Creamy Garlic Shrimp
Welcome to your new favorite, gourmet-style 30 minute meal. This Creamy Garlic Shrimp has a perfect blend of white wine, savory broth, fresh garlic, cream, Parmesan cheese, lemon juice, and fresh parsley! This recipe also uses a finishing technique called “monter au beurre”, where you add cold butter at the end for a smooth, velvety finish to this incredible sauce. Be sure to check out my pro tips so that you end up with juicy, perfectly cooked shrimp.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside. Add wine and garlic, reduce by half, about 3-4 minutes. Add the chicken broth and seasonings. Bring to a gentle boil and let it reduce and concentrate for 6-7 minutes. Stir in the heavy cream over low heat, then stir in the Parmesan cheese.
Add the shrimp back to the skillet, then add lemon juice and swirl in cold butter until melted. Garnish with parsley and serve!
Tips for Cooking with Shrimp
The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. Salting Shrimp: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking. Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly. Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
Why Does Garlic Turn Blue
Garlic that isn’t super fresh can turn blue when combined with acidic ingredients such as white wine or lemon juice. Try to use fresh garlic cloves to avoid this issue. The good news is that it’s still safe to eat if the color does change.
Storage
This cream-based sauce is best when served fresh, and isn’t ideal for freezing. If you do have leftovers, store in an airtight container and refrigerate for up to 3 days.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Garlic Twister– Fresh garlic is best in this recipe, (vs. jarred minced garlic). Kitchen Tongs– Easy way to handle the shrimp in the skillet. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
