Pin
When you want something a little special but don't want to fuss too much, this creamy garlic shrimp has your back. The shrimp get soaked in a rich garlicky parmesan sauce that feels fancy but is quick to whip up. Grab some pasta, rice, or even a hunk of bread to scoop up the last of the sauce.
The first try was a total accident—friends dropped by, so I threw this together with what I had. We ended up standing at the counter, finishing every bite straight from the skillet.
Tasty Ingredients
- Fresh parsley: chop up two tablespoons and sprinkle over the top to add color and freshness. Try for flat leaf if you can and wash it well first.
- Parmesan cheese: toss in about half a cup of the good stuff (finely shredded melts best). Classic Parmigiano Reggiano gives awesome flavor, but anything pre-shredded works in a pinch.
- Reduced fat cream: pour this in for the lushness. Light cream, half and half, or even evaporated milk can swap in—fresh is always best if you have it.
- Dry white wine or chicken broth: half a cup brings a tart, savory bite. Use your favorite white wine (think Pinot Grigio or Chardonnay) or broth for a different twist.
- Garlic: six cloves, piled on, minced for a punch of flavor. Freshly chopped beats the jar version any day.
- Unsalted butter: lets you dial in the saltiness and brings that rich feel to the sauce. Go for a super creamy butter if possible.
- Salt and black pepper: sprinkle these over the shrimp for layers of flavor. Choose flaky sea salt and grind that pepper fresh if you can.
- Olive oil: a little splash in the pan gets things sizzling for the shrimp and helps that nice sear.
- Shrimp: grab a pound of large shrimp (either fresh or thawed frozen). Make sure they’re peeled and deveined for easy cooking and that poppy shrimp flavor.
Effortless Instructions
- Finish up and plate it:
- Gently put the shrimp back in the pan. Give everything a good toss so the sauce covers every piece. Spoon the goodness over your shrimp, toss on that fresh parsley, and check if it needs a pinch more salt. Serve hot with your sides of choice.
- Get that cheese melted in:
- With the sauce bubbling, add in the parmesan. Keep stirring while it melts in and the sauce thickens up so it clings to the back of your spoon.
- Simmer your creamy sauce:
- Turn the heat down low. Pour in your cream, stir it through, and let things simmer gently—don’t let it boil. Stir now and then for a few minutes until it thickens up. Taste and add more salt or pepper if it needs it.
- Add wine or broth for extra kick:
- Pour in that white wine or broth. Crank up the heat a bit until you see some bubbles. Let it cook until the liquid cuts down by half, usually a couple of minutes, so the flavor gets nice and bold.
- Go in with butter and garlic next:
- Slide the heat down and add the butter. Stir till melted, then throw in your garlic. Let it gently sizzle for half a minute (it’ll smell amazing) and scrape up anything stuck to the pan.
- Get the shrimp ready and seared:
- Dab shrimp dry, season generously with salt and pepper. Heat olive oil in a skillet on medium-high, then lay the shrimp in flat. Cook for a minute or two per side—when they turn pink and opaque, move them to a bowl to keep them juicy.
Pin
Whenever I grate a wedge of fresh parmesan for this, the nutty smell makes my whole kitchen feel warm. My crew always rushes in when garlic hits the sizzling butter—reminds me of big family parties and laughter at crowded tables.
Leftovers and Storage
Once it cools down, pack any leftovers in a container that seals tight. Pop it in the fridge for up to two days. To reheat, use a pan on low—add a splash of cream or broth to loosen up the sauce if it’s gotten thick. Skip the microwave so your shrimp doesn’t get rubbery.
Switching Things Up
No white wine? Just use the same amount of chicken broth. For a dairy-free spin, coconut cream plus a small handful of nutritional yeast does the trick instead of parmesan. Fresh basil can sub for parsley if you want a new flavor vibe.
Serving Ideas
This shrimp dish is perfect piled on noodles—fettuccine and linguine are awesome. For a lighter meal, pour it over hot rice or drizzle it on top of steamed greens. I’ve even put it over roasted spaghetti squash for a hearty, veggie-loaded option.
Pin
Where It Comes From
This cozy shrimp in creamy garlic sauce pops up a lot in Italian American cooking, but you’ll find versions all over the Mediterranean. I love it because it feels a little fancy but has that homey, comforting edge.
FAQs About the Recipe
- → What can I swap in for white wine?
Go ahead and use chicken broth if you want to keep it alcohol-free or a bit milder. It’ll taste just as great, though slightly less tangy.
- → Which cream should I grab?
Try plain reduced fat cream if you're looking for lighter results. Half and half or evaporated milk are good too. For the richest, go with heavy cream.
- → How can I stop cream from splitting?
Stick to low or medium heat and don’t let it boil. Give the sauce a stir every so often so it stays nice and smooth.
- → Is it better to keep shrimp tails on?
Whatever you want! Tails make the dish look fancy and add extra flavor, but taking them off means less fuss when eating. Just pick what works for you.
- → What goes well with garlicky shrimp?
Pasta, rice, or even some veggies soak up that creamy sauce and make each bite extra tasty.