Updated: Jun 8
Traditionally, this sauce would be used with chicken since the bold flavors of the sauce marinate the chicken nicely. The original recipe in the Art of Italian Cooking suggests using lobster; however, I found that marsala works particularly well with shrimp— the sweetness from the shellfish complements the robust, earthy flavor of the wine… just make sure not to overcook the shrimp because otherwise it goes tough! I enjoyed this dish with fresh sourdough bread to scoop up every last bit of the sauce. If not, the book suggests to toss the sauce over linguine. However you decide to serve it, I think you will enjoy the simplicity of this sauce that packs a big flavor.
1 lb. shrimp, peeled and deveined, tails intact
2 tablespoons parsley, chopped
1/2 cup Marsala
4 tablespoons olive oil
4 garlic cloves, sliced
salt and pepper
Yields: serving for 2
Prep Time: 15 minutes
Cook Time: 7-10 minutes
In a saucepan, heat the olive oil.
Add the garlic slices, and gently brown.
Add the shrimp, salt and pepper, and cook until the shrimp turns pink.
Add the marsala wine. Cover and let simmer on low for 7-10 minutes. You don’t want to over cook the shrimp.
Remove from heat, and garnish with parsley.