Description
Creamy Garlic Shrimp is a luscious and flavorful dish featuring succulent large shrimp cooked in a rich garlic Parmesan cream sauce with hints of white wine and lemon. Perfect for pairing with pasta, rice, or crusty bread, this recipe offers a restaurant-quality meal that is easy to prepare in about 30 minutes.
Ingredients
Scale
Shrimp
- 1 lb. large uncooked shrimp
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 cup heavy cream
- ¾ cup Parmesan cheese
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold butter
- ¼ cup freshly chopped parsley
Instructions
- Prepare the Shrimp: Thaw the shrimp completely if frozen and pat dry. Remove shells, tails, and veins if necessary. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute 20 seconds on each side until they are pink and cooked through. Transfer shrimp to a clean plate and set aside.
- Make the Sauce: Using the same skillet, add dry white wine and minced garlic over medium heat. Bring to a gentle bubble and reduce the liquid by half, about 4 minutes.
- Add Broth and Seasoning: Stir in chicken broth, Italian seasoning, and mustard powder. Bring to a gentle boil and let simmer for 7 minutes to thicken and concentrate flavor. Reduce heat to low.
- Add Cream and Cheese: Stir in heavy cream, then add Parmesan cheese gradually, stirring until smooth and fully incorporated.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and heat through for 30 seconds. Add cold butter and tilt the pan, swirling the butter into the sauce until fully melted.
- Finish and Garnish: Remove from heat, add fresh lemon juice carefully to avoid curdling, and stir. Garnish with freshly chopped parsley and serve immediately.
Notes
- For pasta, boil up to ½ lb. pasta until al dente. Reserve ½ cup pasta water before draining. Toss pasta with shrimp and sauce, adding pasta water as needed to loosen the sauce.
- Use large shrimp labeled 26/30 per pound for best results. Fresh or frozen shrimp work well.
- Grate Parmesan cheese fresh from a wedge instead of using pre-grated cheese for better melt and flavor.
- Ensure sauce temperature is low when adding cheese and lemon juice to prevent curdling or grainy texture.
- Use dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio for best flavor. Substitute with chicken broth if avoiding alcohol.
- Pairs beautifully with rice, linguine, crusty bread, mashed or roasted potatoes, roasted vegetables, buttered noodles, and creamy herb pasta.
- This cream-based sauce is best served fresh and not ideal for freezing. Store leftovers airtight in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 220 mg
