Shrimp in Bourbon Cream Sauce

For Part One of The Husband's birthday celebration several weeks ago (Part Two takes place this weekend and involves oysters & champagne!), I made this rich and delicious dish as our main course.

This recipe is slightly adapted from one I found on Our Life in Food, and the original recipe comes from a restaurant in Cleveland, Ohio named Nighttown, that Rachael Ray featured in one of her travel shows. 

This recipe is beyond easy to make and it's truly decadent.  The Husband was in seventh Heaven over this - mission accomplished! 

This meal really has it all - a little background heat from the cayenne and paprika, sweetness seeps through from the bourbon and is accentuated by the nutmeg and of course, the butter and cream give it that over the top sinfulness.

I served this over linguine, but it would also be excellent over angel hair, spaghetti or even polenta. 

Shrimp in Bourbon Cream Sauce

6 tablespoons butter, softened
1/2 teaspoon cayenne
1 teaspoon paprika
Pinch of freshly grated nutmeg
8 oz portabello mushrooms, sliced
1/2 cup diced onions
1 lb shrimp, peeled, deveined, and tails removed
Kosher salt and black pepper
1/4 cup quality bourbon
1 1/4 cup heavy cream

Combine the butter, cayenne, nutmeg and paprika. Place into a saute pan, and melt over medium heat.
Add the mushrooms and onions, and cook until softened and slightly browned. Season well with salt and pepper.

Take the pan off of the heat, and add bourbon. Return to the heat, stirring and scraping the bottom of the pan for just a few seconds until the bourbon is nearly evaporated.

Add the cream, and cook until reduced by half and thickened.

Add the shrimp, and cook for 3-4 minutes, until the shrimp are cooked through.