Thursday, 20 February 2020

Creamy Tuscan Shrimp

Creamy Tuscan Shrimp

1 pound shrimp (I used 31-40 count size) thawed & peeled
2 tablespoons butter
1 teaspoon flour
4-5 cloves garlic minced
1 cup heavy/whipping cream

  • Step one. Melt the butter on medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
  • Step two, Add the garlic and cook for about 30 seconds or until fragrant.
  • After that, Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much.
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