
©2022
"You will think you are in Cancun with the first bite!"

This is going to go pretty quick. Gather all your items before you start.
Marinate shrimp with a couple pinches of sumac and place in Prosecco for 15 minutes
Heat oil in oil in a sauté pan over medium heat. Add garlic and salt and cook for 1 minute. Don't let garlic brown. Add butter and let come to temp.
Remove shrimp from marinade, reserving 1 tablespoon. Season shrimp with Goya Adodo and red pepper flakes.
If you marinaded the shrimp 15 minutes, they are almost done. Place shrimp in pan and toss a couple times, now deglaze with a tablespoon of the marinade. Let reduce. Reduce heat to medium low.
To finish, add cream and creme fraiche. Bring just to a low simmer, stirring to incorporate the oil into the cream. Add cilantro and remove from heat. Don't let the sauce boil or it will separate. Keep warm, will thicken when cool. Gently reheat DO NOT BOIL!
Serve with Prosecco sweated greens and casarecce pasta.
Ingredients
Directions
This is going to go pretty quick. Gather all your items before you start.
Marinate shrimp with a couple pinches of sumac and place in Prosecco for 15 minutes
Heat oil in oil in a sauté pan over medium heat. Add garlic and salt and cook for 1 minute. Don't let garlic brown. Add butter and let come to temp.
Remove shrimp from marinade, reserving 1 tablespoon. Season shrimp with Goya Adodo and red pepper flakes.
If you marinaded the shrimp 15 minutes, they are almost done. Place shrimp in pan and toss a couple times, now deglaze with a tablespoon of the marinade. Let reduce. Reduce heat to medium low.
To finish, add cream and creme fraiche. Bring just to a low simmer, stirring to incorporate the oil into the cream. Add cilantro and remove from heat. Don't let the sauce boil or it will separate. Keep warm, will thicken when cool. Gently reheat DO NOT BOIL!
Serve with Prosecco sweated greens and casarecce pasta.