Shrimp is so versatile, and it cooks super-fast, but the bonus factor of this recipe is the velvety, rich Parmesan sauce that comes together with just a few ingredients. Cream of mushroom soup gives the sauce its savory, velvety richness. White wine, garlic, shallot, crushed red pepper and grated Parmesan add the perfect complement of flavors to the tender buttery shrimp. Serve the saucy shrimp over rice or gluten free pasta and savor the goodness!
Cook the rice according to the package directions. While the rice is cooking, heat the butter in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 2 minutes or until done. Remove the shrimp from the skillet, cover and keep warm.
Add the shallot to the skillet and cook for stir for 2 minutes. Add the garlic and red pepper and cook and stir for 30 seconds. Add the wine and cook for 2 minutes or until reduced by half.
Stir in the soup and broth and heat to a boil. Reduce the heat to medium. Cook for 4 minutes, stirring occasionally. Stir in the shrimp and cheese. Sprinkle with fresh chopped basil or parsley and serve over the hot cooked rice.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.