Creamy Garlic Shrimp (Print Version)
# Ingredients:
→ For the main dish
01 -
1 pound fresh large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
2 tablespoons unsalted butter
04 -
4 cloves garlic, minced
05 -
1/2 teaspoon red pepper flakes (skip if you don't like heat)
06 -
1/2 cup heavy cream
07 -
1/4 cup freshly grated Parmesan cheese
08 -
1/2 cup chicken broth (or white wine for extra flavor)
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon Italian seasoning
11 -
Salt and freshly ground black pepper, to taste
12 -
2 tablespoons fresh parsley, chopped (for garnish)
# Instructions:
01 -
Warm up the olive oil in a large skillet over medium-high heat. Toss in the shrimp, sprinkle with a pinch of salt and pepper, and cook until they turn pink and slightly curled - about 1-2 minutes per side. Don't overcook! Set them aside when done.
02 -
Using the same pan (don't clean it!), melt the butter over medium heat. Add the minced garlic and red pepper flakes, and let them dance around for about 30 seconds until you can really smell that gorgeous garlic aroma.
03 -
Pour in your chicken broth (or wine if you're feeling fancy), and use a wooden spoon to scrape up all those tasty browned bits from the bottom of the pan. Now add the heavy cream, Parmesan, lemon juice, and Italian seasoning. Let it bubble gently for 2-3 minutes until it starts to thicken up a bit.
04 -
Return those beautiful shrimp to the skillet and gently toss them in the creamy sauce. Let everything mingle and warm through for another minute or two. Finish with a generous sprinkle of fresh parsley, and serve right away while it's hot and irresistible.
# Notes:
01 -
This dish pairs beautifully with pasta, fluffy rice, or some crusty bread for soaking up that incredible sauce.
02 -
Store any leftovers in an airtight container in the fridge for up to 2 days, though it's best enjoyed fresh.
03 -
For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich.