Creamy Parmesan Basil Shrimp

Creamy Parmesan Basil Shrimp

This Creamy Parmesan Basil Shrimp is a restaurant quality dish you can make at home!  Creamy luscious sauce coats plump shrimp, perfect for serving over pasta, or make it keto and serve with spaghetti squash instead!

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Ingredients

• 1 1/2 pounds shrimp
• 3 tablespoon butter
• 4 large garlic cloves minced
• 1/2 yellow onion finely minced
• 3-4 ounces roasted red peppers thinly sliced.
• 1/4 teaspoon paprika
• 1 1/2 cups heavy cream
• 1 cup (packed) fresh basil leaves plus more for garnish
• 1 cup fresh grated parmesan
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup white wine (or chicken stock)
• salt to taste
• black pepper to taste

Instructions

1. In a large non stick pan on medium heat, melt 2 tablespoons butter.  Season shrimp with salt and pepper, then sear, 1-2 minutes on each side, until just pink. Remove from the pan and set aside.
2. In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper.  Sauté for about 5 minutes, until onions and peppers are softened.
3. Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
4. Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
5. Add shrimp back to the skillet and reheat 1-2 minutes. Sprinkle with fresh basil and serve over pasta, zoodles, spaghetti squash.

Notes

Half and Half can be substituted for the heavy cream, however the sauce will be thinner.

Nutrition

Serving: 1Serving | Calories: 714kcal | Carbohydrates: 9g | Protein: 49g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 595mg | Sodium: 2111mg | Potassium: 493mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5120IU | Vitamin C: 30mg | Calcium: 709mg | Iron: 6mg

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