Description
Whip up this zesty Creamy Garlic Shrimp for a quick, comforting meal. My easy recipe brings rich flavors and warm memories to your kitchen.
Ingredients
Scale
- Main Players:
- 1.5 lbs large shrimp (raw, peeled, deveined, tails on or off)
- 4 tbsp unsalted butter, divided
- Flavor Foundation:
- 6 cloves garlic, freshly minced
- 1/2 tsp red pepper flakes (or more, if you dare!)
- Creamy Sauce Essentials:
- 1/2 cup low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Prep Your Shrimp: First things first, make sure your shrimp are thawed, peeled, and deveined. I always pat them super dry with paper towels; this helps them get a nice sear instead of steaming in the pan. I once skipped this step, and my shrimp ended up watery and sad – a total bummer! Don’t forget a little salt and pepper on them now, it makes a difference for flavor.
- Sauté the Shrimp: Heat a large skillet over medium-high heat with a tablespoon of butter. Once it’s shimmering, toss in your shrimp. Cook them for just 1-2 minutes per side until they turn pink and opaque. Don’t crowd the pan, or they won’t brown properly; you might need to do this in batches. I often get impatient here, but seriously, resist the urge to overcook them, or they’ll be tough, not tender at all.
- Build the Garlic Foundation: Remove the cooked shrimp from the pan and set them aside. Add the remaining butter to the skillet, letting it melt. Then, add that glorious minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Oh, the smell! This is where your kitchen starts to smell absolutely divine. Just be careful not to burn the garlic – a light golden color is what you’re after for the best flavor.
- Create the Creamy Sauce: Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan – that’s flavor gold! Then, stir in the heavy cream. Let it simmer gently for 3-5 minutes, allowing it to thicken slightly. You’ll see it start to cling to the back of your spoon, a beautiful sight! This forms the heart of the dish.
- Add Cheese and Shrimp: Reduce the heat to low. Stir in the freshly grated Parmesan cheese until it’s completely melted and smooth. Now, return the cooked shrimp to the pan, tossing them gently to coat in that luscious sauce. This step is quick; we just want to warm them through without overcooking them. It’s all about that perfect coating.
- Finish and Serve Your Dish: Remove the skillet from the heat. Squeeze in that fresh lemon juice and stir in the chopped fresh parsley. Give it a taste and adjust any seasonings if needed. I always add a little more black pepper. Serve your beautiful shrimp dish immediately. The sauce will be rich and glossy, and the shrimp tender and flavorful. Enjoy every bite!