Ingredients
- 1 tbsp olive oil
- 1 lb jumbo shrimp shelled and patted dry
- 1 tbsp butter
- 1 cup leek finely sliced into 1/2 inch pieces
- 2 cloves garlic finely diced
- 1 pinch red pepper flake
- 1 pinch black pepper
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano Reggianno cheese
Instructions
- Heat skillet on high until you begin to see smoke. Reduce heat to medium. Add olive oil to pan and swirl around to coat it evenly.
- Place shrimp onto skillet and allow to sear on both sides until slightly golden brown, 2-3 minutes each side. Remove from pan and set aside.
- Place butter into skillet, along with leek. Saute for 3-4 minutes, then add garlic, red pepper flake, and black pepper. Saute for another 2 minutes to cook out the rawness of the leek and garlic.
- When leek has softened slightly, add in white wine, heavy cream, and Parmigiano Reggianno cheese to the leek. Add in shrimp and allow shrimp to cook in the sauce for another 2-3 minutes until the middle of the shrimp is pink rather than translucent. Optional: add in pasta to toss with sauce for the last 2-3 minutes of cooking.
- Remove from heat and enjoy with a piece of crusty bread.