- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 pound shrimp, cut into bite-sized pieces
- salt and ground black pepper to taste
- 2 shallot, thinly sliced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 bunch thick asparagus, shaved using a vegetable peeler
- 1 cup light cream
- 1 cup grated Parmesan-Reggiano cheese
- Melt butter and oil together in a pan over medium heat. Add shrimp and season with salt and pepper to taste. Cook and stir until mostly opaque, about 1 minute, then transfer shrimp to a bowl.
- Add shallots and garlic to the pan and cook until tender, about 2 minutes. Add wine and cook until reduced by about 1/3, about 3 minutes more. Add shaved asparagus and season with salt and pepper to taste. Cook until slightly tender, about 2 minutes. Add cream and bring to a slow simmer, about 5 minutes. Add Parmesan-Reggiano cheese and return cooked shrimp to the pan. Cook until heated through, about 1 minute more.
07/03/2019
recipepes.com
shrimp cream sauce with shaved asparagus, recipe
PT15M
PT1H
5
455 calories
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