Creamy Garlic Shrimp (Printable version)
Succulent shrimp in a rich, velvety garlic cream sauce, perfect for quick or elegant dining.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics
02 - 4 cloves garlic, finely minced
03 - 1 small shallot, finely diced
→ Sauce
04 - 1 cup heavy cream
05 - 1/4 cup grated Parmesan cheese
06 - 2 tbsp dry white wine (optional)
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
→ Seasonings
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - Lemon wedges, for serving
# How to Prepare:
01 - Pat shrimp dry using paper towels, then season evenly with salt and black pepper.
02 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1 to 2 minutes per side until pink and opaque. Remove from skillet and set aside.
03 - Reduce heat to medium. Add remaining butter, shallot, and garlic to the skillet. Cook for 1 to 2 minutes until fragrant and translucent, avoiding browning.
04 - Pour in white wine, if using, scraping the skillet to lift browned bits. Allow to reduce by half, approximately 1 minute.
05 - Add heavy cream to the skillet and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, cooking for 2 to 3 minutes until sauce thickens slightly.
06 - Return the shrimp to the skillet, tossing to coat them in the sauce. Simmer an additional minute until shrimp are heated through.
07 - Remove from heat, sprinkle with fresh parsley, and serve alongside lemon wedges.
# Expert advice:
01 -
- This dish feels like a comforting hug surrounded by garlic and cream, secretly easy to pull off on busy nights
- The rich sauce paired with perfectly seared shrimp quickly became my go-to for impressing friends without stress
02 -
- Make sure shrimp are completely dry before searing to get that ideal golden crust and prevent steaming
- Adding the Parmesan slowly and stirring helps avoid clumping, keeping the sauce luxuriously smooth
03 -
- Don’t rush the searing; perfect shrimp texture is key for an indulgent bite
- The secret to a velvety sauce is stirring constantly once the cream goes in—patience pays off big time