Shrimp and Snap Pea Stir-Fry with White Wine
A quick, elegant stir-fry where plump shrimp and crisp snap peas cook in a garlic-infused white wine sauce enriched with butter. The wine reduces to a silky glaze while the shrimp stay tender and the peas keep their snap. Ready in under 30 minutes, it's perfect for weeknight dinners or entertaining.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- 4 servings (about 1.5 cups each)
Steps
Before you start
- Pat shrimp dry with paper towels so they sear properly
- Have all ingredients prepped and within reach—the stir-fry moves fast
- Use a 12-inch (30 cm) skillet or 14-inch (36 cm) wok for even cooking
Heat the pan and sear shrimp
- Set a 12-inch (30 cm) skillet over medium-high heat and add 1 tablespoon (15 ml) of the olive oil.
- Once the oil shimmers and just begins to smoke, add the shrimp in a single layer—they should sizzle immediately.
- Season lightly with salt and pepper.
- Let them cook without moving for 2 minutes until the undersides turn pink-orange, then toss and cook another 1–2 minutes until they just become opaque throughout.
- Do not overcook; shrimp will firm up as they cool.
- Transfer to a clean plate.
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Ready when: Shrimp are opaque and just firm throughout, not rubbery
Tip: Dry shrimp are essential—moisture prevents searing. If your skillet isn't hot enough, the shrimp will shed water and steam rather than sear.
Build the sauce base
- Add the remaining ½ tablespoon (7 ml) of olive oil to the same skillet and lower the heat to medium.
- Add the sliced garlic and cook for 45 seconds to 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the white wine, scraping the bottom of the pan to release any flavorful bits.
- Bring the wine to a gentle simmer and let it bubble for 2–3 minutes to reduce slightly and mellow.
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Ready when: Wine has reduced by about one-third and smells fragrant, not harsh
Tip: Keep the heat gentle so the garlic doesn't burn and turn bitter. If it starts to brown, add the snap peas immediately to cool the pan.
Add snap peas and return shrimp
- Stir the snap peas into the simmering wine and garlic.
- Cook for 3 minutes, stirring frequently, until they turn bright green and are crisp-tender but still have a slight bite.
- Return the cooked shrimp to the skillet, add the red pepper flakes if using, and toss everything together gently.
- Cook for 1 minute just to warm the shrimp through.
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Ready when: Snap peas are bright green and slightly tender but still snap when bitten; shrimp are warmed through
Tip: Don't cook the peas too long or they become limp. They should still have a subtle crunch.
Finish with butter and lemon
- Remove the skillet from the heat.
- Add the cold butter cubes and squeeze in the fresh lemon juice.
- Stir gently with a wooden spoon for about 1 minute, allowing the butter to melt and emulsify with the wine into a silky sauce.
- Season to taste with salt and pepper.
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Ready when: Butter is fully melted and the sauce coats the back of a spoon with a light sheen
Tip: Off the heat is key—it keeps the sauce emulsified and silky. If the sauce breaks and looks greasy, whisk in a splash of wine or water and it will come back together.
Plate and garnish
- Divide the shrimp and snap peas among four bowls or plates, pouring the white wine butter sauce over the top.
- Scatter the sliced scallions on top if using.
Good to know
Tips
- Wine-forward sauces like this one pair beautifully with serving the same wine at the table—a crisp Sauvignon Blanc or unoaked Chardonnay works wonderfully.
- If your shrimp are small (26–30 count), reduce the searing time to 2–3 minutes total. Larger U-15 shrimp can handle the full 3–4 minutes.
- This stir-fry pairs well with crusty bread, buttered rice, orrisotto for soaking up the silky sauce. A light side salad balances the richness.
- Quality matters here: large, fresh shrimp and true snap peas (not snow peas) make a noticeable difference. Snap peas should feel snappy and sound crisp when bent.
Storage & reheating
Best served immediately. Leftovers can be refrigerated for up to 1 day in an airtight container; reheat gently over low heat with a splash of white wine or water to avoid toughening the shrimp.
Substitutions
- fresh snap peas → broccoli florets, thin asparagus spears, or sliced bell peppers. Broccoli and asparagus may need an extra 1–2 minutes to become tender. Add them when you start cooking the snap peas.
- dry white wine → dry vermouth, dry Riesling, or chicken stock. Vermouth and Riesling work best to mimic the flavor profile. Stock will give a richer, less bright sauce.
- unsalted butter → heavy cream (3 tablespoons / 45 ml) stirred in off the heat. This creates a richer, more luxurious sauce but adds dairy. Use the same timing—off heat to prevent breaking.
- large shrimp, peeled and deveined → bay scallops, firm white fish cut into ¾-inch (2 cm) cubes, or chicken breast cut into ½-inch (1 cm) pieces. Scallops and fish cook in the same time as shrimp. Chicken will need 6–7 minutes of initial searing until cooked through.
