I’ll let you in on a little secret: I’m not a fan of skewers. They may look pretty, but for me, they’re more about presentation than practicality. That’s actually how my “unskewer” approach was born. Of course, if you love a good skewer, by all means go for it!
This Shrimp in White Wine Basil Cream Sauce is just as delicious without the extra step. It’s all about the rich, creamy sauce infused with fresh basil and bright white wine; it’s simple, elegant, and full of flavor, but if you prefer to serve your shrimp on skewers, it will be just as tasty.
Ingredients
1 lb. shrimp, peeled and deveined
Milk for soaking the shrimp
3/4 tsp. each salt and pepper
3 Tbsp. butter
1 onion, chopped
4 cloves garlic, minced
1 jar roasted red peppers, roughly chopped
1/4 tsp. paprika
1 lime, zested
1/3 cup fresh basil, chopped for garnish
For the Sauce:
1/2 Tbsp. lemon juice
1/2 cup white wine
1 Tbsp. dried chives
1/4 tsp. cayenne
2 Tbsp. water
1/4 tsp. red pepper flakes
1-1/2 cups heavy cream
1 cup shredded Parmesan
Instructions
Soak the shrimp in milk for at least 30 minutes to remove any fishy odor or taste. Drain and rinse well.
Season the shrimp with salt and pepper. Set aside.
In a skillet, saute the onion and garlic in the butter.
Add the paprika and roasted red pepper. Stir and cook for a couple of minutes.
Add the lemon, white wine, chives, cayenne, lime zest, red pepper flakes and water. Stir. Adjust the salt and pepper to taste.
Add the heavy cream and parmesan. Stir until melted.
Add the shrimp and cook until no longer pink.
Sprinkle with the fresh chopped basil and stir into the sauce. Serve over starch-resistant pasta with a side dish of sauteed zucchini.
Shrimp in White Wine Basil Cream Sauce
Equipment
- 1 large bowl
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 skillet
- 1 Large spoon
Ingredients
- 1 lb. shrimp, peeled and deveined
- Milk for soaking the shrimp
- 3/4 tsp. each salt and pepper
- 3 Tbsp. butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jar roasted red peppers, roughly chopped
- 1/4 tsp. paprika
- 1 lime, zested
- 1/3 cup fresh basil, chopped for garnish
- For the Sauce:
- 1/2 Tbsp. lemon juice
- 1/2 cup white wine
- 1 Tbsp. dried chives
- 1/4 tsp. cayenne
- 2 Tbsp. water
- 1/4 tsp. red pepper flakes
- 1=1/2 cups heavy cream
- 1 cup shredded Parmesan
Instructions
- Soak the shrimp in milk for at least 30 minutes to remove any fishy odor or taste. Drain and rinse well.
- Season the shrimp with salt and pepper. Set aside.
- In a large skillet, saute the onion and garlic until soft.
- Add the paprika and roasted red pepper. Stir and cook for a couple of minutes.
- Add the lemon, white wine, chives, cayenne, lime zest, red pepper flakes and water. Stir. Adjust the salt and pepper to taste.
- Add the heavy cream and parmesan. Stir until melted.
- Add the shrimp and cook until no longer pink.
- Sprinkle with the fresh chopped basil and stir into the sauce.
- Serve over starch-resistant pasta with a side dish of sauteed zucchini.
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