• 1 1/2 pounds shrimp
  • 3 tablespoon butter
  • 4 large garlic cloves minced
  • 1/2 yellow onion finely minced
  • 3-4 ounces roasted red peppers thinly sliced.
  • 1/4 teaspoon paprika
  • 1 1/2 cups heavy cream
  • 1 cup (packed) fresh basil leaves plus more for garnish
  • 1 cup fresh grated parmesan
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup white wine (or chicken stock)
  • salt to taste
  • black pepper to taste


  1. In a large non stick pan on medium heat, melt 2 tablespoons butter.  Season shrimp with salt and pepper, then sear, 1-2 minutes on each side, until just pink. Remove from the pan and set aside.
  3. In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper.  Sauté for about 5 minutes, until onions and peppers are softened.
  4. Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
  5. Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
  6. Add shrimp back to the skillet and reheat 1-2 minutes. Sprinkle with fresh basil and serve over pasta, zoodles, spaghetti squash.


  • Half and Half can be substituted for the heavy cream, however the sauce will be thinner.
  • Nutrition information calculated based on white wine.
  • This article and recipe adapted from this site

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