Marry Me Shrimp
By Emily Carter
Ingredients
Shrimp:
- 500 g large shrimp peeled and deveined ·
- ½ tsp salt
- ¼ tsp pepper ·
- ½ tsp smoked paprika ·
- ½ tsp garlic powder ·
- ½ tsp Italian seasoning
Sauce:
- 2 tbsp sun-dried tomato jar oil ·
- 4 garlic cloves minced ·
- 1 tbsp double-concentrated tomato paste ·
- ⅓ cup 55g sun-dried tomatoes chopped ·
- ½ cup 120ml white wine ·
- ½ cup 120ml stock ·
- 1 cup 240ml heavy cream 36%+ ·
- ½ cup 50g block Parmesan; off heat ·
- 2 handfuls baby spinach ·
- ¼ tsp red pepper flakes ·
- ½ tsp Italian seasoning ·
- zest of ½ lemon; off heat ·
- ¼ cup fresh basil; off heat
Instructions
- Pat shrimp dry. Season with salt, pepper, paprika, garlic powder, and Italian seasoning.
- Heat the tomato oil over medium-high heat. Sear shrimp on one side only for 2 min until C-shaped and pink on the bottom. Transfer to a plate immediately.
- Same pan garlic 60 sec. Tomato paste 90 sec until brick red. Sun-dried tomatoes 30 sec.
- Wine scrape pan, reduce 90 sec. Stock reduced by 2 min. Reduce to medium-low. Cream + seasonings simmer gently 3 min. Spinach wilt 60 sec.
- Off heat Parmesan in 3 stages. Add lemon zest.
- Return shrimp seared-side up. Fold gently. Rest in sauce 60 sec. Basil off heat. Serve immediately.
Notes
Rubbery shrimp: Overcooked, remove at C-shape, not O-shape. No sear forming: Shrimp not dry enough. Pat thoroughly before cooking. Sauce too thin: Simmer 2 extra minutes before cream. Use 36%+ cream only. Grainy Parmesan: Pre-shredded used. Always grate fresh from the block off heat. Serve with: Crusty bread, pasta, rice, polenta, or mashed potatoes.