Lemon Cream Shrimp Scampi

prep20 mins cook20 mins servings4 addedDecember 2018

• 4 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• 1½ – 2 pounds large shrimp-peeled and deveined, tails left on
• 1 tablespoon lemon zest
• salt and pepper
• ½ cup vodka or dry vermouth
• ⅓ cup creme fraiche or mascarpone
• 2 tablespoons finely chopped flat-leaf parsley
• ⅓ cup basil (a small handful), roughly torn
• 1 tablespoon fresh lemon juice
• crusty bread

1. In a large skillet, heat the olive oil, four turns of the pan, over medium-high. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the vegetables soften, 4 to 5 minutes.
2. Add the shrimp and lemon zest; season with salt and pepper. Toss until the shrimp is pink and opaque in the center, 2 to 3 minutes. Add the vodka; toss 1 minute. Add the creme fraiche and stir until the sauce is smooth. Off the heat, stir in the parsley and basil. Divide the shrimp among shallow bowls and drizzle with a few drops of the lemon juice. Serve with the crusty bread.