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When I want something special that doesn't take much time, this rich garlic shrimp dish always hits the spot. Juicy shrimp hang out in a buttery parmesan sauce that feels like something from a fancy restaurant, but you can whip it up super fast. Try it spooned over some pasta, rice, or just grab some crusty bread to wipe up every bit of that yummy sauce.
I threw this together once when a couple friends showed up out of nowhere. We didn’t bother setting the table and just scooped up everything straight from the pan while chatting at the counter.
Tasty Ingredients
- Fresh parsley: two spoonfuls chopped sprinkle brightness right at the end Grab nice flat leaf parsley and give it a wash
- Parmesan cheese: half a cup shredded very fine so it melts down perfectly Fresher is better but pre-shredded gets by if that’s all you have
- Reduced fat cream: brings the dish together and makes that sauce luscious Go for light cream or even try half and half Fresh stuff works best
- Dry white wine or chicken broth: half a cup for a little zing Chardonnay or pinot grigio do the trick or swap in a clear broth for a heartier touch
- Garlic: stick to six cloves minced; it sweetens and softens in the pan Always pick fresh if you can—not the pre-chopped jar stuff
- Unsalted butter: gives your sauce loads of flavor and helps you decide how salty you want things A creamy, good butter is the way to go
- Salt and black pepper: keep it simple with a sprinkle on both sides as you cook Choose flaky salt and crack the pepper yourself for the freshest taste
- Olive oil: just a dash to start things off and sear the shrimp right Extra virgin olive oil is a nice upgrade
- Shrimp: grab a pound of big peeled and deveined shrimp—either thawed from frozen or freshly caught They turn sweet and plump in the sauce
Easy Step-by-Step Directions
- Toss Shrimp Back In and Wrap Up:
- Toss the cooked shrimp into your pan and stir till they’re covered in sauce Sprinkle parsley on top and add a last pinch of salt or pepper if you want Dig in right away with your favorite sides
- Stir in Parmesan Cheese:
- Add the parmesan to your simmering sauce Stir as it disappears and the sauce looks thick and shiny This should only take about a minute
- Let the Cream Simmer:
- Lower the heat and pour in your cream Stir to mix everything Keep it to a gentle simmer and stir now and then for three minutes, until the sauce feels a bit thicker Taste and add more seasoning if you feel like it
- Pour In Wine or Broth:
- Pour wine or broth into the pan then crank up the heat so it bubbles Let it shrink down for about two to four minutes as all that flavor gets more intense
- Melt Butter and Sauté Garlic:
- Turn the heat to medium, drop butter in the skillet, let it melt, and add garlic Stir till it smells amazing—don’t let it brown Scrape up anything stuck on the bottom
- Get Shrimp Ready and Sear:
- Dry shrimp on paper towels and sprinkle both sides with salt and pepper Heat olive oil in a big pan on medium-high until it shimmers Lay shrimp out in a single layer and cook for about one to two minutes each side, just until they’re pink and cooked through Scoop them out so they don’t overdo
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Whenever I grab fresh parmesan for this dish, I can’t get over the nutty aroma as I grate it. My whole family shows up the second garlic hits that bubbling butter. Makes me think of family get-togethers when everyone squeezed around the table.
How To Store Leftovers
Let leftovers cool, then put them in a tight container in the fridge. They'll keep for two days. Warm them slowly in a skillet on low—add a little more cream or broth if the sauce’s gone too thick. Skip reheating in the microwave if you want the sauce to stay smooth.
Ingredient Swaps
No white wine handy? Chicken broth works just as well. Going dairy-free? Try coconut cream and stir in a bit of nutritional yeast for an extra savory kick. If you want to change up the herbs, basil instead of parsley gives a fresh twist.
Serving Ideas
This creamy shrimp is so good piled over hot fettuccine or linguine. If you want it lighter, spoon it over rice or some soft greens. Sometimes I put it on roasted spaghetti squash for something a little different.
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Background and Traditions
Shrimp with a garlic cream sauce pops up in Italian American homes, but you’ll spot spins on the dish in lots of places around the Mediterranean. I love how this meal feels fancy but actually fits right in among my favorite comfort foods.
Common Recipe Questions
- → Should shrimp tails be left on or off?
It’s totally up to you. Leaving the tails gives more flavor and looks a bit fancier, but no tails means it’s less messy to eat.
- → How do I prevent the cream sauce from curdling?
Make sure you stick to lower heat and don’t let it get to a full boil. Let it bubble softly while you mix it and you’ll keep the sauce smooth.
- → Can I use chicken broth instead of white wine?
Absolutely, chicken broth works great for a milder sauce or if you don’t want any alcohol. The taste changes just a bit, but it still turns out delicious.
- → What type of cream works best?
Light cream is perfect, though you can pick half and half or even evaporated milk if that’s what you have. For maximum richness, go with heavy cream.
- → What can I serve with creamy shrimp?
This goes awesome with pasta or rice, or even some simply steamed veggies. All of them soak up that creamy sauce so well.