Description
This creamy garlic shrimp recipe is a quick and flavorful dish perfect for weeknight dinners. Tender shrimp are sautéed in butter with fresh garlic, then simmered in a rich, creamy sauce made with white wine, heavy cream, and Parmesan cheese. Served immediately, this dish offers a luscious balance of garlic and creaminess with a hint of wine, ideal when paired with crusty bread, pasta, or steamed vegetables.
Ingredients
Scale
Seafood and Dairy
- 3 tablespoons unsalted butter
- 1 pound medium shrimp (peeled and deveined)
- ¾ cup heavy whipping cream
- ¼ cup shredded Parmesan cheese
Liquids
- ½ cup dry white wine (or substitute with chicken stock/broth)
Flavorings
- 3 cloves garlic (finely chopped or minced)
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the skillet and melt butter: Heat a skillet over high heat and melt the unsalted butter until it starts to foam, creating the perfect base to cook the shrimp.
- Cook the shrimp and add garlic: Add the peeled and deveined shrimp to the skillet. Cook until the shrimp change color from translucent to white, then add the finely chopped garlic and stir for about 20 seconds. At this point, the shrimp should be white but may still be slightly raw inside.
- Add white wine and reduce: Pour in the dry white wine, which will steam and bubble rapidly. Let it cook for 30 seconds or until you can no longer smell the alcohol and about half of the liquid has evaporated, intensifying the flavor.
- Add cream and cheese, then simmer: Stir in the heavy cream and shredded Parmesan cheese. Season with salt and pepper to taste. Let the mixture simmer for 1 minute or until the sauce thickens slightly, becoming rich and creamy.
- Adjust seasoning and finish: Taste the sauce and adjust salt and pepper as needed to balance the flavors perfectly.
- Serve immediately with garnish: Plate the creamy garlic shrimp right away, optionally garnished with fresh chopped parsley and lemon wedges on the side to add brightness if desired.
Notes
- For a non-alcoholic version, substitute white wine with chicken stock or broth.
- Do not overcook the shrimp; they should be tender and juicy, not rubbery.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Fresh parsley and lemon wedges add a fresh contrast to the rich, creamy sauce.
