Home All Recipes CREAMY GARLIC SHRIMP

CREAMY GARLIC SHRIMP

by Sheryl S

PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVES: 4 people

Delicious, easy, and ready in less than 10 minutes. This creamy garlic chicken, shrimp will surely impress everyone! It’s an incredible dinner served over rice, pasta, or steamed veggies.

INGREDIENTS

6 cloves garlic, minced

1 lb.(500 g) shrimp, tails on or off

1 tbsp olive oil

2 tbsp unsalted butter

1/2 c. dry white wine or chicken broth

1/2 c. fresh grated Parmesan cheese

1 1/2 c. reduced fat cream

2 tbsp fresh chopped parsley

Salt and pepper, to taste

HOW TO MAKE CREAMY GARLIC SHRIMP

Step 1: In a large skillet, heat the oil on medium-high heat. With salt and pepper, season the shrimp. Add them to the hot skillet and fry for about 1 to 2 minutes per side until pink and cooked through. To a bowl, transfer the shrimp and set aside.

Step 2: In the same skillet, melt the butter. Once melted, add the garlic and cook for about 30 seconds until aromatic. Then, add the white wine or broth. Let this cook until reduced to half, while scrapping any bits from the bottom of the pan.

Step 3: Adjust the heat to low-medium before adding in the cream. Bring everything to a gentle simmer, stirring often. To taste, season with salt and pepper.

Step 4: Sprinkle in the Parmesan cheese and let the sauce gently simmer for another minute or until the cheese has melted and the sauce has thickened.

Step 5: Return the shrimp to the pan and sprinkle with parsley. If needed, season with more salt and pepper.

Step 6: Remove from the heat and serve the creamy garlic shrimp right away over rice, pasta, or steamed veggies. Enjoy!

NOTES:

For this recipe, use good quality white wine like Chardonnay or Pinot Griot.

You can also use chicken broth instead of white wine.

In this recipe, I used reduced-fat cream (or light cream). You can use half-and-half instead if desired. For a low-calorie substitution, use evaporated milk.

If using heavy or thickened cream, cornstarch is not required (to thicken the sauce). Simply let the cream gently simmer until reduced to your liking.

NUTRITION FACTS:

Calories: 488 kcal | Carbohydrates: 4g | Protein: 30g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 234mg | Sodium: 110mg | Potassium: 223mg | Vitamin A: 1765IU | Vitamin C: 9.2mg | Calcium: 375mg | Iron: 2.8mg

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CREAMY GARLIC SHRIMP

Delicious, easy, and ready in less than 10 minutes. This creamy garlic chicken, shrimp will surely impress everyone! It's an incredible dinner served over rice, pasta, or steamed veggies.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 488 kcal

Ingredients
  

  • 6 cloves garlic minced
  • 1 lb. 500 g shrimp, tails on or off
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 c. dry white wine or chicken broth
  • 1/2 c. fresh grated Parmesan cheese
  • 1 1/2 c. reduced fat cream
  • 2 tbsp fresh chopped parsley
  • Salt and pepper to taste

Instructions
 

  • In a large skillet, heat the oil on medium-high heat. With salt and pepper, season the shrimp. Add them to the hot skillet and fry for about 1 to 2 minutes per side until pink and cooked through. To a bowl, transfer the shrimp and set aside.
  • In the same skillet, melt the butter. Once melted, add the garlic and cook for about 30 seconds until aromatic. Then, add the white wine or broth. Let this cook until reduced to half, while scrapping any bits from the bottom of the pan.
  • Adjust the heat to low-medium before adding in the cream. Bring everything to a gentle simmer, stirring often. To taste, season with salt and pepper.
  • Sprinkle in the Parmesan cheese and let the sauce gently simmer for another minute or until the cheese has melted and the sauce has thickened.
  • Return the shrimp to the pan and sprinkle with parsley. If needed, season with more salt and pepper.
  • Remove from the heat and serve the creamy garlic shrimp right away over rice, pasta, or steamed veggies. Enjoy!

Notes

For this recipe, use good quality white wine like Chardonnay or Pinot Griot.
You can also use chicken broth instead of white wine.
In this recipe, I used reduced-fat cream (or light cream). You can use half-and-half instead if desired. For a low-calorie substitution, use evaporated milk.
If using heavy or thickened cream, cornstarch is not required (to thicken the sauce). Simply let the cream gently simmer until reduced to your liking.

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