Creamy Lemon Garlic Parmesan Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
431 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon Garlic Parmesan Shrimp
Description
Creamy Lemon Garlic Parmesan Shrimp combines peeled shrimp with a sauce built from butter, flour, minced garlic, lemon juice, lemon zest, heavy cream, Italian seasoning, and freshly grated Parmesan cheese. The shrimp are cooked gently in the simmering sauce until opaque and the sauce thickens. The addition of lemon brings brightness that cuts through the cream's richness, while the garlic and Parmesan lend depth and savoriness. Fresh parsley adds a touch of greenery and fresh flavor as a final finishing touch. The cream and the lemon juice are carefully balanced to avoid curdling, resulting in a smooth, indulgent sauce coating each shrimp.
The dish is best served immediately to enjoy the tender shrimp and creamy sauce at their peak. It pairs naturally with plain pasta, rice, or crusty bread to help scoop up the sauce. The flavor profile highlights the fresh citrus and cheese together with the mild sweetness of shrimp, making it a straightforward but flavorful meal.
To maintain the sauce's texture, avoid substituting heavy cream with milk or half-and-half, as the lemon juice may cause curdling. Cooking the shrimp just until opaque prevents them from becoming tough, and finishing the sauce by stirring in Parmesan and parsley off the heat preserves their freshness and prevents overcooking.
Ingredients
- 1 pound Shrimp thawed & peeled, 31-40 count size
- 2 tablespoons butter
- 1 teaspoon flour
- 4-5 cloves garlic minced
- 1 tablespoon lemon juice and zest of 1
- 1 cup heavy cream aka whipping cream
- 1/4 teaspoon Italian seasoning
- 1/2 cup Parmesan Cheese freshly grated
- 1 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Prep the shrimp (run them under cool water if they're frozen). You can remove the tails if you want. Pat them dry with paper towel.
- Melt the butter over medium-high heat in a large skillet. Stir in the flour and cook for about a minute.
- Add the garlic and cook for 30 seconds.
- Stir in the lemon juice + zest, cream, and Italian seasoning. Simmer for 2 minutes.
- Add the shrimp and cook for around 5 minutes, stirring occasionally, or until they're cooked through and the sauce has thickened up a bit (be careful not to overcook the shrimp). Reduce the heat a bit if it's bubbling like crazy/thickening too fast.
- Stir in the parmesan cheese and parsley, then take the skillet off the heat.
- Season with salt & pepper as needed. Serve immediately.
Notes
- Do not substitute heavy cream with milk or half-and-half as the lemon juice may curdle the sauce.
- Pat shrimp dry before cooking to help achieve better sear and sauce consistency.
- Serve immediately to enjoy the shrimp tender and sauce creamy.
- Use freshly grated Parmesan cheese for best flavor and melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 393mg | 131% |
| Sodium | 1146mg | 48% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1242IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 347mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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