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Lmon cream shrimp scampi

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Ingredients

  • 4 tablespoons extra virgin olive oil (EVOO)
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 1/2-2 pounds large shrimp-peeled and deveined, tails left on
  • 1 lemon, 1 tablespoon zest and 1 tablespoon juice
  • Salt and pepper
  • 1/2 cup vodka or dry vermouth
  • 1/3 cup creme fraiche or mascarpone
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1/3 cup basil (a small handful), roughly torn
  • Crusty bread

Details

Preparation

Step 1

In a large skillet, heat the EVOO, four turns of the pan, over medium-high. When the EVOO begins to shimmer, add the onion and garlic. Cook, stirring, until the vegetables soften, 4-5 minutes.

Add the shrimp and lemon zest; season with salt and pepper. Toss until the shrimp is pink and opaque in the center, 2-3 minutes. Add the vodka; toss for 1 minute. Add the creme fraiche and stir until the sauce is smooth. Off the heat, stir in the parsley and basil. Divide the shrimp among shallow bowls and drizzle with a few drops of the lemon juice. Serve with the crusty bread.

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