PREP: 10 mins | COOK: 10 mins | TOTAL: 20 mins | SERVES: 4
Prep this in ten minutes, cook for twenty minutes, and you’ll have shrimp coated in a rustic and buttery sauce on your dinner table. A simple recipe to impress your family.
INGREDIENTS
1 tbsp olive oil
1 lb (500g) shrimp, tails on or off
Salt and pepper, to taste
2 tbsp unsalted butter
6 cloves garlic minced
1/2 c dry white wine or chicken broth
1 1/2 c reduced-fat cream
1/2 c fresh grated Parmesan cheese
2 tbsp fresh chopped parsley
HOW TO MAKE CREAMY GARLIC SHRIMP
Step 1: In a large skillet, heat oil over medium-high heat.
Step 2: Ready the shrimp, season them with salt and pepper.
Step 3: Once the oil is hot, add the shrimps to the skillet and cook both sides for about a minute or two until pink and just cooked through. When done, take the shrimps out of the skillet and onto a bowl. Set aside.
Step 4: In the same skillet, melt the butter. Once melted, add the garlic and saute for about 30 seconds or until aromatic. Deglaze the pan. Pour in the white wine or broth. Let the liquid reduce in half, scraping the bits off from the bottom of the pan.
Step 5: Adjust the heat to low-medium heat. Add the cream to the pan and bring to a simmer, occasionally stirring. Season according to taste.
Step 6: Stir in the parmesan cheese and let the sauce simmer gently for a few minutes until the cheese has melted, and the sauce thickened.
Step 7: Place the shrimp back to the pan and sprinkle with parsley. If needed, season with more salt and pepper.
Step 8: When done, serve over pasta, rice, or steamed vegetable. Enjoy!
NOTES:
I recommend using excellent quality of dry white wine for this recipe like a pinot griot or chardonnay. Or substitute with chicken broth but be mindful that the flavour will change.
For this recipe, I used reduced-fat cream or light cream but they can be replaced with half and half. Just be very careful not to bring the sauce to a boil or it will curdle. For low-calorie variety, use evaporated milk instead. Or use heavy or thickened cream and this does not ask for thickening with cornstarch. Let the cream reduce to a slow simmer until you reached your desired thickness.
NUTRITION FACTS:
Calories: 488kcal | 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
Ingredients
- 1 tbsp olive oil
- 1 lb (500g) shrimp, tails on or off
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 6 cloves garlic minced
- 1/2 c dry white wine or chicken broth
- 1 1/2 c reduced-fat cream
- 1/2 c fresh grated Parmesan cheese
- 2 tbsp fresh chopped parsley
Instructions
Step 1: In a large skillet, heat oil over medium-high heat.
Step 2: Ready the shrimp, season them with salt and pepper.
Step 3: Once the oil is hot, add the shrimps to the skillet and cook both sides for about a minute or two until pink and just cooked through. When done, take the shrimps out of the skillet and onto a bowl. Set aside.
Step 4: In the same skillet, melt the butter. Once melted, add the garlic and saute for about 30 seconds or until aromatic. Deglaze the pan. Pour in the white wine or broth. Let the liquid reduce in half, scraping the bits off from the bottom of the pan.
Step 5: Adjust the heat to low-medium heat. Add the cream to the pan and bring to a simmer, occasionally stirring. Season according to taste.
Step 6: Stir in the parmesan cheese and let the sauce simmer gently for a few minutes until the cheese has melted, and the sauce thickened.
Step 7: Place the shrimp back to the pan and sprinkle with parsley. If needed, season with more salt and pepper.
Step 8: When done, serve over pasta, rice, or steamed vegetable. Enjoy!
Notes
I recommend using excellent quality of dry white wine for this recipe like a pinot griot or chardonnay. Or substitute with chicken broth but be mindful that the flavour will change. For this recipe, I used reduced-fat cream or light cream but they can be replaced with half and half. Just be very careful not to bring the sauce to a boil or it will curdle. For low-calorie variety, use evaporated milk instead. Or use heavy or thickened cream and this does not ask for thickening with cornstarch. Let the cream reduce to a slow simmer until you reached your desired thickness.
