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Easy Creamy Garlic Shrimp
This creamy garlic shrimp is a favorite recipe of ours to make for a busy weeknight dinner. Quickly pan-seared shrimp in the most amazing simple tomato and garlic cream sauce is perfect over pasta .
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Calories:
274 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound Shrimp peeled and deveined, large
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion diced
- 2 tablespoons garlic minced
- ½ cup heavy cream
- ¼ cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon paprika
Instructions
- Heat a skillet on medium high heat with a tablespoon of olive oil.
- Add the shrimp and sauté for 2 minutes. Then flip them over and cook for an additional 2-3 minutes until no longer pink.
- Place the cooked shrimp on plate and set aside on a plate. Season with salt and pepper.
- Remove the liquid from the skillet and then add the remaining tablespoon of olive oil.
- Add the onion and sauté until soft and translucent. Then add the garlic and sauté for additional minute until fragrant.
- Add in the heavy cream, vegetable broth, tomato paste, parsley, and paprika and stir to combine.
- Simmer for 5 minutes or until the sauce thickens.
- Then add back the cooked shrimp and coat with the sauce.
- Serve over rice or pasta.
Cup of Yum
Notes
- Store in the refrigerator in an airtight container for up to 3 days.Freeze - Allow to cool and freeze in an airtight container for 2 months.
- Variations
- Add in additional seasonings like basil and Italian seasoning. 2. Full-fat coconut milk can work as a dairy-free alternative to heavy cream, however, you will be adding a coconut flavor to the sauce.3. Sprinkle in some red pepper flakes for heat.4. Make it a low carb meal and serve over cauliflower rice or zucchini noodles.5. Toss in a handful of fresh spinach for some greens.6. Squirt with fresh lemon juice before serving.7. Use a different protein! This sauce is wonderful with scallops and chicken too.8. Add a couple of tablespoons of grated parmesan cheese.9. Swap ¼ cup of white wine with the vegetable stock.
Nutrition Information
Serving
1serving
Calories
274kcal
(14%)
Carbohydrates
9g
(3%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
177mg
(59%)
Sodium
1067mg
(44%)
Potassium
348mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1827IU
(37%)
Vitamin C
8mg
(9%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 274
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 177mg | 59% |
| Sodium | 1067mg | 44% |
| Potassium | 348mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1827IU | 37% |
| Vitamin C | 8mg | 9% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.