Description
Succulent shrimp simmered in a creamy garlic Parmesan sauce, perfect served over pasta with crusty bread. A quick and easy weeknight meal!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 6 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Cooked pasta (linguine, fettuccine, or your favorite), for serving
- Crusty bread, for serving (optional)
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels and season generously with salt and freshly ground black pepper.
- Cook the Shrimp: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if necessary). Cook for 2-3 minutes per side, until pink and opaque. Remove from skillet and set aside.
- Make the Sauce: Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for about 30 seconds, until fragrant (do not burn).
- Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, or until it has reduced slightly.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Add the red pepper flakes (if using). Season the sauce with salt and freshly ground black pepper to taste.
- Return the cooked shrimp to the skillet and toss to coat in the sauce.
- Stir in the chopped fresh parsley and lemon juice.
- Simmer for another minute or two, until the shrimp are heated through and the sauce has thickened slightly.
- Serve: Serve immediately over cooked pasta. Garnish with extra parsley and Parmesan cheese. Serve with crusty bread, if desired.
Notes
- Spice it up! Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
- Add vegetables! Sauté some sliced mushrooms, bell peppers, or spinach along with the garlic for added nutrients and flavor.
- Use different herbs! Try using fresh basil, oregano, or thyme instead of parsley.
- Make it dairy-free! Substitute the heavy cream with coconut cream or cashew cream for a dairy-free version.
- Add sun-dried tomatoes! Stir in some chopped sun-dried tomatoes for a burst of flavor.
- Use chicken broth! If you don’t have white wine, you can substitute it with chicken broth.
- Make it ahead! You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently before adding the shrimp.
- Don’t overcook the shrimp! Overcooked shrimp are rubbery and tough. Cook them just until they are pink and opaque.
- Use fresh garlic! Fresh garlic has a much better flavor than garlic powder.
- Adjust the seasoning! Taste as you go and adjust the seasoning to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes