Shrimp With Garlic Cream
- 1 lb. large shrimp, shelled and deveined
- 4 cloves garlic, minced
- 3 T. unsalted butter
- 1 1/2 cups heavy cream or whipping cream
- 1/2 c. grated fresh Parmigiano reggiano cheese
- 1/4 c. aged romano cheese
- 1 T. chopped fresh parsley
- 1 T. chopped fresh chives
- Melt butter in large saute pan. Add garlic and let sit on low heat while shelling shrimp. Do not brown. Add shrimp and poach in garlic butter until just opaque, turning once. Remove shrimp to serving bowl with slotted spoon. Add cream, turn up heat and simmer until thickened. (If using whipping cream, you may whisk in an egg yolk for extra body.) Add cheeses, several grindings fresh black pepper and taste for salt. Garnish with parsley and chives and serve over cooked pasta (cartwheels are nice) with cheese to pass at table.
shrimp, garlic, butter, heavy cream, cheese, aged romano cheese, parsley, fresh chives
Taken from www.epicurious.com/recipes/member/views/shrimp-with-garlic-cream-1201574 (may not work)