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In a large non-stick skillet over medium heat, heat the oil from the sun-dried tomatoes.
Season the shrimp with salt and pepper, then sear them in 2 batches to avoid overcrowding the pan. Cook for 1-2 minutes on each side, until just pink. Remove from the pan and set aside.
In the same preheated skillet, add the onion, garlic, and sun-dried tomatoes.
Sauté for about 3-5 minutes, stirring frequently.
Add the stock and stir to remove all brown bits stuck on the bottom of the pan.
Bring to a gentle simmer until reduced by half.
Reduce the heat to a medium-low.
Add the cream, paprika, and crushed chili flakes to the skillet and stir until a creamy sauce forms.
Add the Parmesan, stirring until melted into the sauce. Taste and adjust the seasoning with salt and pepper.
Add the shrimp back to the skillet and reheat for 1-2 minutes.
Sprinkle with fresh basil and serve!