Creamy Garlic Shrimp

Since I started reading The Food Pornographer she's posted on several occasions about a dish called Gamberi All’ Aglio, or Creamy Garlic Shrimp. This picture and others like it in her blog gave me a serious craving, so after scouring the Internet for recipes, I decided to just wing it.


My version includes quite a few more shrimp, but this was dinner afterall. And, sadly, I wasn't able to construct one of those rice towers.

When we went food shopping this week I bought bananas and Nutella so I could make these dessert paninis I saw in my latest issue of Everyday Food. The bananas were finally ripe enough to use and SP was clamoring to try them so I made us each a panini:


Oh. My. Goodness. Wow. The heat from the pan melted the Nutella and that, combined with the buttered bread and the bananas was fantastic. I was only going to make one for us to split but I'm glad SP talked me into making two.

Creamy Garlic Shrimp
Inspired by The Food Pornographer

2 tablespoons butter
4 cloves garlic, minced
1/4 cup white wine
1/4 cup heavy cream
1/2 cup chicken broth
Salt and pepper, to taste
1/4 teaspoon dry mustard
1 lb large, raw shrimp, peeled and deveined
2 tablespoons chopped parsley
Rice, to serve

Add the butter to a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the white wine to the pan and allow to reduce, about 2 minutes. Add the heavy cream and chicken broth, along with salt, pepper and dry mustard. Allow to cook together, tasting it every now and then to see if it needs more of anything. Add the shrimp to the sauce and allow them to poach until they were just done, when they turn pink. Off heat add the chopped parsley. Serve with rice or over pasta.