Description
Delicious seared shrimp with a luscious cream sauce and sauteed leek. Perfect with pasta or crusty bread.
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Jumbo Shrimp
- 1 Tablespoon Butter
- 1 cup Leek, Thinly Sliced
- 2 cloves Garlic
- 1 pinch Red Pepper Flake
- 1 pinch Black Pepper
- ¼ cups Dry White Wine
- ½ cups Heavy Cream
- ½ cups Parmigiano Reggiano Cheese, Freshly Grated
Preparation
Heat skillet on high until you begin to see smoke. Reduce heat to medium. Add olive oil to pan and swirl around to coat it evenly.
Place shrimp onto skillet and allow to sear on both sides until slightly golden brown, 2-3 minutes each side. Remove from pan and set aside.
Place butter into skillet, along with leek. Saute for 3-4 minutes, then add garlic, red pepper flake, and black pepper. Saute for another 2 minutes to cook out the rawness of the leek and garlic.
When leek has softened slightly, add in white wine, heavy cream, and Parmigiano Reggianno cheese to the leek. Add in shrimp and allow shrimp to cook in the sauce for another 2-3 minutes until the middle of the shrimp is pink rather than translucent. Optional: add in pasta to toss with sauce for the last 2-3 minutes of cooking.
Remove from heat and enjoy with a piece of crusty bread.
