Shrimp Cream Sauce with Shaved Asparagus recipe

All Recipes Seafood Shellfish Shrimp

Ingredients

4 tablespoons unsalted butter
3 tablespoons olive oil
1 pound shrimp, cut into bite-sized pieces
salt and ground black pepper to taste
2 shallot, thinly sliced
3 cloves garlic, minced
1 cup dry white wine
1 bunch thick asparagus, shaved using a vegetable peeler
1 cup light cream
1 cup grated Parmesan-Reggiano cheese

Nutrition Info

577.4 calories
carbohydrate: 14 g
cholesterol: 260.3 mg
fat: 40.1 g
fiber: 2.5 g
protein: 31.2 g
saturatedFat: 19.7 g
servingSize: -
sodium: 577.3 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter and oil together in a pan over medium heat. Add shrimp and season with salt and pepper to taste. Cook and stir until mostly opaque, about 1 minute, then transfer shrimp to a bowl.

  2. Add shallots and garlic to the pan and cook until tender, about 2 minutes. Add wine and cook until reduced by about 1/3, about 3 minutes more. Add shaved asparagus and season with salt and pepper to taste. Cook until slightly tender, about 2 minutes. Add cream and bring to a slow simmer, about 5 minutes. Add Parmesan-Reggiano cheese and return cooked shrimp to the pan. Cook until heated through, about 1 minute more.

Recipe Yield

4 servings

Recipe Note

This decadent, restaurant-worthy cream sauce with shaved asparagus is perfect for lobster or spinach ravioli, other pasta, etc.

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