Oooh friends, have I got a delicious dish for you. Please stop what you’re doing and make this immediately. At work? I’m sure your co-workers won’t mind.
I was faced with trying to use up some leftover heavy cream so I thought one thing: Cream sauce.
What, you don’t?
In an effort to squeeze the last bits of summer out of this impending fall, I used fresh tomatoes as well as tomato paste to swirl with the smooth, luscious cream to make an oddly light, but wildly satisfying Tomato Cream Sauce. I added some Shrimp and called it dinner.
I think you will too.
Shrimp with Tomato Cream Sauce
What you need: A baller attitude. Just in general, not necessarily for this recipe. Heavy cream, butter, tomato paste, shallot, parmesan cheese, chopped or frozen basil, Roma tomatoes, shrimp, sea salt, black pepper and garlic powder. Over medium-high heat, melt butter. Sautee shallot and garlic until soft. Add 2 chopped Roma tomatoes to the pan, cook until things start to stick, then deglaze the pan with a healthy splash of wine (or broth if you drank all your wine. Totally understandable, we don’t judge here). Add in tomato paste and basil. I love this frozen basil – so easy! Stir until everything is well incorporated and smelling amazing. Add a healthy sprinkle of black pepper here. Slowly pour in heavy cream…..ooh baby baby. We love us some heavy cream. We do.
Ain’t no shame here. Bring sauce up to a low boil – do you want to put your face in this? I really wanted to…except for that scalding cream thing..To add a bit of dreaminess, add goat cheese and parmesan cheese, it will make your day, and thicken the sauce. Win-win.Stir in the shrimp. I had some pre-cooked shrimp; but if you have fresh shrimp, all the better. Both should only take a few minutes to cook/warm through. The fresh shrimp will be done once they are opaque. And hello gorgeous.
Because this was so velvety rich, I served mine over steamed broccoli.You could be super naughty and serve this over pasta or with big buttery pieces of French bread, sooo naughty, and so right.
Shrimp with Tomato Cream Sauce
1 lb deveined, tails off shrimp (fresh or thawed), cleaned and pat dry
1 tbs butter
1 shallot, minced
2 garlic cloves, minced
2 Roma tomatoes, diced
1/4 c. white wine (or vegetable broth)
2 tbs tomato paste
4 Dorot basil cubes OR 2 TBS dried basil
1.5 c. heavy cream (ooh yes)
2 oz. goat cheese
2 oz. shaved Parmesan cheese
Sea Salt, Black Pepper
Garlic Powder (optional)
In a deep skillet, over med-high heat, melt butter. Add shallot and garlic; saute until soft. Deglaze the plan with wine (or broth). Add tomato paste, basil and a pinch of black pepper, stir thoroughly until it bubbles. Slowly add heavy cream; bring to a simmer and allow the sauce to thicken (about 5-7 minutes). Stir in cheeses until they incorporate into the sauce. Taste here, add sea salt and black pepper (and a pinch of garlic powder if you’d like more of a garlic flavor, which I do). Add shrimp (fresh or frozen) and cook until the sauce bubbles again and the shrimp are opaque (if using raw). Serves 4. This is so delicious rich I served mine over steamed, chopped broccoli, but it would be luxurious over pasta.
Going home to make out with the leftovers. NBD.