Creamy Garlic Shrimp
Creamy Garlic Shrimp
Ingredients
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.
⏱️ 3 min
- 2
In a large skillet or stainless steel pan, melt 2 tablespoons of butter over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min
- 3
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
⏱️ 3 min
- 5
Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 4 min
- 6
Remove the skillet from the heat. Stir in the grated Parmesan cheese, chopped fresh parsley, and lemon juice until the cheese is melted and the sauce is smooth. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 7
Return the cooked shrimp to the pan and toss gently to coat them in the creamy garlic sauce. Serve immediately, garnished with extra fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.
⏱️ 3 min - 2
In a large skillet or stainless steel pan, melt 2 tablespoons of butter over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min - 3
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
⏱️ 3 min - 5
Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 4 min - 6
Remove the skillet from the heat. Stir in the grated Parmesan cheese, chopped fresh parsley, and lemon juice until the cheese is melted and the sauce is smooth. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 7
Return the cooked shrimp to the pan and toss gently to coat them in the creamy garlic sauce. Serve immediately, garnished with extra fresh parsley.
⏱️ 1 min