This recipe is a favorite of my husband and one that I love to make during the week. It’s a simple meal to pull together and doesn’t take a lot of complicated ingredients.
Raw Shrimp (I use Jumbo Shrimp)
2T Garlic Confit (or 3T crushed garlic cloves + 1T olive oil)
Juice of 1/2 lemon (reserve zest)
1/4 C White Wine (Use something you love to drink)
Splash of Half & Half
Pinch of sugar (if desired)
Salt, pepper, and parsley to taste
Brown Rice (or pasta)
COOK YOUR SHRIMP:
Cook your shrimp, however you’d like. I shell my shrimp first, then bake shrimp on a piece of parchment on a baking sheet in a 400* oven until done.
NOTE: My husband likes his shrimp cooked longer than me, so I start cooking his shrimp in a 400* oven for about 15 minutes before adding mine to the baking sheet.
COOK YOUR SAUCE:
In a sauté pan, melt butter with garlic confit and lemon juice. Sprinkle with Parmesan and stir to combine. Add in the wine and half & half, then simmer until sauce thickens slightly, stirring frequently. Taste and add seasonings as desired.
NOTE: If sauce gets thick, add a little liquid (wine, water, stock, or pasta water) to thin.
MAKE RICE (OR PASTA):
I use microwaveable brown rice. If you prefer to serve this meal on pasta, make your pasta so it’s ready to be plated when your shrimp are done.
You can either fold shrimp into the sauce (I do this with my husband’s shrimp) or place shrimp on rice and spoon sauce over top.