This was originally my light and easy shrimp recipe I made often, but I made it more rich for a recipe contest put on by Bacara Resort and Spa in Santa Barbara.
Santa Barbara Shrimp
1/4 cup butter
1 teaspoon garlic, minced
1 pound shrimp, peeled and deveined
5 green onions, diced
1/4 cup dry white wine
1/4 cup heavy cream
2 tablespoons fresh basil, chopped
2 Roma tomatoes, diced
1 pound of cooked pasta noodles (linguine or spaghetti)
Salt and pepper to taste
Melt the butter in a large skillet over medium heat. Stir in the garlic and green onions, cook for 2 minutes, and then add shrimp. Cook until the shrimp are pink on the outside about 5 minutes. Remove shrimp, set aside. To pan add the wine, cream, tomatoes, basil. Bring to a simmer; reduce heat to medium-low. Simmer sauce for 8- 10 minutes.
Stir the shrimp back into the sauce, and season to taste with salt and pepper. After shrimp is just heated through remove from heat and serve on pasta noodles, linguine or spaghetti.