Creamy Garlic Shrimp With Parmesan

Savor the rich flavors of this creamy garlic shrimp recipe, perfect for a quick and easy weeknight dinner. Made with succulent shrimp, garlic, and Parmesan cheese, this dish delivers restaurant-quality taste in just minutes. Serve it over pasta, rice, or with a side of steamed vegetables for a satisfying meal that’s sure to impress. Ideal for those looking for a delicious seafood option that’s both comforting and elegant.

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp, tails on or off
• ¼ teaspoon salt, to taste
• ¼ teaspoon black pepper, to taste
• 2 tablespoons unsalted butter
• 6 cloves garlic, minced
• ½ cup dry white wine or chicken broth
• 1½ cups reduced-fat cream
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook them in the skillet for 1-2 minutes on each side, until just cooked through and pink. Transfer the shrimp to a bowl and set aside.
2. In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine or chicken broth, scraping any browned bits off the bottom of the pan. Allow the liquid to reduce by half.
3. Lower the heat to medium-low and stir in the cream. Bring the sauce to a gentle simmer, stirring occasionally. Season with additional salt and pepper to taste.
4. Stir in the Parmesan cheese and continue to simmer the sauce until the cheese melts and the sauce thickens, about a minute.
5. Return the shrimp to the skillet and sprinkle with fresh parsley. Taste the sauce and adjust seasoning if necessary.
6. Serve the creamy garlic shrimp over pasta, rice, or steamed vegetables.

Notes

• For the best flavor, use a good quality dry white wine like Pinot Grigio or Chardonnay. You can also substitute with chicken broth, but the flavor will differ slightly.
• Reduced-fat cream is recommended for a lighter version of this dish. If preferred, you can use half and half, but avoid bringing the sauce to a boil to prevent curdling. Evaporated milk is another low-calorie option.
• For a richer sauce, use heavy cream, which will thicken as it simmers without needing cornstarch.