the two of us. I don’t know about your husband or significant other but Dave does not like leftovers that much. That was not much of an issue when the boys were here!

This post is about a method not really a recipe! You decide the seasonings and flavor to make it your own. This time we used blackened seasoning but I have also used the Cajun spice created a few weeks ago for the paella. On another occasion, we went with an Asian flavor. You can use whatever spices and flavorings you like.

How To Make A Perfect Sauce

My favorite way of making a sauce consists of blending butter and flour together and whisking into the hot liquids and pan drippings. The butter and flour both whisk into the hot liquid almost effortlessly. The result is a foolproof smooth, lump free, sauce. How easy is that?

Shrimp in Wine Sauce

Place fresh shrimp, or if frozen, thawed shrimp shelled, deveined, and rinsed, into a glass bowl. Add olive oil, fresh lemon juice, salt, pepper, and blackened seasoning to the shrimp in the bowl.

While the shrimp is marinating in the olive oil, dry white wine, lemon juice, and your selected seasonings for a few minutes, combine 1 tablespoon of soft butter and 1 tablespoon of flour in a small bowl. Place the bowl next to the stove so it’s within reach when you’re ready to thicken the sauce. Cooking this is so fast, you want everything ready!

We enjoyed this shrimp dish over thin spaghetti. Water was heated and boiling before the shrimp was placed in the pan to saute. The Barilla thin spaghetti was placed in the boiling water, brought back to a boil, and the timer set for 6 minutes.

By the time the shrimp was cooked and the sauce was prepared, the spaghetti was perfectly al dente.

Drizzle olive oil into a hot pan and saute the marinated shrimp on one side. Once the shrimp turns pink and opaque on the edges, turn over and saute the other side. This only takes a couple of minutes per side. Remove the shrimp from the hot pan, place on a dish and set aside.

Pour a splash of dry white wine (We used our favorite Chardonnay.) into the skillet to loosen any of the good flavors in the pan. Add the cup of chicken broth and bring to a boil. (You don’t have to use wine but the wine gives the sauce a velvety quality.)

Using a whisk, add the butter – flour mixture and whisk into the broth. The butter – flour mixture will melt right into the liquids and begin to thicken the sauce. Whisk and simmer for a couple of minutes until the sauce is thick and creamy.

Place the shrimp back in the pan and cover with the hot sauce. The hot sauce will heat up the shrimp. Serve immediately over thin spaghetti or rice and garnish with fresh parsley or cilantro.

We have prepared the shrimp like this several times now, using different spices and herbs. Each time we are amazed at how simple, quick, and delicious these dishes are! What flavors will you be bringing to the table?