Garlic Shrimp Parmesan (Printable Version)
Soft shrimp bathed in a cheesy garlic cream, brightened with white wine and a pop of parsley.
# What You'll Need:
01 -
2 tablespoons chopped fresh parsley
02 -
1/2 cup fresh grated Parmesan
03 -
1 tablespoon olive oil
04 -
6 minced garlic cloves
05 -
1 and 1/2 cups light cream
06 -
1/4 teaspoon pepper, more if needed
07 -
1/2 cup white wine (dry) or chicken broth
08 -
2 tablespoons unsalted butter
09 -
1/4 teaspoon salt, and a little extra as you like
10 -
1 pound shrimp, tails off or on
# Step-by-Step Guide:
01 -
Spoon everything over hot pasta, rice, or even steamed veggies. Eat right away for the best taste.
02 -
Slide the cooked shrimp back into the skillet. Mix them around till they're well coated in the sauce. Throw on that fresh parsley. Take a spoon and give it a taste—add some salt or pepper if it needs a boost.
03 -
Sprinkle in your grated Parmesan. Give it a gentle stir so it melts and the sauce gets thicker. Should only take a minute.
04 -
Turn the heat to low. Add in the light cream and stir it a bit as it comes to a soft simmer. Dash in a little more salt or pepper if you want.
05 -
Add the wine or broth now. Scrape any browned, tasty bits off the pan and let the liquid bubble down to about half.
06 -
Use the same pan and melt some butter in it. Throw in the chopped garlic and cook it for just about 30 seconds—till it smells awesome.
07 -
Get a big pan hot, then pour in olive oil. Toss shrimp with pepper and salt, then lay them in the pan. Sear them for about 1-2 minutes each side till they're pink. Move shrimp to a bowl for now.
# Additional Notes:
01 -
For a punch of taste, Pinot Grigio or Chardonnay work well, but chicken broth stands in just fine.
02 -
You can pick light cream or even half and half, but keep it from boiling so the sauce stays smooth. Try evaporated milk for fewer calories.
03 -
Heavy cream will thicken up easy—just let it simmer down slowly and don't boil it.