Description
This creamy garlic shrimp recipe features succulent shrimp cooked in a rich sauce of garlic, stock, heavy cream, and parmesan cheese, garnished with fresh parsley. Perfect served over rice, mashed potatoes, or polenta for an easy yet elegant meal in just 15 minutes.
Ingredients
Scale
Shrimp
- 2 tablespoons unsalted butter (26 g)
- 1 pound raw shrimp, peeled and deveined (450 g)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Sauce
- 2 cloves garlic, minced
- 3/4 cup vegetable or chicken stock (180 ml)
- 1 cup heavy cream (240 ml)
- 1/2 cup grated parmesan cheese (43 g)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cook the Shrimp: In a skillet, melt the butter over medium heat. Add the raw shrimp, season with salt and ground black pepper, and cook until they turn opaque and pink, about 3 to 4 minutes. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the vegetable or chicken stock and bring to a simmer. Let it reduce slightly for about 3 to 4 minutes. Then add the heavy cream and continue simmering, stirring frequently, until the sauce begins to thicken, about 3 to 5 minutes. Stir in the grated parmesan cheese until melted and well combined.
- Combine: Return the cooked shrimp to the skillet and toss to coat them evenly with the creamy garlic sauce. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and sprinkle with chopped fresh parsley.
- Serve: Serve the creamy garlic shrimp immediately over your choice of rice, mashed potatoes, or polenta for a satisfying meal.
Notes
- Jumbo shrimp is recommended for best texture, but any size shrimp will work well.
- For extra depth of flavor, consider adding a splash of white wine along with the stock when making the sauce.
- Prepare side dishes ahead of time to serve with the shrimp while hot.
- Always grate parmesan fresh for the richest flavor and best melting.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- When reheating, do so gently in a saucepan to avoid overcooking the shrimp, adding a little water or stock if the sauce is too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 2 g
- Sodium: 830 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 320 mg
