Shrimp in Creamy Lemon-Tomato Sauce

On a hot summer day, the last thing we want is to stand too long at the stove. A quick, yet tasty and full of flavors, dish, is much more appealing. The following dish is exactly that, as it can be easily made in less than half an hour.
Choosing shrimp for the protein, therefore, makes a lot of sense, as they cook so quickly. Using a freeze-dried herbs mix, makes the preparation even quicker, as no washing and chopping is required. Adding Mediterranean ingredients, such as lemon juice and zest, capers and sun-dried tomatoes, to the sauce, pairs perfectly with the shrimps’ taste and texture.
Rounding it all up with a bit of wine, tomato paste, and cream, creates a wonderful bold and tasty sauce.
The dish can be served as is, or on a bed of pasta. For this option, I chose to use Angel Hair pasta, as it cooks very quickly, and it absorbs the sauce beautifully.
Any way you choose to serve it, this dish is perfect for a light summer lunch, or early dinner. Try it and enjoy.

Notes:
* For instructions on how to peel and deveined shrimp, click HERE
* For the freeze-dried herbs mix, I used Litehouse Poultry Blend, which is a lovely mix of onions, thyme, sage, marjoram, spring onions, garlic and rosemary. Despite its name, this mix of herbs can be used in just about any dish. It can be found in most supermarkets, or online. Any other herbs mix can be used instead.
* The best capers for this dish are the very small ones, known as “nonpareil capers”. If you can only find bigger ones, chop them roughly before adding to the mixture.

Makes: 2
Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients:
10 medium shrimps, fresh or frozen-thawed (16-20 count), peeled and deveined (I kept the tails on)
½ large juicy lemon
2 Tbs freeze-dry herb (see notes), or any other dried herbs mix
2 Tbs capers (see notes)
2 Tbs sun dried tomatoes, roughly chopped
1 tsp salt
¼ tsp freshly ground four peppers mix
1 Tbs butter
1 Tbs olive oil
¼ cup rosé (or white) wine
¾ cup heavy cream, at room temperature
1 Tbs chopped scallions
1 Tbs tomato paste
For serving:
Chopped scallions
Angel Hair pasta (optional)

1. Peel and devein the shrimps. Place on paper towels, to absorb moisture.
2. Zest and juice the lemon. Place in a small bowl, and add the herbs mix, capers, sun dried tomatoes, salt and pepper.
3. Mix the butter and olive oil in a medium pan, over medium-high heat. Once the butter foams a bit, add the shrimps, and sauté until they change color on both sides.
4. Add the herbs-capers mix, and the wine, mix and bring to a boil. Lower the heat and cook for 2-3 minutes, while tilting the pan, until most of the liquids are reduced.
5. Add the cream, scallions and tomato paste, mix and bring to a boil. Lower the heat and cook for 2-3 minutes, until the sauce thickens. Taste and adjust seasoning before serving. Serve as is, or on a bed or Angle Hair pasta. Scatter chopped scallions on top.