Description
This Creamy Garlic Shrimp recipe features succulent large shrimp cooked in a rich and velvety sauce made with garlic, dry white wine, chicken broth, heavy cream, Parmesan cheese, and fresh lemon juice. It's an elegant and flavorful dish perfect for a quick dinner or special occasion, pairing beautifully with pasta, rice, or roasted vegetables.
Ingredients
Scale
Shrimp
- 1 lb. large uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio recommended)
- 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: Thaw the shrimp completely if frozen and pat dry. Remove shell, tail, and veins if not already done. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute 20 seconds on each side, using a timer to avoid overcooking. Remove shrimp from skillet and place on a clean plate; they will continue to cook slightly while resting.
- Make the Sauce - Step 1: Using the same skillet, add the dry white wine and minced garlic over medium heat. Bring to a gentle simmer and allow the liquid to reduce by half, about 4 minutes.
- Make the Sauce - Step 2: Add chicken broth, Italian seasoning, and mustard powder to the skillet. Bring to a gentle boil and simmer for 6 to 7 minutes until the sauce thickens slightly and flavors concentrate. Then reduce heat to low.
- Incorporate Dairy: Stir in the heavy cream followed by the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth. Keep heat low to avoid curdling.
- Finish the Dish: Return the shrimp to the skillet and heat through for 30 seconds. Add cold butter in small pieces, tilting the pan and swirling to melt the butter evenly into the sauce, creating a silky texture. Remove from heat and stir in fresh lemon juice. Garnish with freshly chopped parsley and serve immediately.
Notes
- To serve with pasta: Cook up to ½ lb. pasta until al dente, reserving ½ cup pasta water. Drain pasta and return to the pot. Pour the shrimp and sauce over pasta and toss with tongs, adding reserved pasta water as needed to loosen the sauce.
- Use large shrimp labeled 26/30 per pound for the best texture. Both fresh and frozen shrimp work well.
- Grate Parmesan cheese fresh from a wedge to ensure better melt and flavor versus pre-grated cheese.
- Ensure the sauce base is not too hot when adding the cheese to prevent separation and graininess.
- Add lemon juice off heat or on very low heat to avoid cream curdling from acidity.
- If you prefer not to use wine, substitute the dry white wine with an equal amount of chicken broth.
- This sauce is best served fresh and does not freeze well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving suggestions include pairing with linguine, rice, crusty bread, mashed or roasted potatoes, roasted vegetables, or buttered noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 210 mg
