Fresh-Pressed Olive Oil Club

Shrimp Marsala

Shrimp Marsala

Marsala is a wine made near the town of the same name in Sicily using local white grapes for a sweet flavor profile. Shrimp are a great alternative to the classic chicken preparation.


  • 1 1/2 pounds peeled raw shrimp, rinsed and patted dry
  • 1/4 cup all-purpose flour, more if needed
  • 4 tablespoons extra virgin olive oil, divided use
  • 12 ounces cremini mushrooms, cleaned, trimmed, and thickly sliced
  • 2 tablespoons coarsely chopped peeled garlic (5 to 6 cloves)
  • 1/2 cup Marsala wine
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh flat-leaf parsley


Lightly dredge the shrimp in flour. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil and then the shrimp in one layer; cook 2 minutes on each side, just until pink. Transfer to a bowl. Reheat the pan; when hot, add the rest of the olive oil and the mushrooms. Sauté for 2 minutes over high heat to sear, then lower the heat, add the garlic, and cook for another 3 minutes. Increase the heat, then add the Marsala and white wine to deglaze the pan, stirring until the liquid reduces by half, about 3 to 5 minutes. Return the shrimp to the pan and stir in the butter and parsley. Reduce for 2 more minutes, then serve.

Serves 4