Ingredients
Equipment
Method
- Begin by ensuring your shrimp are properly peeled and deveined. If using frozen shrimp, thaw them completely. Pat the shrimp dry thoroughly with paper towels. This is a crucial step to ensure they sear nicely and don't steam in the pan, resulting in a better texture and flavor. Season the dried shrimp generously with salt and freshly ground black pepper on both sides.Salt and freshly ground black pepper
- Place a large skillet or fry pan over medium-high heat. Add the 4 tablespoons of unsalted butter and allow it to melt completely. Once the butter is hot and begins to bubble, add the minced garlic. Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as this can lead to a bitter taste. If you like a little heat, add the red pepper flakes at this stage and stir for another 15 seconds.4 tablespoons unsalted butter, 6 cloves garlic, minced, 1/2 teaspoon red pepper flakes
- Pour the 1/2 cup of dry white wine (or chicken broth if preferred) into the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits from the garlic. Let the wine simmer and reduce by about half, which should take approximately 2-3 minutes. This step adds a wonderful depth of flavor to the sauce.1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio, or chicken broth)
- Reduce the heat to medium-low. Pour in the 1 cup of heavy cream. Stir well to combine with the wine reduction. Allow the sauce to gently simmer and thicken slightly, about 2-3 minutes. Add the 1/4 cup of grated Parmesan cheese to the skillet and stir until it has melted and the sauce is smooth and creamy. Continue to stir occasionally.1 cup heavy cream, 1/4 cup grated Parmesan cheese
- Add the seasoned shrimp to the creamy sauce. Ensure the shrimp are in a single layer as much as possible for even cooking. Let the shrimp cook in the sauce for 2-4 minutes, or until they are pink, opaque, and cooked through. The cooking time will depend on the size of your shrimp. Avoid overcooking, as shrimp can become tough if left in the heat for too long.large shrimp, peeled and deveined (fresh or frozen and thawed)
- Once the shrimp are cooked, stir in the 2 tablespoons of chopped fresh parsley and the 1 tablespoon of fresh lemon juice. The lemon juice will brighten the flavors and cut through the richness of the cream. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the One Pan Creamy Garlic Butter Shrimp immediately, directly from the pan. It’s delicious served over pasta, rice, or with crusty bread for dipping into the addictive sauce. Garnish with extra fresh parsley for a beautiful presentation.2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice, Salt and freshly ground black pepper, Cooked pasta, rice, or crusty bread, for serving
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat.
