Description
This Creamy Garlic Shrimp recipe delivers tender shrimp sautéed to perfection and coated in a luscious, garlic-infused creamy Parmesan sauce with hints of white wine and fresh lemon. Ideal for a quick yet elegant dinner, it pairs wonderfully with pasta, rice, or your favorite side dishes.
Ingredients
Scale
Shrimp
- 1 lb. large uncooked shrimp
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 cup heavy cream
- ¾ cup Parmesan cheese
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold butter
- ¼ cup freshly chopped parsley
Instructions
- Prepare the Shrimp: Measure out ingredients beforehand. Thaw and pat dry the shrimp, removing shell, tail, and veins if necessary. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for about 1 minute and 20 seconds per side using a timer to prevent overcooking. Remove shrimp to a clean plate as they will continue cooking slightly.
- Make the Sauce: In the same skillet over medium heat, add white wine and minced garlic. Bring to a gentle bubble and reduce the liquid by half, about 3 to 4 minutes.
- Add Broth and Seasonings: Stir in chicken broth, Italian seasoning, and mustard powder. Bring to a gentle boil and simmer for 6 to 7 minutes until thickened and flavors concentrate. Reduce heat to low.
- Incorporate Cream and Cheese: Stir in heavy cream, then gradually add Parmesan cheese until fully combined. Ensure the heat is low to avoid sauce separation.
- Return Shrimp and Finish: Add the shrimp back into the skillet and heat through for 30 seconds. Add cold butter, swirling the pan to melt and emulsify the sauce. Remove from heat and stir in fresh lemon juice gently.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve immediately. Pair with pasta, rice, or your preferred side dish.
Notes
- To serve with pasta: Cook up to ½ lb. pasta until al dente. Reserve ½ cup pasta water and drain the rest. Toss pasta with the shrimp and sauce, adding reserved pasta water as needed to enhance the sauce's texture.
- Shrimp size: Large shrimp labeled 26/30 per pound works best. Both fresh and frozen shrimp can be used.
- Use freshly grated Parmesan cheese from a wedge for better melting and flavor compared to pre-grated cheese.
- Avoid adding cheese to overly hot sauce to prevent grainy texture.
- When adding lemon juice, ensure heat is low or off to prevent the cream from curdling.
- Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio complement the flavors well; chicken broth is a good non-alcoholic substitute.
- This dish pairs excellently with rice, linguine, crusty bread, mashed or roasted potatoes, roasted vegetables, buttered noodles, and creamy herb pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 205 mg
