Ingredients

• 1½ pounds large shrimp, peeled and deveined

• 3 tablespoons butter, divided

• 4 large garlic cloves, minced

• ½ yellow onion, finely minced

• 3-4 ounces roasted red peppers, thinly sliced

• ¼ teaspoon paprika

• 1½ cups heavy cream

• 1 cup packed fresh basil leaves, plus more for garnish

• 1 cup freshly grated Parmesan cheese

• ¼ teaspoon crushed red pepper flakes

• ½ cup chicken broth

• Salt and black pepper to taste

Instructions

Cooking the Shrimp:

1. In a large non-stick pan over medium heat, melt 2 tablespoons butter.

2. Season shrimp with salt and pepper, then sear for 1-2 minutes on each side until just pink.

3. Remove shrimp from pan and set aside.

Making the Sauce:

1. In the same skillet, add remaining 1 tablespoon butter.

2. Add minced onion, garlic, roasted red peppers, paprika, red pepper flakes, salt, and pepper.

3. Sauté for about 5 minutes until onions and peppers are softened.

4. Add chicken broth to deglaze the skillet and bring to a gentle simmer until reduced by half.

5. Reduce heat to medium-low and add heavy cream, stirring until a creamy sauce forms.

6. Taste and adjust seasoning with salt and pepper.

7. Add Parmesan cheese and stir until melted into the sauce.

8. Stir in fresh basil and simmer until wilted, about 1-2 minutes.

Finishing the Dish:

1. Add the seared shrimp back to the skillet and reheat for 1-2 minutes.

2. Sprinkle with additional fresh basil before serving.