This decadent shrimp dish features a wine, cream, basil, and tomato based sauce. And, because it used Pickle Creek Herbs Genovese Basil & Roma Tomato Infused Olive Oil and dried basil, you can make this dish in the dead of winter and still enjoy the fresh flavors of the garden in summer!
Print Recipe
Creamy Basil Tomato Shrimp for Two
Ingredients
- 2 Tbsp Pickle Creek Infused Genovese Basil & Roma Tomato Olive Oil
- 1-3 tsp Pickle Creek Infused Prairie Fire Olive Oil (optional)
- 1 lb shrimp, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp butter
- 2 medium cloves garlic, minced
- 1/4 c sun-dried tomatoes, sliced
- 1/2 orange bell pepper, sliced
- 1 tsp white flour
- 1/4 c white wine
- 1 c heavy whipping cream
- 1/4 c grated Parmesan cheese
- 1 pack fresh baby spinach
- 1 Tbsp dried Genovese basil
Ingredients
- 2 Tbsp Pickle Creek Infused Genovese Basil & Roma Tomato Olive Oil
- 1-3 tsp Pickle Creek Infused Prairie Fire Olive Oil (optional)
- 1 lb shrimp, peeled and deveined
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp butter
- 2 medium cloves garlic, minced
- 1/4 c sun-dried tomatoes, sliced
- 1/2 orange bell pepper, sliced
- 1 tsp white flour
- 1/4 c white wine
- 1 c heavy whipping cream
- 1/4 c grated Parmesan cheese
- 1 pack fresh baby spinach
- 1 Tbsp dried Genovese basil
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Instructions
Heat a large skillet over medium high heat. Add the Basil Tomato Olive Oil plus your desired amount of Prairie Fire Olive Oil (0 tsp for no heat, 3 tsp for a good kick!) and warm until the olive oil is sizzling but not smoking. Add the shrimp and season with salt and pepper. Sauté about until the shrimp becomes nicely browned on both sides (2-3 minutes per side, depending on the size of the shrimp). Remove shrimp from skillet and set aside.
In the same skillet used for the shrimp, add the butter and fresh bell pepper. Sauté for 2 to 3 minutes, until the pepper begins to soften. Add the garlic and sun-dried tomatoes and continue to sauté, stirring constantly, until fragrant, about 1 minute. Stir in the flour and mix until well combined.
Add the white wine and heavy whipping cream. While continuing to stir, add in the Parmesan cheese and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until the sauced thickens slightly so that it has the consistency of a light white sauce.
Stir in the baby spinach and cook until softened, about 1 minute. Remove the skillet from the heat. Add in the cooked shrimp and toss well to coat. Season to taste with more salt and freshly cracked black pepper, sprinkle with dried basil, and serve immediately over your favorite pasta. Enjoy!
