Shrimp with Cherry Tomatoes and White Wine Sauce

Name: Shrimp with Cherry Tomatoes and White Wine Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 cups cherry tomatoes, quartered or halved. We recommend Golden Pear or other sweet, low-acid varieties.; 2 lbs shrimp (26/30 count), peeled and deveined; ½ cup Vouvray or other soft white wine (see note); ½ yellow onion, diced; 2 tbsp Lucero Extra Virgin Olive Oil, plus more for finishing; 1 tsp fresh parsley, minced; 1 pinch fresh thyme, minced; 1 pinch fresh rosemary (2–3 leaves, finely minced); 1 tsp light soy sauce (adds umami and subtle color); Sea salt and freshly ground black pepper, to taste; Optional: pinch of sugar (only if tomatoes are overly acidic); Optional: a splash of Traditional Balsamic Vinegar for finishing (see note)

An elegant, late-summer dish that brings the garden and the coast together in one pan.

A Dish from the Summer Garden

This recipe comes to us from artist and home cook Hansheng Lee, whose golden cherry tomato vines yielded more fruit than one kitchen could handle. The result is a fast, vibrant dish that honors the sweetness of sun-ripened tomatoes and the subtle elegance of Lucero Arbequina extra virgin olive oil. It’s an adaptable recipe, easy to scale, and generous with its suggestions. But at its core, it’s a celebration of seasonality and balance: delicate shrimp, bright tomatoes, and a white wine reduction that glazes everything in flavor.

Shrimp with Cherry Tomatoes and White Wine Sauce

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Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

The method has been gently refined with input from Chef Donald, who offers tips on deepening the sauce, coaxing the best texture from shrimp, and managing acidity when working with tomatoes and vinegar. The result is a clean, rustic pan sauce layered with umami and light enough for warm-weather evenings—whether served over crostini, pasta, or rice, or eaten straight from a shallow bowl with a spoon.

Ingredients

2 cups cherry tomatoes, quartered or halved. We recommend Golden Pear or other sweet, low-acid varieties.
2 lbs shrimp (26/30 count), peeled and deveined
½ cup Vouvray or other soft white wine (see note)
½ yellow onion, diced
2 tbsp Lucero Extra Virgin Olive Oil, plus more for finishing
1 tsp fresh parsley, minced
1 pinch fresh thyme, minced
1 pinch fresh rosemary (2–3 leaves, finely minced)
1 tsp light soy sauce (adds umami and subtle color)
Sea salt and freshly ground black pepper, to taste
Optional: pinch of sugar (only if tomatoes are overly acidic)
Optional: a splash of Traditional Balsamic Vinegar for finishing (see note)

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Directions

Sauté the Shrimp
In a wide sauté pan, heat 1 tbsp Lucero Arbequina olive oil over medium-high heat. Add the shrimp and sauté just until they begin to turn pink, about 2 minutes. Remove and set aside—they will finish cooking later.
Build the Sauce
Add the remaining 1 tbsp olive oil to the same pan. Sauté the diced onion until translucent, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they begin to soften and release their juices—about 6–8 minutes.
Add Wine and Herbs
Stir in the parsley, thyme, rosemary, and white wine. Let the sauce simmer for at least 10 minutes, or until the mixture has reduced enough that you can briefly see the bottom of the pan as you stir. This deepens flavor and prevents a watery sauce.
Season and Finish Cooking
Stir in the soy sauce and, if needed, a small pinch of sugar to balance acidity. Return the shrimp to the pan and cook 3–5 minutes more, just until they’re opaque and cooked through. Taste and adjust seasoning with salt and pepper.
Serve and Finish:
Spoon into warm shallow bowls or over a base (see suggestions below). Just before serving, finish with a drizzle of Lucero Arbequina Extra Virgin Olive Oil and, if your tomatoes are naturally sweet and low in acid, a restrained splash of Tagami Traditional Balsamic Vinegar.

Recipe Note

Notes & Pairings

Tomatoes: Golden cherry or pear tomatoes are ideal. If using more acidic tomatoes, omit the balsamic vinegar or balance with a pinch of sugar.

Wine: Vouvray’s soft stone fruit profile complements the tomatoes. Any gentle, off-dry white will work—try Pinot Blanc, Vermentino, or Soave.

Serving Suggestions:

Over crostini for a rustic appetizer; tossed with warm pasta or gnocchi; piled atop creamy polenta or soft rice alongside grilled zucchini or eggplant

About the Contributor

Hansheng Lee (李翰昇) is a Taiwanese American artist whose work is rooted in cultural heritage, nature, and personal memory. Best known for mixed media and watercolor painting, Hansheng also brings a trained culinary hand to the table—crafting recipes that honor tradition while inviting play. Having grown up in both a family restaurant and commercial kitchens, Hansheng blends visual storytelling and flavor to celebrate creativity in all its forms.

They are the co-founder of Art Collective International, a global arts organization dedicated to art, education, access, and community.

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