Shrimp with Cherry Tomatoes and White Wine Sauce
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
4
20 minutes
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)
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.
