Description
This easy one-pan recipe includes plump seared shrimp in a rich and melty Parmesan sauce topped with fresh basil.
Ingredients
- 2 Tablespoons Oil From Jarred Sun-dried Tomatoes
- 1-½ pound Raw Jumbo Shrimp, Peeled, Deveined With Tails On
- ½ Yellow Onion, Finely Chopped
- 2 pieces Large Garlic Cloves, Minced
- 2 ounces, weight Oil-Packed Sun-dried Tomatoes, Drained And Chopped Small
- ½ cups Low-sodium Fish Or Vegetable Stock
- 1-½ cup Heavy Cream
- ½ teaspoons Smoked Paprika
- ½ teaspoons Crushed Chili Flakes, Or To Taste
- 1 cup Fresh Grated Parmesan
- Ground Black Pepper To Taste
- Sea Salt, to taste
- 1 cup Packed Fresh Basil Leaves, Plus More For Garnish
Preparation
In a large non-stick skillet over medium heat, heat the oil from the sun-dried tomatoes.
Season the shrimp with salt and pepper, then sear them in 2 batches to avoid overcrowding the pan. Cook for 1-2 minutes on each side, until just pink. Remove from the pan and set aside.
In the same preheated skillet, add the onion, garlic, and sun-dried tomatoes. Sauté for about 3-5 minutes, stirring frequently.
Add the stock and stir to remove all brown bits stuck on the bottom of the pan. Bring to a gentle simmer until reduced by half.
Reduce the heat to a medium-low. Add the cream, paprika, and crushed chili flakes to the skillet and stir until a creamy sauce forms.
Add the Parmesan, stirring until melted into the sauce. Taste and adjust the seasoning with salt and pepper. Add the shrimp back to the skillet and reheat for 1-2 minutes.
Sprinkle with fresh basil and serve!
