Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 1 small onion
  • finely chopped
  • 4 cloves garlic
  • finely chopped
  • 1 1/2 to 2 pounds large shrimp-peeled and deveined
  • tails left on
  • 1 tablespoon lemon zest
  • 1/2 cup vodka or dry vermouth
  • 1/3 cup crème fraîche or mascarpone
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/3 cup basil
  • roughly torn
  • 1 tablespoon fresh lemon juice
  • Crusty bread
  • for serving

Instruction

  • In a large skillet, heat the oil over medium-high
  • Add the onion and garlic, and cook, stirring often, until the vegetables soften, 4-5 minutes
  • Add the shrimp and lemon zest; season with salt and pepper
  • Cook, turning occasionally, until the shrimp are pink and opaque in the center, 2-3 minutes
  • Add the vodka; stir until slightly reduced, about 1 minute
  • Remove pan from heat and add the crème fraiche
  • Stir until the sauce is smooth
  • Stir in the parsley and basil
  • Divide shrimp among shallow bowls and drizzle with the lemon juice
  • Serve with crusty bread