Ingredients
2 lb bag large or jumbo cooked shrimp
1 cup white wine
1 cup heavy cream
1/2 cup unsalted peanuts or cashews
1/2 cup chopped sun-dried tomatoes
2 tbsp peanut butter
2-3 sprigs cilantro, chopped
2 garlic cloves, chopped
1/2 tsp crushed red pepper
Salt, pepper to taste
Preparation
In a large skillet, lightly brown the peanuts/cashews in olive oil on medium-high for about 3 minutes. Add the garlic and lightly brown for another minute.
Add the shrimp, season with salt and pepper, and saute with the peanuts/cashews and garlic for another 2-3 minutes. Turn the heat down to medium.
Add the white wine, then slowly mix in the cream. With a wooden spoon, add the peanut butter and mix it in completely. Simmer for 5-10 minutes. If the reduction becomes too thick, use a few more tablespoons of wine or water to reach the desired consistency.
Add 2/3 of the cilantro, sun-dried tomatoes and crushed red pepper, combine, and toss with the sauce for another minute or two.
Spoon the shrimp and sauce over fettucini or rotini, and garnish with the remaining cilantro.
