Creamy Garlic Shrimp (Ready-to-Print Version)
Tender shrimp coated in a silky garlic cream sauce with white wine and Parmesan.
# What You’ll Need:
→ Shrimp
01 -
1 lb fresh shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
½ teaspoon paprika
→ Creamy Garlic Sauce
07 -
3 tablespoons unsalted butter
08 -
4 cloves fresh garlic, minced
09 -
1 cup heavy whipping cream
10 -
½ cup white wine
11 -
½ cup grated Parmesan cheese
12 -
½ teaspoon salt
13 -
¼ teaspoon black pepper
14 -
½ teaspoon Italian seasoning
# Step-by-Step Guide:
01 -
Pat shrimp dry with paper towels to ensure searing rather than steaming. Toss with olive oil, melted butter, salt, black pepper, and paprika.
02 -
Heat a large skillet over medium-high heat until hot. Arrange seasoned shrimp in a single layer and sear for 1 to 2 minutes per side until just opaque. Transfer shrimp to a bowl and keep the skillet on heat.
03 -
Add white wine to the skillet and scrape up browned bits with a wooden spoon. Reduce liquid by half until syrupy and alcohol smell dissipates.
04 -
Lower heat to medium and add butter and minced garlic. Cook for 30 to 45 seconds until fragrant without browning. Stir in heavy cream and simmer gently for 3 to 4 minutes until slightly thickened.
05 -
Whisk in grated Parmesan, salt, black pepper, and Italian seasoning off a hard boil to melt cheese smoothly. Adjust seasoning as needed.
06 -
Return shrimp and juices to the skillet and simmer for 1 minute to heat through and complete cooking. Serve immediately while sauce remains silky. Optional garnishes include lemon wedges or chopped parsley.
# Handy Tips:
01 -
Dry shrimp thoroughly for optimal searing and avoid crowding the pan to achieve a deep color.
02 -
Reduce white wine fully to eliminate raw alcohol flavor and enhance sauce richness.
03 -
Add Parmesan cheese off the boil to prevent graininess and ensure smooth melting.
04 -
Remove shrimp once they curl into loose C shapes and become opaque to prevent rubberiness.
05 -
A 12-inch stainless steel or cast iron skillet provides sufficient surface area for proper searing and reduction.
06 -
Save shrimp shells for stock by freezing and simmering with onion ends and vegetable scraps.