Garlic Shrimp (Printable Version)

Tender shrimp bathed in a creamy garlic sauce with Parmesan. Ready to go in 15 minutes—great with rice or pasta.

# Ingredients:

→ Main ingredient prep

01 - 2 tablespoons of unsalted butter
02 - 1 tablespoon of olive oil
03 - 1 pound of large fresh shrimp, deveined and peeled
04 - 4 garlic cloves, finely chopped
05 - 1/4 cup Parmesan cheese, grated fresh
06 - 1/2 teaspoon of crushed red chili flakes (leave out if heat isn’t your thing)
07 - 1/2 cup cream, whole and heavy
08 - 1 tablespoon lemon juice, freshly squeezed
09 - 1 teaspoon mixed Italian seasonings
10 - 1/2 cup of chicken broth (swap for white wine if you like that punchy taste)
11 - Freshly ground black pepper and a bit of salt, to your liking
12 - 2 tablespoons of parsley, chopped fresh for a pop of color

# Steps:

01 - Grab a big skillet and heat up the olive oil over medium-high flame. Sprinkle the shrimp with some salt and pepper, toss them into the pan, and let them sizzle until their color shifts to pink and they curl a bit—that's around 1-2 minutes each side. Don’t forget to take them out before they overcook!
02 - Without washing the skillet, melt the butter at medium heat. Stir in the garlic bits and those chili flakes. Let it all sizzle for around half a minute till you catch that garlicky aroma wafting through your kitchen.
03 - Pour in your chicken stock (or wine if you're feeling fancy) and scrape up all those browned bits sticking to the skillet with a wooden spoon. Stir in the cream, Parmesan cheese, lemon juice, and Italian seasoning. Let it bubble lightly for a couple of minutes, just till it starts to thicken.
04 - Place the cooked shrimp back into the creamy mix. Gently coat them with the sauce and leave them to warm up for a minute or two. Sprinkle on the fresh parsley generously right before serving to make it shine.

# Notes:

01 - Pair this with some pasta, rice, or bread for mopping up all the velvety sauce.
02 - If you’ve got leftovers, seal them in the fridge for about 48 hours, though it’s best eaten fresh.
03 - Swap out the heavy cream for half-and-half to lighten things up, though it won’t be as thick and rich.

Back