Ingredients

The following ingredients have 4 Servings
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon kosher salt (more or less, to taste)
  • 1/2 teaspoon freshly cracked black pepper (more or less, to taste)
  • 2 tablespoons unsalted butter
  • 1 tablespoon freshly minced garlic
  • 1 cup heavy cream
  • 1 (14.5-ounce) can diced tomatoes (undrained)
  • 3/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/2 cup loosely packed chopped or julienned fresh basil

Instruction

  • Rinse shrimp and pat dry with a paper towel.  Season with salt and pepper.
  • Melt butter in a large skillet over medium high heat.  Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides.  Transfer shrimp to a plate and set aside (leave any juices in the skillet).
  • In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
  • Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning.  Stir well to combine.
  • Bring to a boil, then reduce heat to maintain a simmer.  Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
  • Remove skillet from heat and add fresh basil.  Stir to combine.  Season cream sauce with additional salt and pepper, if desired.
  • Return shrimp to skillet.  Serve over your favorite cooked pasta, if desired.