Description
This creamy garlic shrimp recipe features succulent shrimp cooked in a rich, buttery sauce infused with garlic, Parmesan cheese, and fresh parsley. Perfect for a quick yet indulgent meal, it pairs wonderfully with rice, mashed potatoes, or polenta for a satisfying dinner.
Ingredients
Units
Scale
For the Shrimp:
- 2 tablespoons (26 g) unsalted butter
- 1 pound (450 g) raw shrimp, deveined and peeled
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Sauce:
- 2 cloves garlic, minced
- 3/4 cup (180 ml) vegetable or chicken stock
- 1 cup (240 ml) heavy cream
- 1/2 cup (43 g) grated Parmesan cheese
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cook the Shrimp: In a skillet, melt the butter over medium heat. Add the shrimp, season with salt and black pepper, and cook until they turn opaque and are cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the vegetable or chicken stock, bring to a gentle simmer, and cook for 2-3 minutes to reduce slightly. Stir in the heavy cream and cook until the sauce thickens slightly, about 3-4 minutes. Add grated Parmesan cheese and stir until melted and smooth.
- Combine: Return the cooked shrimp to the skillet, tossing to coat in the sauce. Adjust the seasoning with additional salt and pepper if needed. Garnish with chopped parsley.
- Serve: Serve hot over rice, mashed potatoes, or polenta for a delicious, creamy dish.
Notes
- Jumbo shrimp are recommended for optimal texture, but smaller sizes work well too.
- For extra richness, substitute part of the stock with white wine.
- Ensure side dishes are ready when the shrimp is cooked for a complete meal.
- Grate Parmesan cheese fresh for the best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat, adding a splash of water or cream to loosen the sauce if needed.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 415 kcal
- Sugar: 2g
- Sodium: 830mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 320mg
