Lucy M. Looking for an elegant seafood dish that’s quick enough for weeknight dinners yet impressive enough for entertaining? Jumbo shrimp with tarragon sauce is your answer. This refined recipe combines tender jumbo shrimp with a fragrant tarragon cream sauce that’s both luxurious and surprisingly simple to prepare.
The high-heat searing technique locks in flavor while the white wine reduction creates a sophisticated pan sauce that transforms everyday ingredients into an elegant, restaurant-worthy meal.I’ll be honest, shrimp can feel intimidating if you’ve never cooked it before.
But here’s the thing: it’s actually one of the easiest proteins you can master in your kitchen. Pair it with a silky tarragon cream sauce, and suddenly you’ve got something that tastes like you spent hours perfecting it when really, you’re looking at maybe 30 minutes total. So what makes this dish work so well?
Does Tarragon Pair Well with Shrimp?
Tarragon is an exceptional match for shrimp, creating a sophisticated and delicate flavor combination. The herb’s subtle anise-like notes complement shrimp’s delicate, slightly sweet taste without overwhelming it. Tarragon’s gentle warmth enhances the natural brininess of shrimp while adding an elegant dimension that elevates the dish from simple to refined. This pairing is a cornerstone of classic French cuisine, beloved by professional chefs for its timeless appeal.
The herb’s unique flavor profile works beautifully in multiple preparations. Whether infused into cream sauces, sprinkled fresh over grilled shrimp, or steeped into cooking liquids, tarragon brings out the best in seafood. The combination works particularly well with acidic elements like lemon juice and white wine, which enhance tarragon’s aromatic qualities. Butter, cream, and sour cream act as perfect vehicles for the herb’s flavor, creating luxurious sauces that cling to tender shrimp.
Home cooks appreciate tarragon and shrimp pairings for their simplicity and impressive results. The herb requires minimal preparation and pairs naturally with pantry staples, making elegant entertaining accessible. Light pasta dishes, creamy risottos, and simple pan-seared preparations all benefit from tarragon’s sophisticated touch. Whether you’re cooking a special dinner or experimenting with French cooking techniques, tarragon transforms humble shrimp into an elegant, restaurant-quality centerpiece.
Why You’ll Love this Jumbo Shrimp with Tarragon Sauce
If you’re looking for a dish that feels fancy but doesn’t require you to spend three hours in the kitchen or develop new culinary skills you don’t have, this jumbo shrimp with tarragon sauce might just be your answer.
I’m drawn to how the creamy sauce complements those perfectly cooked shrimp without overwhelming them. The tarragon adds this sophisticated, slightly anise-like flavor that makes you seem like you actually know what you’re doing in the kitchen, even if you’re just following a recipe.
Plus, the whole thing comes together in maybe thirty minutes. You get restaurant-quality results on a weeknight, which honestly feels like winning the dinner lottery.
This elegant shrimp dish is perfect for special occasions, but Mary Berry’s Red Lentil Curry delivers everyday luxury that’s kinder to your wallet. The curry’s complex flavors and velvety texture feel just as indulgent.
What Ingredients are in Jumbo Shrimp with Tarragon Sauce?
This elegant dish relies on a carefully balanced combination of fresh herbs, quality proteins, and pantry staples that work together to create a restaurant-worthy meal. The ingredient list is intentionally short and straightforward, allowing each component to shine without unnecessary complexity. The beauty of this recipe lies in how a few premium ingredients—particularly the fresh tarragon and quality shrimp—elevate the entire dish from simple to sophisticated.
Ingredients:
- 12 uncooked jumbo shrimp in their shells
- â…” cup sour cream
- ¼ cup chopped fresh tarragon
- 1 tsp Dijon mustard
- Lemon juice (to taste)
- Salt and black pepper
- Olive oil for brushing
- 1¼ cups dry white wine
- 1 crushed garlic clove
- 4 tbsp chopped fresh parsley
- Fresh lemon and tarragon for garnish
When shopping for this recipe, prioritize sourcing the freshest tarragon available, as its distinctive anise-like flavor is fundamental to the dish’s character. If fresh tarragon isn’t accessible at your market, consider checking specialty grocery stores or farmers’ markets, though dried tarragon can substitute at one-third the quantity if absolutely required.
Additionally, guarantee your shrimp are truly jumbo-sized and uncooked, as these factors noticeably impact both cooking time and the final texture. The quality of your sour cream and Dijon mustard will also visibly affect the sauce’s richness and depth, so opt for full-fat sour cream and whole-grain or classic Dijon varieties when possible.
How to Make this Jumbo Shrimp with Tarragon Sauce
- Prepare the tarragon sauce by whisking together the sour cream, tarragon, mustard, and lemon juice in a small bowl. Season with salt and pepper to taste, then cover and set aside in the refrigerator until ready to serve.
- Heat a heavy frying pan over high heat until it’s very hot. Brush the shrimp lightly with oil on both sides, then add them to the pan in a single layer. Cook for 2 minutes, turning once, until the shrimp turn pink and start to curl.
- Keeping the heat on high, pour in ⅔ cup of the wine along with the garlic. Let the mixture boil rapidly for 2–3 minutes to reduce slightly and concentrate the flavors. Stir in 2 tablespoons of the chopped parsley.
