Alec Naman from Naman’s Catering is back in the Studio 10 kitchen with this delicious creamy dish! It combines spicy shrimp with plenty of veggies in a rich, flavorful sauce.
2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoon basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
1/2 cup flour
Rice or pasta for serving (cooked)
In a large skillet, sauté onions, bell peppers and mushrooms in 1/2 stick of butter and 1/2 cup olive oil until tender (4-5 minutes).
Add the white wine and let reduce by half. Add the minced garlic, thyme, basil, black pepper and cayenne, and continue cooking 1-2 minutes. Sprinkle in the flour, coating everything generously until all liquids are absorbed.
Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2-3 minutes.
In a separate skillet, add the other 1/2 stick of butter and the 1/2 cup olive oil, and add shrimp to sauté. Add salt and pepper to taste. Add lemon juice. Cook approximately 4-5 minutes and add to cream sauce, including all shrimp juices.
Serve over your favorite pasta or rice.