Creamy Basil Tomato Shrimp for Two
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Ingredients
  • 2Tbsp Pickle Creek Infused Genovese Basil & Roma Tomato Olive Oil
  • 1-3tsp Pickle Creek Infused Prairie Fire Olive Oil (optional)
  • 1lb shrimp, peeled and deveined
  • 1/2tsp salt
  • 1/4tsp freshly cracked black pepper
  • 2Tbsp butter
  • 2medium cloves garlic, minced
  • 1/4c sun-dried tomatoes, sliced
  • 1/2 orange bell pepper, sliced
  • 1tsp white flour
  • 1/4c white wine
  • 1c heavy whipping cream
  • 1/4c grated Parmesan cheese
  • 1pack fresh baby spinach
  • 1Tbsp dried Genovese basil
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!