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Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp peeled and deveined
- salt and pepper to taste
- 2 tablespoons Unsalted Butter
- 6 cloves garlic minced
- 1 tsp lemon zest
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 cup cream or half n half
- 1/2 cup fresh grated Parmesan cheese
- 2 tablespoons basil leaves chopped
- pasta, rice, or crusty bread for serving
Instructions
- Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant. Pour in the white wine; allow to reduce to half while scraping any bits off of the bottom of the pan. Add chicken broth and lemon zest. Stir to combine.
- Reduce heat to low-medium heat, slowly add the cream and bring to a gentle simmer, while stirring occasionally.
- Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Add the shrimp back into the pan and combine with sauce just long enough to heat the shrimp. Taste for seasoning.
- Serve immediately.
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