- Once the wine has reduced a bit, lower the heat to medium and add the remaining wine to the pan. Season with salt and pepper, then let everything simmer gently for 5 minutes. During this time, the shrimp will release their natural juices into the wine, creating a flavorful broth.
- Spoon the aromatic cooking juices over the shrimp to glaze them beautifully. Sprinkle with the remaining parsley and garnish the dish with lemon wedges and fresh tarragon sprigs for an elegant presentation. Serve immediately while hot, with the chilled tarragon sauce on the side for dipping.
Jumbo Shrimp with Tarragon Sauce
Ingredients
Method
- Prepare the tarragon sauce by whisking together the sour cream, tarragon, mustard, and lemon juice in a small bowl. Season with salt and pepper to taste, then cover and set aside in the refrigerator until ready to serve.
- Heat a heavy frying pan over high heat until it’s very hot. Brush the shrimp lightly with oil on both sides, then add them to the pan in a single layer. Cook for 2 minutes, turning once, until the shrimp turn pink and start to curl.
- Keeping the heat on high, pour in ⅔ cup of the wine along with the garlic. Let the mixture boil rapidly for 2–3 minutes to reduce slightly and concentrate the flavors. Stir in 2 tablespoons of the chopped parsley.
- Once the wine has reduced a bit, lower the heat to medium and add the remaining wine to the pan. Season with salt and pepper, then let everything simmer gently for 5 minutes. During this time, the shrimp will release their natural juices into the wine, creating a flavorful broth.
- Spoon the aromatic cooking juices over the shrimp to glaze them beautifully. Sprinkle with the remaining parsley and garnish the dish with lemon wedges and fresh tarragon sprigs for an elegant presentation. Serve immediately while hot, with the chilled tarragon sauce on the side for dipping.
Notes
Does Tarragon Pair Well with Shrimp?
Tarragon is an exceptional match for shrimp, creating a sophisticated and delicate flavor combination. The herb’s subtle anise-like notes complement shrimp’s delicate, slightly sweet taste without overwhelming it. Tarragon’s gentle warmth enhances the natural brininess of shrimp while adding an elegant dimension that elevates the dish from simple to refined. This pairing is a cornerstone of classic French cuisine, beloved by professional chefs for its timeless appeal. The herb’s unique flavor profile works beautifully in multiple preparations. Whether infused into cream sauces, sprinkled fresh over grilled shrimp, or steeped into cooking liquids, tarragon brings out the best in seafood. The combination works particularly well with acidic elements like lemon juice and white wine, which enhance tarragon’s aromatic qualities. Butter, cream, and sour cream act as perfect vehicles for the herb’s flavor, creating luxurious sauces that cling to tender shrimp. Home cooks appreciate tarragon and shrimp pairings for their simplicity and impressive results. The herb requires minimal preparation and pairs naturally with pantry staples, making elegant entertaining accessible. Light pasta dishes, creamy risottos, and simple pan-seared preparations all benefit from tarragon’s sophisticated touch. Whether you’re cooking a special dinner or experimenting with French cooking techniques, tarragon transforms humble shrimp into an elegant, restaurant-quality centerpiece.Jumbo Shrimp with Tarragon Sauce Substitutions and Variations
While the classic tarragon cream sauce I’ve outlined hits all the right notes, you’ve got plenty of room to make this dish your own, and honestly, that’s where the fun starts. Don’t have fresh tarragon? Dill or chervil work beautifully as substitutes.
Prefer a lighter sauce? Swap sour cream for Greek yogurt or crème fraîche. I’d lean toward crème fraîche myself—it’s got that silky texture without feeling heavy.
Want to bump up the heat? Add a pinch of cayenne or fresh jalapeño. For the shrimp, you could poach them gently in that white wine instead of brushing with oil, creating a more delicate dish. Consider garnishing with toasted breadcrumbs or capers for added texture and tang.
What to Serve with Jumbo Shrimp with Tarragon Sauce
Every element on your plate matters when you’re serving shrimp in a cream sauce this good, because honestly, you want sides that’ll complement rather than compete. I’d go with something light and buttery—crusty bread works wonders for soaking up that tarragon sauce, or maybe some creamy risotto if you’re feeling fancy.
Roasted asparagus brings a nice veggie element without overwhelming your palate. A simple green salad with lemon vinaigrette cuts through the richness perfectly. For grains, I’d skip heavy options and choose angel hair pasta or wild rice instead.
The key’s keeping things refined but not fussy. You’re already doing the heavy lifting with that gorgeous sauce, so let your sides play supporting roles. Think delicate, think elegant, think “wow, they really nailed this dinner.”
Final Thoughts
Having nailed the sauce, picked your perfect sides, and gotten everything plated just right, you’ve basically got a dinner that’ll make people wonder if you’ve secretly been training as a chef. The thing is, this dish isn’t actually complicated. You’re just combining fresh tarragon, quality sour cream, and perfectly cooked shrimp. That’s it. No fancy techniques or weird ingredients to hunt down. What makes it special is the care you put into each component. The sauce tastes bright and elegant, the shrimp stay tender, and those herbs actually matter. You’ll find yourself wanting to make this again, maybe tweaking the sides or experimenting with different garnishes. That’s when you know you’ve nailed something worth keeping in your regular rotation.
