Shrimp with Lemon and Prosecco Garlic Cream Sauce

This sauce is so incredibly simple to make but the flavor is phenomenal. It truly is so good you’ll want to drink it. Instead, just enjoy the rest of the Prosecco that is left in the bottle while preparing this amazing dish. The creamy lemony sauce pairs nicely with the seafood and is delicious served over pasta. Serve with a side salad and some nice crusty bread.

2 tbsp Eureka Lemon Olive Oil

1 small yellow onion, finely diced

2 cloves garlic, minced

3/4 cup Prosecco or other sweet white wine

4 tbsp Sicilian Lemon White Balsamic Vinegar

1 1/2 cups heavy cream

1 lb medium shrimp peeled and deveined

1/4 cup Parmesan cheese, grated

sea salt and fresh cracked pepper

Heat oil over medium high heat and sauté onions and garlic for 1-2 minutes or until soft and fragrant. Season with salt and pepper. Add Prosecco and Sicilian Lemon White Balsamic Vinegar. Bring to a boil, and lower heat to medium. Simmer until reduced by half, for about 10-15 minutes. Remove from heat, whisk in heavy cream, then return to heat and bring to a low boil. Lower heat and add shrimp. Simmer about 5 minutes or until shrimp turn pink and opaque. Add Parmesan and stir until combined. Remove from heat and serve over pasta which has been tossed in a drizzle of Eureka Lemon Oil. Garnish with shaved Parmesan and fresh chopped parsley, if desired

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