Creamy Garlic Shrimp
22 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
This creamy garlic shrimp hits fast and hard with paprika-kissed shrimp seared in butter and olive oil, then swirled into a silky white wine, Parmesan, and cream sauce.
Rich, garlicky, and properly seasoned, it is weeknight-easy yet date-night special and perfect over pasta, rice, or with crusty bread.
Ingredients (4 servings)
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Ingredients for the Shrimp
- 1 lb fresh shrimp, peeled, deveined fresh shrimp 16 oz
- 1 Tbsp olive oil olive oil
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp paprika sweet paprika 0.04 oz
Ingredients for the Creamy Garlic Sauce
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 4 cloves of fresh garlic, minced garlic 0.36 head (for fresh garlic)
- 1 cup heavy whipping cream heavy cream 8 fl oz
- ½ cup white wine white wine 4 fl oz
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp Italian seasoning Italian seasoning 0.02 oz
How to Make Creamy Garlic Shrimp
-
Prep the shrimp
Pat the shrimp bone dry with paper towels so they sear, not steam.
Toss with 1 tablespoon olive oil, 1 tablespoon melted butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
-
Sear fast
Heat a large skillet over medium high until hot, then add the seasoned shrimp in a single layer.
Sear 1 to 2 minutes per side until just opaque, then transfer to a bowl and keep the pan on the heat.
-
Deglaze with wine
Pour in 1/2 cup white wine and scrape up the browned bits with a wooden spoon.
Reduce by about half until it no longer smells boozy and the liquid looks syrupy around the edges.
-
Build the garlic cream
Lower heat to medium, add 3 tablespoons butter and the minced garlic, and cook 30 to 45 seconds until fragrant but not browned.
Stir in 1 cup heavy cream and simmer gently 3 to 4 minutes until slightly thickened.
-
Finish the sauce
Whisk in 1/2 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning off the hard boil so the cheese melts smoothly.
Taste and adjust salt, remembering the shrimp will bring seasoning back to the pan.
-
Coat the shrimp and serve
Return shrimp and any juices to the pan and simmer 1 minute to heat through and finish cooking.
Serve immediately while the sauce is silky, with lemon wedges or chopped parsley if you like.
Substitutions
- White wine -> chicken broth plus lemon
- Use 1/2 cup low sodium chicken broth with 1 to 2 teaspoons fresh lemon juice to mimic wine's brightness while keeping a savory backbone.
- Heavy cream -> half and half with cornstarch
- Swap in 1 cup half and half and whisk in a 1 teaspoon cornstarch slurry, which keeps the sauce lush without breaking and still clings beautifully.
- Parmesan -> Pecorino Romano
- Use the same amount of finely grated Pecorino for a sharper, saltier bite that pops against the garlic and cream, then dial the added salt down a notch.
Tips
- Dry shrimp equals deep sear
- Moisture is the enemy of browning, so really blot the shrimp and give them space in the pan for restaurant-level color.
- Reduce the wine fully
- Let the wine cook down until glossy to drive off raw alcohol and prevent the cream from tasting thin.
- Melt cheese off the boil
- High heat can make Parmesan gritty, so pull the pan just below a simmer, add cheese, and whisk until smooth.
- Do not overcook shrimp
- Pull them when they curl into loose C shapes and turn opaque, because tight O shapes mean rubbery trouble.
- Use the right pan
- A 12 inch stainless or cast iron skillet gives good surface area for searing and fast reduction without crowding.
- Save shells for stock
- If you bought shell on, freeze the shells and simmer later with onion ends and veggie scraps for a killer seafood broth.
Nutrition Facts *
| Energy | 567 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 45 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce is too thin. How do I fix it without overcooking the shrimp?
- Remove the shrimp to a warm plate, simmer the sauce 2 to 3 more minutes to reduce, or whisk in a 1 teaspoon cornstarch slurry and simmer 30 seconds, then return the shrimp just to heat.
- The sauce turned grainy after adding cheese. What happened?
- The pan was too hot or the cheese was not finely grated, so kill the heat, splash in a tablespoon of cream, and whisk like you mean it to re-emulsify.
- Can I use frozen shrimp?
- Yes, thaw fully under cold water, drain, and pat very dry so you still get a solid sear and the sauce does not get watery.
- I do not cook with wine. What else can I use?
- Use chicken broth with a squeeze of lemon, or even clam juice for a briny edge, then reduce as directed.
- How do I keep the garlic from burning?
- Lower the heat after the wine reduction, add butter, then garlic, and cook only until fragrant since burnt garlic turns bitter fast.
- Can I make it ahead?
- Cook the sauce ahead and chill, then rewarm gently and add freshly seared shrimp right before serving to keep the texture perfect.
Serving Suggestions
This is a knockout over buttered orzo, garlicky rice, or grilled sourdough to swipe every last drop, and a pinch of red pepper flakes brings a clean, warm finish.
If you want extra swagger, fold in a handful of spinach or a few chopped sun dried tomatoes at the end and pour a crisp Sauvignon Blanc to match the sauce's brightness.
More pairings:
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