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Step 1: Cook the Vegetables
Heat vegetable oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Stir-fry for 4-5 minutes until tender-crisp. Remove from the skillet and set aside.
Step 2: Sauté the Shrimp
In the same skillet, add a bit more oil if needed. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside with the vegetables.
Step 3: Make the Creamy Sauce
In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream, chicken broth, and soy sauce. Bring to a simmer.
Step 4: Thicken the Sauce
Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Season with paprika, dried basil, salt, and pepper.
Step 5: Combine and Serve
Return the cooked shrimp and vegetables to the skillet. Toss to coat with the creamy sauce and heat through. Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4
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