Garlic Shrimp Parmesan (Printable Version)
# What You'll Need:
01 -
2 tablespoons fresh parsley, chopped
02 -
1/2 cup Parmesan cheese, freshly grated
03 -
1 1/2 cups reduced fat cream
04 -
1/2 cup dry white wine or chicken broth
05 -
6 cloves garlic, minced
06 -
2 tablespoons unsalted butter
07 -
1/4 teaspoon black pepper, plus more to taste
08 -
1/4 teaspoon salt, plus more to taste
09 -
1 pound shrimp, tails on or off
10 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Spoon everything over freshly cooked pasta, steamed veggies, or a pile of rice. Dig in right away.
02 -
Taste first and add more salt or pepper if you want. Throw some fresh parsley right on top.
03 -
Tip the shrimp back into your pan. Give them a good mix in all that creamy goodness.
04 -
Drop in the Parmesan and stir it until the cheesy goodness melts and the sauce gets thicker. This should take about a minute.
05 -
Turn down the heat to low. Pour in that lighter cream and keep things moving now and then. Go ahead and give it another dash of salt and pepper if you’d like.
06 -
Splash in your wine or broth, then scrape up all those flavorful bits stuck to your pan. Let it bubble a bit until about half of the liquid disappears.
07 -
Toss the butter into the same skillet and let it melt. Add garlic and cook for half a minute until it smells awesome.
08 -
Warm up olive oil in a big pan over medium-high. Sprinkle salt and black pepper on those shrimp. Lay shrimp in the pan and cook both sides for a minute or two so they turn pink. Move them to a bowl for now.
# Additional Tips:
01 -
You’ll get more flavor if you use a nice dry white wine, like Chardonnay or Pinot Grigio. If wine isn’t your thing, just grab some chicken broth instead.
02 -
You can use half-and-half or lighter cream here, but keep things from boiling or it might separate. For even less fat, try evaporated milk.
03 -
Heavy cream makes the sauce thicker if you gently let it cook down, just don’t let it come to a hard boil.