Creamy Lemon Garlic Shrimp
Creamy Lemon Garlic Shrimp
Ingredients
For the Shrimp and Sauce
- 1 pound jumbo shrimp, peeled and deveined (or unpeeled)
- 4 garlic cloves, large, minced
- 2 lemons, medium, 1 zested and juiced, 1 cut into halves for juicing
- 1/2 shallot, medium, diced
- 1/2 cup white wine, dry, or chicken broth
- 1/2 cup heavy cream, up to 1 cup, to taste
- 1 bunch fresh parsley, chopped
- 2 tablespoons butter, up to 3 tablespoons
- 2 teaspoons salt, up to 2 1/2 teaspoons, divided
- 2 teaspoons black pepper, up to 2 1/2 teaspoons, divided
- 1 teaspoon red pepper flakes, up to 1 1/2 teaspoons, or more if you like it spicy
- 1 tablespoon olive oil, as needed
Instructions
- 1
Prepare all ingredients: chop the parsley, mince the garlic cloves, dice the shallot, and cut the lemons into halves. Zest one lemon and set aside. Season the jumbo shrimp with 1 teaspoon of salt and 1 teaspoon of black pepper.
⏱️ 10 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat until shimmering. Add the seasoned shrimp to the hot pan in a single layer.
⏱️ 1 min
- 3
Cook the shrimp for approximately 4-5 seconds per side, or until they just turn pink and opaque. Be careful not to overcook them. Remove the cooked shrimp from the pan and set them aside on a plate to rest.
⏱️ 2 min
- 4
Reduce the heat to medium. Add the butter to the same pan, allowing it to melt. Add the minced garlic and diced shallots to the pan.
⏱️ 1 min
- 5
Sauté the garlic and shallots, stirring consistently, until they are fragrant and lightly toasted, about 2-3 minutes. Do not let them burn.
⏱️ 3 min
- 6
Pour in the white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Squeeze the juice from both lemon halves into the pan, ensuring no seeds fall in. Add the reserved lemon zest.
⏱️ 2 min
- 7
Stir in the heavy cream. Bring the sauce to a gentle simmer and allow it to thicken slightly, about 2-3 minutes. Season the sauce with the remaining salt, black pepper, and red pepper flakes, adjusting to your taste.
⏱️ 3 min
- 8
Stir in about half of the chopped parsley. Return the cooked shrimp to the pan with the sauce. Toss gently to coat the shrimp evenly with the creamy lemon garlic sauce.
⏱️ 2 min
- 9
Serve immediately, garnished with the remaining fresh chopped parsley. This dish is excellent on its own or optionally served over pasta, rice, or with crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Garlic Shrimp
For the Shrimp and Sauce
- 1 pound jumbo shrimp, peeled and deveined (or unpeeled)
- 4 garlic cloves, large, minced
- 2 lemons, medium, 1 zested and juiced, 1 cut into halves for juicing
- 1/2 shallot, medium, diced
- 1/2 cup white wine, dry, or chicken broth
- 1/2 cup heavy cream, up to 1 cup, to taste
- 1 bunch fresh parsley, chopped
- 2 tablespoons butter, up to 3 tablespoons
- 2 teaspoons salt, up to 2 1/2 teaspoons, divided
- 2 teaspoons black pepper, up to 2 1/2 teaspoons, divided
- 1 teaspoon red pepper flakes, up to 1 1/2 teaspoons, or more if you like it spicy
- 1 tablespoon olive oil, as needed
Instructions
- 1
Prepare all ingredients: chop the parsley, mince the garlic cloves, dice the shallot, and cut the lemons into halves. Zest one lemon and set aside. Season the jumbo shrimp with 1 teaspoon of salt and 1 teaspoon of black pepper.
⏱️ 10 min - 2
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat until shimmering. Add the seasoned shrimp to the hot pan in a single layer.
⏱️ 1 min - 3
Cook the shrimp for approximately 4-5 seconds per side, or until they just turn pink and opaque. Be careful not to overcook them. Remove the cooked shrimp from the pan and set them aside on a plate to rest.
⏱️ 2 min - 4
Reduce the heat to medium. Add the butter to the same pan, allowing it to melt. Add the minced garlic and diced shallots to the pan.
⏱️ 1 min - 5
Sauté the garlic and shallots, stirring consistently, until they are fragrant and lightly toasted, about 2-3 minutes. Do not let them burn.
⏱️ 3 min - 6
Pour in the white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Squeeze the juice from both lemon halves into the pan, ensuring no seeds fall in. Add the reserved lemon zest.
⏱️ 2 min - 7
Stir in the heavy cream. Bring the sauce to a gentle simmer and allow it to thicken slightly, about 2-3 minutes. Season the sauce with the remaining salt, black pepper, and red pepper flakes, adjusting to your taste.
⏱️ 3 min - 8
Stir in about half of the chopped parsley. Return the cooked shrimp to the pan with the sauce. Toss gently to coat the shrimp evenly with the creamy lemon garlic sauce.
⏱️ 2 min - 9
Serve immediately, garnished with the remaining fresh chopped parsley. This dish is excellent on its own or optionally served over pasta, rice, or with crusty bread.
⏱️ 1 min