French Scampi - cooking recipe

Ingredients

20 shrimp (10/12 count)
5 fresh sweet basil leaves
2 tablespoons Pernod (anise-flavoured liqueur)
1/2 clove garlic, chopped finely
12 fluid ounces whipping cream
flour
salt and pepper
1 ounce butter
1 fluid ounce olive oil

Preparation

Clean the shrimp by peeling, remove the vein and cut the shrimp in half lengthwise.
Season with salt and pepper and pass through flour lightly.
Preheat frying pan with butter and oil at high heat.
Saute the shrimp fast so they brown slightly.
Add garlic very quickly and throw away excess butter.
Don't worry about losing some garlic.
Away from fire, mix in sweet basil and Pernod then flambe.
Add the cream and reduce.
Check seasoning.
Serve right away.