This recipe for garlic and basil cream sauce with shrimp is rich but not heavy — perfect for spring.
The recipe comes from Diane Daniel's "Farm Fresh North Carolina" (UNC Press, 2011), a guide to local food in the state. Daniel got the recipe from Natalie Foster, who grows garlic at Cornerstone Garlic farm in Rockingham County.
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Garlic and Basil Cream Sauce with Shrimp
Makes 4 servings.
12 ounces penne or other pasta
1 pound medium shrimp, peeled
10 cloves garlic (8 minced and 2 thinly sliced), divided use
4 tablespoons butter, divided use
1 medium shallot, minced
1 cup heavy cream
10 to 13 basil leaves (10 to 12 minced, 1 left whole), divided use
1½ cups freshly grated Parmesan, divided use
Salt and freshly ground black pepper
1. Cook the pasta as directed on the package. Drain.
2. In a small, deep skillet, saute the shrimp and 2 cloves minced garlic in 1 tablespoon of the butter until the shrimp are just cooked. Take the shrimp out of the pan and add the rest of the butter to the pan.
3. Add remaining minced garlic and the shallots and saute for 3 minutes over low heat. Add the cream, minced basil, 1 cup of the cheese, the 2 cloves sliced garlic, and salt and pepper to taste. Simmer over low heat, partially covered for 7 to 10 minutes until thickened.
4. Return shrimp to the pan, mix with the sauce, then pour over the pasta. Top the dish with the rest of the cheese and the 1 whole basil leaf.
Adapted from "Farm Fresh North Carolina"
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