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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
This is such an easy lunch or dinner-it's not even fair. And if looks could kill...it is romantic and elegant, but takes little time to prepare. This dish has it all! Shrimp pairs so well with sweet and fragrant leek. Grab a crusty loaf of bread to sop up all that yummy cream sauce or serve it with some nice fettuccine. Perfect meal to spice up your week's meal prep. —jennskitchendiary
Ingredients
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1 tablespoon
olive oil
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1 pound
jumbo shrimp, shelled
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1 tablespoon
unsalted butter
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1 cup
leek, sliced into 1/2 inch pieces
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2
garlic cloves, minced
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1 pinch
red pepper flake
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1 pinch
black pepper
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1/4 cup
dry white wine
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1/2 cup
heavy cream
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1/2 cup
Parmigiano Reggiano cheese, grated
Directions
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Heat skillet on high until you begin to see smoke. Reduce heat to medium. Add olive oil to pan and swirl around to coat it evenly.
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Place shrimp onto skillet and allow to sear on both sides until slightly golden brown, 2-3 minutes each side. Remove from pan and set aside.
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Place butter into the skillet, along with leek. Saute for 3-4 minutes.
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Then add garlic, red pepper flake, and black pepper. Saute for another 2 minutes to cook out the rawness of the leek and garlic.
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When leek has softened slightly, add in white wine, heavy cream, and Parmigiano Reggianno cheese to the leek. Add in shrimp and allow shrimp to cook in the sauce for another 2-3 minutes until the middle of the shrimp is pink rather than translucent.
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Optional: Add in cooked pasta to toss with sauce for the last 2-3 minutes of cooking. Or serve with a loaf of crusty bread.
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