Shrimp Ya-Ya

Serve with pasta or toasted French bread slices. From Louisiana de Mer: Seasonal Seafood Recipes" by Chris Hayes.

• Ready In: 45 mins
• Serves: 4

Ingredients

• QUICK ALFREDO SAUCE

• 1  tablespoon butter
• 1⁄4 cup heavy whipping cream
• 6  tablespoons  grated parmesan cheese
• 3⁄4 teaspoon  minced garlic
• 1⁄2 teaspoon  chopped fresh parsley
• 1⁄8 teaspoon crushed red pepper flakes (optional)

• SHRIMP YA-YA

• 2  cups fresh basil leaves
• 2  tablespoons pine nuts
• 1  garlic clove
• 3  tablespoons olive oil, divided
• 1⁄4 cup  plus 2 tablespoons grated parmesan cheese
• 1⁄2 teaspoon kosher salt
• 1  lb  extra jumbo shrimp, peeled and deveined
• 2  teaspoons crushed red pepper flakes

Directions

1. Make the sauce: In a medium saucepan, melt butter over medium heat. Add cream and simmer for 5 minutes. Add Parmesan and garlic, stirring until cheese melts. Remove from heat; let thicken. Add parsley and red pepper, if desired.
2. For the shrimp: In the work bowl of a food processor, add basil, pine nuts and garlic; pulse to combine. With motor running, add 2 tablespoons oil in a steady stream and process until a smooth paste forms. Add 2 tablespoons Parmesan and salt and process 30 seconds more.
3. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp; cook until pink and firm; stir in red pepper, basil mixture and Quick Alfredo Sauce. Cook until sauce is slightly thickened. Top with remaining 1/4 cup Parmesan.