1largecarrotpeeled and thinly bias-sliced (about ¾ cup)
1yellow bell pepperchopped (approximately 1 cup)
1cupof broccoli florets
1poundof medium-sized shrimp41-50 count, peeled and deveined
¼cupof chopped green onions
3clovesof garlicminced
1⅓cupsof chopped Roma tomatoesabout 2 large tomatoes
⅓cupof heavy whipping cream
¼cupof dry white wine
2tablespoonsof fresh basilchopped
⅛teaspoonof cayenne pepperadjust to taste
½teaspoonof saltadjust to taste
Lemon zestlemon wedges, and small basil leaves for garnish
Instructies
In a 12-inch skillet, melt the butter over medium-high heat.
Add the thinly sliced carrots and cook for 2 minutes.
Then, add the chopped yellow bell pepper and broccoli, and continue to cook for an additional 4 minutes.
Stir in the peeled and deveined shrimp, green onions, and minced garlic.
Cook and stir until the shrimp become opaque and are cooked through, which takes about 5 minutes.
Transfer this mixture to a bowl and cover it with foil to keep it warm.
In the same skillet, add the chopped Roma tomatoes, heavy whipping cream, dry white wine, fresh basil, and cayenne pepper.
Bring the mixture to a simmer, reduce the heat to medium-low, and let it simmer uncovered until the sauce thickens enough to coat the back of a spoon, which should take 6 to 8 minutes.
Stir the shrimp and vegetable mixture back into the sauce, season with salt to your taste, and heat the entire mixture through.
Garnish the dish with lemon zest, lemon wedges, and small basil leaves.
Serve this creamy shrimp and vegetable skillet over angel hair pasta or rice if desired.
Enjoy your delightful Creamy Shrimp and Vegetable Skillet!
