Description
This Creamy Garlic Shrimp recipe features large shrimp cooked to perfection in a luscious sauce made with garlic, dry white wine, chicken broth, heavy cream, Parmesan cheese, and fresh lemon juice. Finished with cold butter and parsley, this dish is rich, flavorful, and perfect for a quick yet elegant meal. Ideal to serve over pasta, rice, or with crusty bread.
Ingredients
Scale
Shrimp
- 1 lb. large uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 cup heavy cream
- ¾ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold butter
- ¼ cup freshly chopped parsley
Instructions
- Prepare the Shrimp: Thaw the shrimp completely if frozen and pat them dry. Remove shells, tails, and veins if needed. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds per side, using a timer to avoid overcooking. Remove shrimp and set aside on a clean plate.
- Make the Sauce: In the same skillet, add the dry white wine and minced garlic over medium heat. Let it reduce for 3 to 4 minutes until the liquid is reduced by half.
- Add Broth and Seasonings: Pour in the chicken broth, then add Italian seasoning and mustard powder. Bring to a gentle boil and simmer for 6 to 7 minutes until the sauce thickens and flavors concentrate. Reduce heat to low.
- Incorporate Cream and Cheese: Stir in the heavy cream, followed by the freshly grated Parmesan cheese, stirring until the cheese is fully melted and incorporated, ensuring the sauce remains smooth.
- Combine Shrimp and Finish Sauce: Return the cooked shrimp to the skillet and heat through for 30 seconds. Add cold butter, tilting the pan to swirl the butter and melt it evenly throughout the sauce. Remove from heat.
- Add Lemon and Garnish: Stir in fresh lemon juice off the heat to prevent curdling. Garnish with freshly chopped parsley before serving.
Notes
- To serve with pasta: Cook up to ½ lb. pasta until al dente. Reserve ½ cup pasta cooking water and drain the rest. Toss the pasta with the shrimp and sauce, adding reserved pasta water as needed to loosen the sauce.
- Use large shrimp labeled 26/30 per pound for best results; fresh or frozen shrimp both work well.
- Grate Parmesan cheese fresh from a wedge instead of packaged grated cheese for better melting and flavor.
- Ensure the sauce is not too hot when adding cheese to avoid a grainy texture, and add lemon juice off heat to prevent curdling.
- Use dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio. Substitute chicken broth if avoiding alcohol.
- This dish pairs excellently with rice, linguine, crusty bread, mashed or roasted potatoes, roasted vegetables, buttered noodles, or creamy herb pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the cream-based sauce is not ideal for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 220 mg
