Ingredients
Equipment
Method
- Ensure your shrimp are fully peeled and deveined. Pat them thoroughly dry with paper towels. This is a crucial step to ensure the shrimp sear nicely and don’t steam in the pan. Season the shrimp generously on both sides with salt and freshly ground black pepper.1 pound large shrimp, salt, freshly ground black pepper
- Heat the olive oil and 2 tablespoons of the butter in a large skillet or pan over medium-high heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes (if using). Cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned. Browning the garlic will make it bitter.2 tablespoons olive oil, 4 tablespoons unsalted butter, 5-6 cloves garlic, 1/4 teaspoon red pepper flakes
- Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery. Remove the shrimp from the skillet and set them aside on a plate.1 pound large shrimp
- Pour the white wine (or broth) into the hot skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take about 2-3 minutes. This step adds depth of flavor to the sauce.1/2 cup dry white wine
- Reduce the heat to medium-low. Stir in the remaining 2 tablespoons of butter and the heavy cream. Whisk gently until the butter has melted and the sauce is smooth and slightly thickened.4 tablespoons unsalted butter, 1 cup heavy cream
- Stir in the grated Parmesan cheese and fresh lemon juice. Continue to whisk until the cheese is melted and the sauce is smooth and velvety. Taste the sauce and season with additional salt and pepper if needed.1/4 cup grated Parmesan cheese, 2 tablespoons fresh lemon juice, salt, freshly ground black pepper
- Return the cooked shrimp to the skillet with the creamy sauce. Add the chopped fresh parsley. Stir gently to coat the shrimp evenly in the sauce. Cook for another 1-2 minutes, just until the shrimp are heated through and the sauce has thickened slightly.1 pound large shrimp, 2 tablespoons fresh parsley
- Immediately spoon the Creamy Garlic Shrimp over your desired base, such as pasta, rice, or crusty bread, and garnish with extra fresh parsley and a squeeze of lemon, if desired.2 tablespoons fresh parsley
Notes
The dish will stay fresh in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low to medium-low heat, or in the microwave on 50% power. For freezing, portion cooled shrimp and sauce into freezer-safe containers or bags; store for up to 1-2 months.
