Description
Creamy Garlic Shrimp is a decadent and flavorful dish featuring large shrimp cooked in a rich garlic Parmesan cream sauce with a hint of white wine and fresh lemon juice. Perfect for a quick yet elegant dinner, this recipe combines tender shrimp with a silky sauce that pairs wonderfully with pasta, rice, or crusty bread.
Ingredients
Scale
Shrimp
- 1 lb. large uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine (such as Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold butter
- ¼ cup freshly chopped parsley
Instructions
- Prepare the Shrimp: Measure out all ingredients before starting. Thaw shrimp completely if frozen, then pat dry. Remove shells, tails, and veins if necessary. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook about 1 minute and 20 seconds per side until pink and opaque. Transfer shrimp to a clean plate to rest.
- Make the Sauce: In the same skillet, add white wine and minced garlic over medium heat. Bring to a gentle bubble and reduce the liquid by half for 3 to 4 minutes. Add chicken broth, Italian seasoning, and mustard powder. Bring to a gentle boil, then simmer for 6 to 7 minutes until the sauce thickens and flavors concentrate. Reduce heat to low.
- Add Cream and Cheese: Stir in the heavy cream, then add the grated Parmesan cheese, stirring until melted and fully incorporated. Make sure the heat is low to prevent curdling or grainy texture.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and heat through for about 30 seconds. Add cold butter and gently swirl the pan until the butter melts and enriches the sauce.
- Finish and Serve: Remove from heat and stir in fresh lemon juice carefully to avoid curdling. Garnish with freshly chopped parsley. Serve immediately with your choice of sides such as pasta, rice, or crusty bread.
Notes
- To serve with pasta: Cook up to ½ lb. pasta until al dente, reserving ½ cup pasta water. Drain pasta and return to pot. Pour shrimp and sauce over pasta and toss using tongs. Add reserved pasta water as needed to loosen sauce.
- Shrimp size used is large (26/30 count per pound). Fresh or frozen shrimp work well.
- Use freshly grated Parmesan cheese for best melting and flavor; avoid pre-grated packaged cheese.
- Keep sauce heat low when adding cheese and lemon juice to prevent curdling and graininess.
- Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio complement this dish best. Chicken broth can substitute for wine if preferred.
- This dish pairs excellently with rice, linguine, crusty bread, mashed or roasted potatoes, buttered noodles, and roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This cream-based sauce is best served fresh and is not ideal for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 210 mg
