In a large skillet, heat the EVOO, four turns of the pan, over medium high heat. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the vegetables soften, 4 to 5 minutes.
Add the shrimp and lemon zest, season with salt and pepper. Stir the shrimp until it is pink and opaque in the center, 2 to 3 minutes. Add the wine and stir for 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 lemon juice.
Serving
Suggestions
Serve with crusty bread and linquine or thin spaghetti.
Originally Submitted
10/7/2014
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