Description
Succulent shrimp in a creamy garlic sauce infused with Parmesan and herbs. This quick and easy dish is perfect served over pasta, rice, or with crusty bread to soak up the delicious sauce.
Ingredients
Units
Scale
Serves 4:
- For the shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- For the sauce:
- 1/2 cup (120 ml) chicken broth or white wine
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon ground paprika (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the shrimp:
- Heat olive oil and butter in a large skillet over medium heat.
- Add the shrimp in a single layer and season with salt, black pepper, and red pepper flakes (if using).
- Cook for 2-3 minutes on each side, until the shrimp are pink and opaque. Remove from the skillet and set aside.
- Make the garlic sauce:
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth or white wine and simmer for 2 minutes, scraping up any browned bits from the pan.
- Add the cream and Parmesan:
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and paprika (if using).
- Simmer the sauce for 3-5 minutes, or until it thickens slightly. Adjust seasoning with salt and pepper if needed.
- Combine shrimp and sauce:
- Return the cooked shrimp to the skillet and toss to coat them in the sauce. Simmer for 1-2 minutes to heat through.
- Serve and garnish:
- Garnish with chopped parsley and serve immediately over pasta, rice, or with crusty bread.
Notes
- Use fresh or frozen shrimp (thawed) for the best results. Pat them dry before cooking to ensure a nice sear.
- For extra flavor, add a squeeze of fresh lemon juice to the sauce before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.