Creamy garlic shrimp with parmesan | food millions

April 14, 2022
Creamy garlic shrimp with parmesan 2-0١

Creamy garlic shrimp with parmesan

creamy garlic shrimp with parmesan is a very simple shrimp recipe. In less than 10 minutes, you may have a rustic and buttery sauce on your plate!

This easy-to-make Creamy Garlic Shrimp is a hit with everyone. Make a great dinner out of things you most likely already have in your refrigerator, and serve it with low-carb or carb-heavy sides for a delicious meal! This delectable creamy shrimp pairs well with just about anything.

CARBS

Limited carbs

Creamy garlic shrimp with parmesan

The Best Way To Serve Creamy garlic shrimp with parmesan

Serve with a green salad on the side or over rice, pasta, or mashed potatoes. Too works well as a baked potato topping. The cream sauce is a thickened heavy cream sauce with cornstarch. It’s incredibly filling and delectable.

What kind of wine would go well with this?

To go with this, I chose white wine. A mild Chardonnay or Pinot Gris goes excellent with this dish. Choose a Riesling or a Sparkling Moscato for a sweeter wine.

Garlic Shrimp in Creamy Parmesan Sauce Recipe Tips:

Creamy garlic shrimp with parmesan | food millions

INGREDIENTS

  1. 1 tablespoon olive oil
  2. 1 pound (500 grams) shrimp, tails on or off
  3. Salt and pepper, to taste
  4. 2 tablespoons unsalted butter
  5. 6 cloves garlic minced
  6. 1/2 cup dry white wine* or chicken broth
  7. 1 1/2 cups reduced-fat cream
  8. 1/2 cup fresh grated Parmesan cheese
  9. 2 tablespoons fresh chopped parsley
Creamy garlic shrimp with parmesan

INSTRUCTIONS

  • In a large skillet, heat the oil over medium-high heat. Season shrimp with salt and pepper and sauté for 1-2 minutes on each side, or until pink and cooked through. Place in a bowl and put aside.
  • In the same skillet, melt the butter. Garlic should be sautéed until aromatic (about 30 seconds). Pour in the white wine or broth and reduce by half, scraping any browned bits from the bottom of the pan.
  • Reduce the heat to low-medium, add the cream, and bring to a slow simmer, stirring occasionally—season to taste with salt and pepper.
  • Allow the sauce to gently simmer for another minute or so until the parmesan cheese has melted and the sauce has thickened.
  • Return the shrimp to the pan and garnish with parsley. Taste the sauce and, if necessary, adjust the salt and pepper.
  • Serve with spaghetti, rice, or steamed vegetables as a side dish.
  • NOTES Choose a dry white wine of good quality, such as pinot grigio or chardonnay.
  • White wine can be used in place of chicken broth or left out entirely. The sauce’s flavor will be changed.
  • For this recipe, I use reduced-fat cream (or light cream). If you choose to use half and half instead, make sure not to bring the sauce to a boil or it may curdle. As a low-calorie alternative, evaporated milk can be used.
  • It is also possible to use heavy or thickened cream, which does not require thickening with cornstarch. Reduce the cream to low heat and keep it there until it has thickened to your preference
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Creamy garlic shrimp with parmesan 2-0١

Creamy garlic shrimp with parmesan

creamy garlic shrimp with parmesan is a very simple shrimp recipe. In less than 10 minutes, you may have a rustic and buttery sauce on your plate!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 488 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound 500 grams shrimp tails on or off
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 6 cloves garlic minced
  • ½ cup dry white wine* or chicken broth
  • 1 ½ cups reduced-fat cream
  • ½ cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley

Instructions
 

  • In a large skillet, heat the oil over medium-high heat. Season shrimp with salt and pepper and sauté for 1-2 minutes on each side, or until pink and cooked through. Place in a bowl and put aside.
  • In the same skillet, melt the butter. Garlic should be sautéed until aromatic (about 30 seconds). Pour in the white wine or broth and reduce by half, scraping any browned bits from the bottom of the pan.
  • Reduce the heat to low-medium, add the cream, and bring to a slow simmer, stirring occasionally—season to taste with salt and pepper.
  • Allow the sauce to gently simmer for another minute or so until the parmesan cheese has melted and the sauce has thickened.
  • Return the shrimp to the pan and garnish with parsley. Taste the sauce and, if necessary, adjust the salt and pepper.
  • Serve with spaghetti, rice, or steamed vegetables as a side dish.
  • NOTES Choose a dry white wine of good quality, such as pinot grigio or chardonnay.
  • White wine can be used in place of chicken broth or left out entirely. The sauce's flavor will be changed.
  • For this recipe, I use reduced-fat cream (or light cream). If you choose to use half and half instead, make sure not to bring the sauce to a boil or it may curdle. As a low-calorie alternative, evaporated milk can be used.
  • It is also possible to use heavy or thickened cream, which does not require thickening with cornstarch. Reduce the cream to low heat and keep it there until it has thickened to your preference

Video

Notes

  •  If you don't live near the shore, raw frozen shrimp is the best option. Thaw them in a colander by running them under cold water. They defrost in a matter of minutes.
  • Cook the shrimp quickly, and if they are overcooked, they will become rubbery. They're finished when they're entirely pink/white.
  • Don't squander the bacon grease. It does a lot of things with flavor. Use it to sauté mushrooms, zucchini, or onions when cooking green beans. I keep bacon fat at room temperature, I like to store it in the refrigerator, where it will last for months.
  • I recommend the freshly grated Parmesan cheese.
Keyword Creamy garlic shrimp with parmesan, garlic shrimps

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