Shrimp with Parmesan Cream

Large shrimp are cloaked in a cheese-flavored cream sauce.

"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008

Shrimp with Parmesan Cream

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    Ingredients

    2 tbsp olive oil 1/4 cup creme fraiche or heavy cream
    4 oz pancetta or slab bacon, diced 2 tbsp fresh lemon juice
    4 scallions, white and green parts, sliced salt and freshly ground black pepper
    2 garlic cloves, minced 3 tbsp freshly shredded Parmesan cheese, to garnish
    24 large shrimp, peeled and deveined baby spinach leaves, to garnish

    directions

    Prep: 10 min Total: 15 min (Quick)
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    • 1

      Heat the olive oil in a large frying pan over medium heat. Add the pancetta and cook for 5 minutes until beginning to brown. Add the scallions and garlic, and cook 3 minutes more, or until the scallions are just beginning to soften.

    • 2

      Add the shrimp and cook, stirring occasionally, for about 3 minutes, until they are almost completely opaque. Add the creme fraiche and bring just to a simmer. Stir in the lemon juice and season to taste with salt and pepper. Lower the heat and simmer until the shrimp are opaque throughout, about 1 minute.

    • 3

      Transfer to a serving dish. Sprinkle with the Parmesan and garnish with spinach. Serve hot.

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