Garlic Shrimp in Creamy Mushroom Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
261 kcal
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Course
Main Course
Garlic Shrimp in Creamy Mushroom Sauce
Description
Garlic Shrimp in Creamy Mushroom Sauce starts by pan-searing peeled shrimp in olive oil until opaque, then setting them aside. The remaining oil is used to cook button mushrooms until softened, followed by brief cooking of chopped garlic. Heavy cream, grated Parmesan, and chopped parsley are added, and the sauce simmers gently to meld flavors with the mushrooms and garlic. The shrimp are returned to the skillet to warm through and be coated in the sauce.
The resulting dish offers tender shrimp in a smooth, savory sauce with the earthy flavor of mushrooms and a mild garlic note. The Parmesan contributes a subtle sharpness and creaminess. The sauce is rich but balanced, suited to be paired with vegetables, cauliflower rice, or pasta depending on dietary preferences.
Leftover garlic shrimp should be stored in an airtight container and refrigerated for up to three days. Reheat gently on the stove over medium-low heat, adding a little water to loosen thickened sauce as needed, or use a microwave to prevent overcooking the shrimp. The recipe can be adapted by substituting heavy cream with canned light coconut milk for a dairy-free alternative.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound Shrimp peeled and deveined, raw
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 pound button mushrooms sliced
- 3-4 garlic chopped, cloves
- 2/3 cup heavy cream or lite coconit milk in cans
- 1/3 cup Parmesan Cheese grated
- 2 tablespoons parsley chopped
Instructions
- Preheat 1 tablespoon of the oil in a large skillet over medium heat. Add the shrimp and cook for 3-4 minutes, until pink and opaque. Season to your taste, then set aside.
- Add the remaining oil to the skillet. Add the mushrooms and cook, stirring occasionally for 4-5 minutes. Stir in the garlic and cook for a minute longer.
- Stir in the heavy cream, parmesan, and parsley. Reduce the heat to low and allow the sauce to simmer for a couple of minutes, to meld the flavors. Return the shrimp into the skillet and toss with the sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over medium-low heat on the stove or in the microwave, adding some water to thin the sauce if it thickens.
- Substitute heavy cream with canned light coconut milk for a dairy-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 52mg | 17% |
| Sodium | 745mg | 31% |
| Potassium | 434mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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