A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta.

1/4 cup butter
1 1/2 teaspoons minced garlic
1 pound medium shrimp, peeled and deveined
1/4 cup sliced green onions
1/4 cup dry white wine
1/3 cup heavy cream
2 tablespoons chopped fresh basil
2 Roma tomatoes, chopped
1 pinch cayenne pepper, or to taste
salt and pepper, to taste

1. Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside and no longer translucent in the center, about 5 minutes. Remove the shrimp and set the aside, and pour in the wine, cream, tomatoes, basil, and cayenne pepper. Bring to a simmer, then reduce the heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.
2. Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.

Servings: 4