Creamy Garlic Shrimp with Parmesan is a deliciously easy shrimp recipe! topped with a rustic and creamy sauce, ready in under 10 minutes!
Everyone is crazy about these simple yet amazingly creamy Garlic Shrimp. Turn ingredients you probably already have in your fridge into an amazing dinner and serve with low carb or high carb side dishes for an amazing meal! All tips and tricks included.
Shrimp Recipe
After posting this Surf & Yesterday you asked us to post this shrimp recipe separately for easy printing and saving. Well, here it is!
Based on our popular Creamy Garlic Scallops recipe, these delicious creamy shrimp go with almost anything.
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Creamy Garlic Shrimp – CARB
- We serve our favorite over cooked rice with onions and garlic for added flavor. mm-mm-mm.
- Pasta mixed with olive oil, salt and garlic. Plus, a little more parmesan never hurt anyone.
- Mashed potatoes
- Garlic bread soaked in a creamy sauce. Heaven.
– LOW CARBS
- Zucchini Noodles
- Cauliflower Rice
- Cauliflower Mashed
- Steamed Vegetables
- Simple Salad
With Which Wine?
That’s why I choose white wine. Light Chardonnay or Pinot Gris go well with this. For a sweeter wine, choose Riesling or Moscato Spumante. Tips
- You can use shrimp with or without tails. We left ours for visual impact as they photograph better.
- Try to find freshly caught wild shrimp. Frozen shrimp are good too, but fresh ones always taste better.
- If you don’t want to use semi-salted butter, use semi-salted butter and season the shrimp to taste.
- Feel free to use light cream (or light cream), half-and-half, or thick/condensed cream. You can also use evaporated milk as a low-calorie substitute.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound (500 grams) shrimp, with or without tails
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 6 cloves garlic, chopped
- 1/2 cup dry white wine* or Chicken Broth
- 1 1/2 cup heavy cream**
- 1/2 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley
INSTRUCTIONS FOR USE
- Heat the oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper and sear 1 to 2 minutes on each side until cooked through and pink. Pour into a bowl; put aside.
- Melt the butter in the same pan. Sauté the garlic until fragrant (about 30 seconds).Pour in white wine or broth; Reduce by half, scraping off pieces from the bottom of the pan.
- Reduce heat to low-medium, add cream and simmer, stirring occasionally. Season with salt and pepper.
- Add the Parmesan and let the sauce simmer for another minute, until the cheese melts and the sauce thickens.
- Put the prawns back into the pan and sprinkle with parsley.For the test sauce, taste and season with salt and pepper if needed.
- Serve with pasta, rice or steamed vegetables.
NOTES
*Use a good quality dry white wine such as Pinot Griot or Chardonnay.
white wine can also replace the chicken broth or be left out entirely. The taste of the sauce will have changed.
**In this recipe I use light cream (or light cream). Substitute half and half if desired, being careful not to bring the sauce to a boil or it will curdle. You can also use evaporated milk as a low-calorie substitute. You can also use heavy or thickened
cream that doesn’t need to be thickened with cornstarch. Reduce the cream over low heat until thickened to your liking.
