Are you ready to elevate your dinner game with a dish that's as vibrant as it is delicious? Introducing Sweet Pepper Cream Shrimp, a mouthwatering Italian-inspired recipe that combines succulent shrimp with the sweet crunch of bell peppers, all enveloped in a rich and creamy sauce. This dish not only tantalizes your taste buds but also adds a splash of color to your table, making it perfect for both weeknight dinners and special occasions. With just 35 minutes from start to finish, you'll be amazed at how quickly you can whip up this gourmet delight that will leave your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Shrimp
- Sweet bell peppers
- Heavy cream
- Garlic
- Olive oil
- Salt
- Pepper
- Fresh basil (optional)
Instructions
- Begin by gathering all your ingredients: shrimp, sweet bell peppers, heavy cream, garlic, olive oil, salt, pepper, and fresh basil (if using).
- Prepare the shrimp by rinsing them under cold water. Pat them dry with paper towels to remove excess moisture. Season the shrimp with a pinch of salt and pepper, and set aside.
- Wash the sweet bell peppers, remove the stems and seeds, and slice them into thin strips. You can use a combination of colors (red, yellow, green) for a more vibrant dish.
- Peel and finely chop the garlic cloves. If you prefer a milder garlic flavor, you can reduce the amount of garlic used.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped garlic and sauté for about 30 seconds, or until fragrant but not browned.
- Add the sliced sweet bell peppers to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Push the peppers to one side of the skillet, and in the cleared space, add the seasoned shrimp. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
- Once the shrimp are cooked, stir them together with the bell peppers in the skillet.
- Pour in 1 cup of heavy cream, stirring to combine all the ingredients. Allow the mixture to simmer gently for about 5 minutes, letting the flavors meld together and the sauce thicken slightly.
- Season the cream sauce with additional salt and pepper to taste. If desired, you can also add a pinch of red pepper flakes for a bit of heat.
- Remove the skillet from heat and, if using, chop some fresh basil and sprinkle it over the dish for added flavor and garnish.
- Serve the Sweet Pepper Cream Shrimp hot, either on its own or over a bed of pasta, rice, or with crusty bread to soak up the delicious sauce.
Tips
- Choose Fresh Shrimp: For the best flavor, opt for fresh shrimp if available. If using frozen shrimp, make sure to thaw them completely and pat them dry before cooking.
- Mix Bell Pepper Colors: Use a mix of red, yellow, and green bell peppers to not only enhance the dish's visual appeal but also to add a range of flavors.
- Sauté Garlic Carefully: Keep an eye on the garlic while sautéing; it can burn quickly and turn bitter. Just a light golden color is perfect for releasing its aromatic flavor.
- Adjust Creaminess: If you prefer a lighter sauce, you can substitute some of the heavy cream with low-fat milk or a splash of chicken broth for added flavor without the extra calories.
- Spice it Up: For those who enjoy a bit of heat, don't hesitate to add red pepper flakes or a dash of hot sauce to the cream sauce for an extra kick.
- Garnish Generously: Fresh basil adds a wonderful aroma and flavor. Don't skimp on the garnish—sprinkle it liberally over the finished dish for a fresh touch.
- Perfect Pairings: This dish pairs beautifully with a side of pasta, rice, or crusty bread, allowing you to savor every drop of that delicious cream sauce.
- Meal Prep Friendly: If you're short on time, you can prep the ingredients in advance. Chop the vegetables and season the shrimp the night before for a quick assembly during dinner time.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 220mg
