Creamy Garlic Shrimp
Creamy Garlic Shrimp is an easy and indulgent dish that combines warm garlic, lemon, and buttery flavors in a quick weeknight meal.
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined fresh or thawed, tails removed for easy eating
- 2 tablespoons butter adds richness and helps the garlic bloom
- 1 tablespoon olive oil prevents the butter from burning
- 5 cloves garlic, minced bright, aromatic garlic is the soul of this dish
- 1/2 cup dry white wine or low-sodium chicken broth deglazes the pan and lifts the fond
- 1 cup heavy cream creates the silky, indulgent sauce (substitute half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese adds salty, nutty depth (nutritional yeast works as a dairy-free substitute)
- 1 tablespoon lemon juice brightens and balances the cream
- 1/2 teaspoon red pepper flakes optional, for a gentle kick
- Salt and black pepper to taste
- Fresh parsley, chopped for color and a herbaceous finish
Instructions
Cooking
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When shimmering, add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just opaque. Remove shrimp to a plate.
- Reduce heat to medium. Add the remaining tablespoon of butter and the minced garlic. Sauté for about 30 seconds until fragrant—do not let it brown.
- Pour in the white wine or chicken broth and scrape up any browned bits from the pan. Let it reduce for 1–2 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and whisk until smooth and slightly thickened, about 2 minutes.
- Return the shrimp to the pan, toss to coat, and heat through for another minute. Stir in lemon juice and red pepper flakes if using. Taste and adjust seasoning.
- Sprinkle with chopped parsley and serve immediately.
Notes
For variations, try substituting shrimp with scallops or chicken, add spinach or sundried tomatoes, and adjust the spices for spicier versions. Store leftovers in an airtight container for up to 2 days.