INGREDIENTS
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon kosher salt (more or less, to taste)
• 1/2 teaspoon freshly cracked black pepper (more or less, to taste)
• 2 tablespoons unsalted butter
• 1 tablespoon freshly minced garlic
• 1 cup heavy cream
• 1 (14.5-ounce) can diced tomatoes (undrained)
• 3/4 cup grated Parmesan cheese
• 1/4 teaspoon Italian seasoning
• 1/2 cup loosely packed chopped or julienned fresh basil

INSTRUCTIONS

  1. Rinse shrimp and pat dry with a paper towel. Season with salt and pepper.
  2. Melt butter in a large skillet over medium high heat. Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside (leave any juices in the skillet).
  3. In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
  4. Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
  5. Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
  6. Remove skillet from heat and add fresh basil. Stir to combine. Season cream sauce with additional salt and pepper, if desired.
  7. Return shrimp to skillet. Serve over your favourite cooked pasta, if desired.
    Borrowed from: https://theblondcook.com/shrimp-in-tomato-basil-cream-sauce/