Garlic Cream Shrimp (Print View)
Tender shrimp in a velvety garlic parmesan cream sauce, ready in under 30 minutes.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Dairy & Pantry
02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 2 tablespoons grated Parmesan cheese
→ Vegetables & Aromatics
05 - 5 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon lemon juice
08 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, approximately 1 minute.
03 - Add shrimp to skillet in a single layer. Cook 2 minutes per side until pink and opaque. Transfer to plate and set aside.
04 - Pour heavy cream into skillet and bring to gentle simmer, stirring frequently. Add Parmesan and stir until melted and smooth, about 2-3 minutes.
05 - Return shrimp and accumulated juices to skillet. Stir to coat in creamy sauce. Add lemon juice and chopped parsley. Adjust seasoning with salt and pepper.
06 - Serve immediately, garnished with additional parsley if desired.
# Expert Hints:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Leftovers reheat beautifully, if you somehow have any
02 -
- Don't crowd the pan or they'll steam instead of sear, work in batches if your skillet is small
- The sauce thickens quickly off the heat, so pull it a little earlier than you think
03 -
- Keep your cream cold until it hits the pan, it helps prevent separation
- Room temperature shrimp cook more evenly than cold straight-from-the-fridge ones