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Shrimp in White Wine Basil Cream Sauce

You can't go wrong with this elegant meal for someone special. You can serve it over resistant-starch pasta or spaghetti squash to keep it low -arb or Keto. Use a pinot grigio, chardonnay or a New Zealand sauvignon blanc for the sauce. Serve with a side of sauteed zucchini with onions.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian

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.