Shrimp with Lemon Basil Cream

Remember when you were a kid and you were told to not play with your food?  Well, on this blog, I encourage food playing.  I actually played with my food tonight and created this most yummy dish.  I had a craving for shrimp scampi, but wanted something more creamy.  This is obviously fattening, but, don't freak out - this isn't something you would consume daily.  Live a little - what's a little butter and cream between friends!

Shrimp with Lemon Basil Cream

Serves 4-6

1 1/2 lbs. peeled and deveined large shrimp

salt and pepper to taste

4 tablespoons unsalted butter

1 1/2 tablespoons minced garlic

1/2 cup dry white wine

2 tablespoons fresh lemon juice

1/2 teaspoon lemon juice

1/4 teaspoon red pepper flakes

1 cup heavy cream

1 cup loosely packed chopped basil leaves

8 oz cooked whole wheat pasta

Bring a large stockpot of salted water to a boil and cook pasta to al dente.  Set aside.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, add shrimp in a single layer. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the white wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add cream to the pan and return sauce to a boil and cook until sauce is thickened, about 1 minute.  Stir the zest, red pepper flakes and basil into the sauce. Add the shrimp and pasta to the sauce, season with salt and pepper to taste and toss to combine.  Serve immediately.

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