Lunch/ Creamy Garlic Shrimp

Creamy Garlic Shrimp

seafood · serves 4 · 20 min · EN

Shrimp in a buttery garlic and Parmesan cream sauce, ready in under 20 minutes.

ingredients

  • 1 tbsp olive oil
  • 1 lb (500 g) shrimp, tails on or off
  • Salt and pepper
  • 2 tbsp unsalted butter
  • 6 cloves garlic, minced
  • ½ cup dry white wine, or chicken broth
  • 1½ cups reduced fat cream
  • ½ cup fresh grated Parmesan
  • 2 tbsp fresh chopped parsley

method

  1. 1Heat the oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper and fry 1–2 minutes per side, until just cooked through and pink. Transfer to a bowl and set aside.
  2. 2Melt the butter in the same skillet. Sauté the garlic until fragrant, about 30 seconds.
  3. 3Pour in the wine and let it reduce by half, scraping the bits off the bottom of the pan.
  4. 4Reduce to low-medium heat, add the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper.
  5. 5Add the Parmesan and simmer another minute or so, until the cheese melts and the sauce thickens.
  6. 6Return the shrimp to the pan and sprinkle with parsley. Taste and adjust the seasoning.
  7. 7Serve over pasta, rice or steamed vegetables.

notes

  • Use a good dry white wine such as pinot grigio or chardonnay. Chicken broth works, or leave it out — the flavour changes but the dish still works.
  • Reduced fat cream keeps it lighter. Half and half works too, but don't let it boil or it may curdle. Evaporated milk is a low-calorie substitute.
  • Heavy cream needs no thickening at all — just simmer gently until it reaches the consistency you want.