In a large skillet, heat the EVOO, four turns of the pan, over medium-high. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the vegetables soften, 4 to 5 minutes.
Add the shrimp and lemon zest; season with salt and pepper. Toss until the shrimp is pink and opaque in the center, 2 to 3 minutes. Add the vodka; toss 1 minute. Add the creme fraiche and stir until the sauce is smooth. Off the heat, stir in the parsley and basil. Divide the shrimp among shallow bowls and drizzle with a few drops of the lemon juice. Serve with the crusty bread.
I made it with marscapone and vermouth because I thought it would taste better, I also added a few strips of crumbled bacon and served it over angel hair pasta, it tastes amazing
