Description
This Creamy Garlic Shrimp recipe features succulent large shrimp cooked in a rich and velvety garlic Parmesan cream sauce, accented with white wine, lemon juice, and fresh parsley. Perfectly balanced with Italian seasoning and mustard powder, this dish is simple to prepare and pairs wonderfully with pasta, rice, or crusty bread for an elegant yet quick meal.
Ingredients
Scale
Shrimp
- 1 lb large uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 cup heavy cream
- ¾ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold butter
- ¼ cup freshly chopped parsley
Instructions
- Prepare the Shrimp: Measure all ingredients before starting. Thaw the shrimp completely if frozen and pat dry. Remove shells, tails, and veins if necessary. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute and 20 seconds per side, using a timer to avoid overcooking. Tilt the pan and transfer shrimp to a clean plate; they will continue to cook slightly off heat.
- Make the Sauce: In the same skillet, add the white wine and minced garlic over medium heat. Bring to a gentle bubble and let reduce for 4 minutes until the liquid lowers by half.
- Add Broth and Seasonings: Add chicken broth, Italian seasoning, and mustard powder to the skillet. Bring to a gentle boil and simmer for 7 minutes to thicken and develop flavor. Then reduce heat to low.
- Incorporate Cream and Cheese: Stir in the heavy cream, then add Parmesan cheese gradually, stirring continuously until fully incorporated and smooth. Ensure the sauce base is not too hot to prevent separation.
- Return Shrimp to Sauce: Add the cooked shrimp back into the skillet and let them reheat in the sauce for 30 seconds. Add the cold butter and tilt the pan, swirling to melt and combine the butter evenly throughout the sauce.
- Finish and Garnish: Remove the skillet from heat. Stir in fresh lemon juice gently to avoid curdling the cream. Garnish with freshly chopped parsley and serve immediately.
Notes
- To serve with pasta: Cook up to ½ lb pasta until al dente. Reserve ½ cup of pasta water before draining. Toss pasta with shrimp and sauce, adding reserved pasta water as needed to enhance sauce consistency.
- Shrimp size used is large (26/30 per pound). Both fresh and frozen shrimp work well; just ensure they are properly thawed and dried.
- Use freshly grated Parmesan cheese from a wedge for best melt and flavor, avoiding pre-grated packaged cheese.
- Make sure the sauce is cooled slightly before adding cheese to avoid grainy separation.
- Add lemon juice off heat or on very low heat to prevent cream curdling from acidity.
- Recommended dry white wines: Sauvignon Blanc, Chardonnay, or Pinot Grigio. Substitute with additional chicken broth if wine is not used.
- This dish pairs excellently with rice, linguine, crusty bread, mashed or roasted potatoes, buttered noodles, or roasted vegetables.
- Store leftovers in an airtight container refrigerated for up to 3 days; not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 210 mg
