Garlic Cream Shrimp (Printable)
Plump shrimp simmered in a silky garlic-Parmesan cream sauce with fresh parsley and lemon.
# What goes in:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Dairy & Pantry
02 - 2 tbsp unsalted butter
03 - 1 cup heavy cream
04 - 2 tbsp grated Parmesan cheese
→ Vegetables & Aromatics
05 - 5 cloves garlic, minced
06 - 2 tbsp chopped fresh parsley
07 - 1 tbsp lemon juice
08 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - In a large skillet, melt the butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
03 - Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until pink and opaque. Transfer shrimp to a plate and set aside.
04 - Pour heavy cream into the skillet and bring to a gentle simmer, stirring frequently. Add Parmesan and stir until melted and the sauce is smooth, about 2-3 minutes.
05 - Return shrimp and any juices to the skillet. Stir to coat in the creamy sauce.
06 - Add lemon juice and chopped parsley. Adjust seasoning with salt and pepper.
07 - Serve immediately, garnished with extra parsley if desired.
# Expert Advice:
01 -
- Restaurant quality elegance in just 25 minutes flat
- The silky sauce clings perfectly to every shrimp, not a drop wasted
02 -
- Overcooked shrimp cannot be saved, so remove them the second they turn opaque
- The sauce continues thickening off the heat, so pull it slightly earlier than you think
03 -
- Room temperature cream incorporates more smoothly and is less likely to curdle
- Grate your own Parmesan fresh because pre grated cheese resists melting in cream sauces