Shrimp with Garlic Cream Sauce

Alas, yesterday was another Friday during Lent, which means no meat for dinner. We don't eat a lot of fish because I...basically don't like fish. I can do shrimp every so often, but I didn't want to do the same shrimp scampi that I did last week. Instead, I envisioned spicy shrimp with a garlic cream sauce... so off to Google I went for some inspiration! Here is what I ended up with:

Shrimp with Garlic Cream Sauce
Ingredients
~1.5 tbsp butter
~1 tbsp olive oil
~3 cloves garlic, minced
~1/2 of a shallot, minced (you could use the whole shallot... I like shallots but they don't like me so I try to minimize their use!)
~uncooked shrimp, peeled and deveined (I probably only used 1/4 pound of very small shrimp because I didn't want leftover shrimp. There was plenty of extra sauce so feel free to increase the amount of shrimp)
~spices for shrimp - I use Essence of Emeril, homemade.

~1 plum tomato, pureed

~1/2 cup dry white wine
~1/4 tsp basil

~1/2 cup heavy cream

~1/3 grated Parmesan cheese

Directions

~Melt butter and heat olive oil in saute pan. Add garlic and shallot, cook 1-2 minutes.

~Season shrimp and add to pan. Heat 3-5 min until cooked, them remove from pan.

~Add wine, reduce by half over med-high heat.

~Add tomato puree and basil, simmer over low heat for 5 min.

~Stir in cream, heat through.

~Stir in Parmesan cheese. Add shrimp back to sauce to reheat and allow sauce to thicken.

This was very good! I served it with garlic mashed potatoes and steamed broccoli. We will definitely be having this again!