Creamy Garlic Shrimp
25 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 15 min | 25 min |
Introduction
This creamy garlic shrimp is rich, buttery, and packed with bold flavor, yet it comes together in just minutes on the stove.
Juicy, pan-seared shrimp simmer in a silky garlic-Parmesan sauce with a splash of white wine for restaurant-style taste at home.
Serve it over pasta, rice, or crusty bread for an easy date night dinner, a cozy family meal, or a quick entertaining dish.
Ingredients (4 servings)
Ingredients for the Shrimp
Ingredients for the Creamy Garlic Sauce
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How to Make Creamy Garlic Shrimp
-
Prep the shrimp
Pat the shrimp dry with paper towels so they sear instead of steam in the pan.
Toss the shrimp with salt, black pepper, and paprika until evenly coated.
-
Sear the shrimp
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Arrange the shrimp in a single layer and cook 1 to 2 minutes per side, just until pink and opaque.
Transfer the cooked shrimp to a plate, leaving as much flavorful fat in the pan as possible.
-
Sauté the garlic
Reduce the heat to medium, then add the remaining 3 tablespoons butter to the same skillet.
Once the butter melts, add the minced garlic and cook about 30 seconds until very fragrant, stirring constantly.
-
Deglaze and simmer the sauce base
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom.
Let the wine simmer for 2 to 3 minutes until reduced by about half.
Stir in the heavy cream, salt, black pepper, and Italian seasoning, then bring the sauce to a gentle simmer.
-
Add Parmesan and thicken the sauce
Lower the heat and sprinkle in the grated Parmesan a little at a time, stirring until smooth after each addition.
Let the sauce bubble slowly for 2 to 3 minutes, stirring often, until slightly thick and glossy.
-
Finish the dish and serve
Return the cooked shrimp and any juices on the plate to the skillet, turning to coat them in the sauce.
Cook 1 to 2 more minutes, just until the shrimp are heated through and the sauce clings nicely.
Taste and adjust salt and pepper, then serve hot over pasta, rice, or with crusty bread for dipping.
Substitutions
- Heavy cream -> half-and-half plus extra Parmesan
- Use half-and-half instead of cream, and add an extra tablespoon or two of Parmesan. The sauce will be a bit lighter, but the extra cheese keeps it rich and nicely thick.
- White wine -> chicken broth with lemon
- Swap the wine for low-sodium chicken broth plus a teaspoon of fresh lemon juice. You still get brightness and flavor, without using alcohol at all.
- Parmesan cheese -> Pecorino Romano or Asiago
- Use finely grated Pecorino Romano or Asiago if you like a sharper, saltier cheese flavor. Reduce the added salt slightly, since these cheeses taste naturally saltier than Parmesan.
Tips
- Choose the right shrimp size
- Medium or large shrimp work best, since they stay juicy and are easy to sear without overcooking. Very small shrimp can turn rubbery before the sauce finishes.
- Do not overcook the shrimp
- Pull the shrimp from the pan as soon as they curl into loose C-shapes and turn opaque. They will finish gently when you warm them back in the sauce.
- Let the wine reduce properly
- Reducing the wine concentrates its flavor and cooks off the harsh alcohol taste. Wait until you see fewer bubbles and the liquid looks slightly syrupy around the edges.
- Keep the cream from curdling
- Use medium heat once the cream is in, and avoid hard boiling the sauce. Cold wine or broth added straight into hot cream can shock it, so warm liquids slightly if needed.
- Grate the cheese very finely
- Finely grated Parmesan melts more smoothly and quickly, preventing a grainy or clumpy sauce. Avoid adding big cold chunks of cheese straight from the fridge.
- Use a heavy skillet
- A heavy stainless or cast-iron skillet holds heat well and gives the shrimp a nice sear. Thin pans can scorch the garlic and make the cream sauce reduce too quickly.
Nutrition Facts *
| Energy | 523 | kcal |
|---|---|---|
| Protein | 28 | g |
| Total Fat | 39 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I thicken the sauce if it seems too thin?
- Let the sauce simmer a few extra minutes, stirring often, to reduce and naturally thicken. You can also whisk in another tablespoon of Parmesan or a teaspoon of softened butter off the heat.
- What if my sauce looks grainy or the cheese clumps?
- Grainy sauce usually means the cheese was added too quickly or over very high heat. Remove the pan from heat and whisk vigorously, then add a splash of warm cream to smooth it out.
- Can I make this without wine?
- Yes, replace the wine with chicken broth and a squeeze of lemon for acidity. The flavor stays bright and savory, just slightly less complex than with wine.
- Can I use frozen shrimp?
- Frozen shrimp work great, but thaw them completely in the fridge and pat very dry before cooking. If they are icy or wet, they will steam and release water instead of searing.
- Can I make this ahead of time?
- This dish tastes best right after cooking, since shrimp can turn rubbery when reheated. If needed, cook the sauce ahead, then gently rewarm and add freshly cooked shrimp just before serving.
Serving Suggestions
This creamy garlic shrimp makes an easy restaurant-style dinner that still feels cozy and homey.
Serve it over buttery noodles, creamy polenta, or garlicky mashed potatoes for a seriously comforting plate.
For a fresh finish, add a handful of chopped parsley or a squeeze of lemon right before serving.
More pairings:
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