Creamy Garlic Shrimp
User Reviews
5
Creamy Garlic Shrimp
Description
Creamy Garlic Shrimp starts by sautéing seasoned shrimp in olive oil until just pink and cooked through. The pan then becomes the base for a sauce where butter and minced garlic are cooked briefly to release aroma. Adding white wine or chicken broth and reducing it intensifies flavors, followed by cream which simmers gently to thicken the sauce. Parmesan cheese is stirred in to enrich and add a mild salty note. The cooked shrimp return to the pan to warm and blend with the sauce, finished with chopped fresh parsley. This preparation yields shrimp coated in a luscious, creamy sauce with a subtle garlic and wine flavor. It's ideal for serving over grains or vegetables to soak up the sauce.
Ingredients
- 1 tablespoon olive oil
- 1 pound Shrimp tails on or off
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 2 tablespoons butter unsalted
- 6 cloves garlic minced
- ½ cup white wine or chicken broth, dry
- 1 ½ cups cream reduced fat
- ½ cup Parmesan Cheese freshly grates
- 2 tablespoons parsley fresh, chopped
Instructions
- Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
- Serve over pasta, rice or steamed veg.
Notes
- Choose a quality dry white wine like Pinot Grigio or Chardonnay, or substitute chicken broth for a milder sauce flavor.
- Using reduced fat cream or light cream prevents curdling; avoid boiling the sauce after adding cream to maintain texture.
- Parmesan cheese thickens the sauce naturally; heavy cream can be used without cornstarch since it thickens on gentle simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 6g | 2% |
| Protein | 30g | 60% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 306mg | 102% |
| Sodium | 515mg | 21% |
| Potassium | 452mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1.35IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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