Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined
  • 12 oz cremini mushrooms, sliced thick
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted cold butter
  • 6 cloves garlic, minced
  • 1 large shallot, finely diced
  • 2 tbsp tomato paste
  • 0.5 cup dry white wine
  • 1 cup seafood stock
  • 0.5 cup light cream
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place a large skillet over medium-high heat. Add mushrooms to the dry pan and sauté for 3–5 minutes until moisture evaporates and they turn golden brown. Add 1 tablespoon of olive oil and a pinch of salt, then remove mushrooms and set aside.
  2. Wipe the skillet and add the remaining tablespoon of olive oil. Pat shrimp dry, season with salt and smoked paprika, and sear for 1 minute per side until just pink. Remove shrimp from the pan.
  3. In the same skillet, sauté the diced shallot and minced garlic until fragrant (about 1-2 minutes). Stir in the tomato paste and cook for 1 minute until darkened.
  4. Deglaze the pan with dry white wine, scraping up any browned bits. Pour in the seafood stock and simmer until the liquid is reduced by half.
  5. Reduce heat to low and stir in the light cream and red pepper flakes. Whisk in the cold butter one tablespoon at a time to create a glossy emulsion.
  6. Return the shrimp and mushrooms to the skillet, tossing to coat in the sauce. Finish with fresh parsley and lemon juice before serving.