Description
Succulent shrimp simmered in a velvety garlic cream sauce, perfect for serving over pasta, rice, or with a side of crusty bread. An easy yet luxurious meal for shrimp lovers!
Ingredients
For the Creamy Garlic Shrimp:
- 1 lb large shrimp, peeled and deveined (fresh or frozen)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth for a lighter option)
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
- ½ teaspoon crushed red pepper flakes (optional, for a bit of spice)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
For Serving:
- 8 oz pasta (linguine, spaghetti, or fettuccine) or rice (optional)
- Crusty bread (optional, for soaking up the sauce)
- Fresh lemon wedges (for garnish)
Instructions
If you’re using frozen shrimp, start by thawing them. The best way to do this is by placing the shrimp in a bowl of cold water for about 10-15 minutes or letting them thaw in the refrigerator overnight. Once thawed, pat them dry with paper towels to remove any excess moisture. This ensures the shrimp sears nicely and doesn’t release too much water into the sauce.
If the shrimp are already peeled and deveined, you can skip that step. If not, remove the shells and veins, leaving the tails on if desired for a more elegant presentation.
If you’re planning to serve the shrimp with pasta, start by cooking the linguine, spaghetti, or fettuccine according to the package instructions. Be sure to cook the pasta al dente, as it will continue to cook when mixed with the creamy sauce. Drain the pasta, reserving about 1 cup of pasta water in case you need to adjust the sauce’s consistency.
Alternatively, if you prefer rice, you can cook that while preparing the shrimp.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the shrimp in a single layer, cooking them for about 1-2 minutes per side or until they turn pink and opaque. Be careful not to overcook the shrimp as they can become rubbery. Once the shrimp are cooked, transfer them to a plate and set aside. Do not discard the juices left in the pan, as this will add extra flavor to the sauce.
In the same skillet, melt the butter over medium heat. Once the butter has melted, add the minced garlic. Sauté the garlic for about 1-2 minutes until fragrant and golden, but be cautious not to burn it. Burnt garlic can impart a bitter flavor, so make sure to keep a close eye on it.
After the garlic has softened, add the heavy cream and chicken broth to the skillet, stirring to combine. Bring the mixture to a gentle simmer, allowing it to cook for about 2-3 minutes. This will help reduce the sauce slightly and concentrate the flavors.
Next, add the lemon juice and lemon zest (if using), and stir to incorporate. For an added kick, you can include crushed red pepper flakes, which will give the sauce a bit of heat. Taste the sauce and adjust the seasoning with salt and pepper as needed.
Once the cream and broth have simmered for a few minutes, add the grated Parmesan cheese to the sauce. Stir until the cheese melts into the sauce, thickening it and adding a rich, cheesy flavor. Continue to simmer the sauce for an additional 2-3 minutes until it reaches your desired consistency.
If the sauce is too thick, you can thin it out by adding a bit of the reserved pasta water (or additional chicken broth). If it’s too thin, continue to cook it for a few more minutes to allow it to reduce further.
Once the sauce has thickened and become creamy, return the cooked shrimp to the skillet, tossing them in the sauce until they’re fully coated. Cook for an additional 2-3 minutes to allow the shrimp to absorb the flavors of the sauce.
Garnish the dish with fresh parsley for a burst of color and added freshness. Serve immediately over pasta, rice, or on its own with crusty bread for dipping into the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 30g
- Carbohydrates: 6g
- Protein: 35g