Description

This dish is wonderful enough to serve for a small gathering, even during holiday time. Serve with you favorite pasta or crusty bread to soak up all of those delicious juices.

Ingredients

• 1/4 c. olive oil
• 1 small onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 1 1/2 - 2 lb. large shrimp, shelled and deveined, tails on
• 1 T. lemon zest
• 1/2 c. vodka, dry vermouth or white wine
• 1/3 c. creme fraiche or mascarpone
• 2 T. finely chopped parsley plus more for garnish, if desired
• 1/3 c. basil, roughly torn
• 1 T. freshly squeezed lemon juice
• freshly ground black pepper and salt to taste
• Parmesan cheese, for garnish

Steps

1. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring often, until vegetables soften, 4 to 5 minutes. Add shrimp and lemon zest; season with salt and pepper. Cook, stirring occasionally, until shrimp are pink and opaque in the center, 2 to 3 minutes. Add vodka; stir until slightly reduced, about 1 minute.
2. Remove pan from heat; add creme fraiche; stir until sauce is smooth; stir in parsley and basil. Salt and pepper, to taste.
3. Divide shrimp among plates and drizzle with the lemon juice. Garnish with more chopped parsley and Parmesan cheese, if desired.