Description
This creamy lemon Parmesan shrimp recipe is a quick and flavorful dish perfect for a weeknight dinner. Juicy large shrimp are sautéed and then tossed in a luscious sauce made with garlic, heavy cream, Parmesan cheese, fresh lemon juice, and zest. Ready in just 20 minutes, it’s a deliciously tangy and rich meal that pairs well with pasta, rice, or crusty bread.
Ingredients
Scale
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Heat fats: Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and combined with the oil.
- Cook shrimp: Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Simmer broth: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 2-3 minutes to reduce slightly and concentrate the flavors.
- Add cream sauce: Stir in the heavy cream, grated Parmesan cheese, fresh lemon juice, and lemon zest. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly and becomes creamy.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet, tossing them gently to coat with the creamy sauce. Cook for an additional 1-2 minutes to reheat the shrimp thoroughly.
- Season and garnish: Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving to add a fresh touch and color.
Notes
- For extra flavor, add a pinch of red pepper flakes when sautéing the garlic.
- Serve over pasta, rice, or with crusty bread to soak up the sauce.
- Use fresh shrimp for best texture, but frozen shrimp can be used if thawed properly.
- Adjust the lemon juice quantity to your taste preference for tanginess.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, but the sauce will be less thick and rich.
