Can I Use Frozen Shrimp?

Yes! Just make sure to thaw them completely in the refrigerator overnight and pat them dry before cooking. Excess moisture can prevent proper searing.

What Can I Serve with Creamy Garlic Shrimp?

This dish pairs beautifully with fettuccine, linguine, orzo, rice, mashed potatoes, or even crusty bread for dipping. For a low-carb option, try it over zucchini noodles.

How Do I Store and Reheat Leftovers?

Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium-low heat for 5–10 minutes, adding a splash of water or cream to loosen the sauce if needed. You can also microwave it, though stovetop reheating gives the best texture.

Creamy Garlic Shrimp: Quick Delicious Meal

Name: Creamy Garlic Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 1 lb (450g) large shrimp, peeled and deveined (tails on or off); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4-5 cloves garlic, minced; ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) OR chicken broth; 1 cup heavy cream (heavy whipping cream); ½ cup grated Parmesan cheese; 2 cups fresh baby spinach (optional, for color and nutrition); 1 tablespoon fresh lemon juice; 1 tablespoon fresh parsley, chopped; Salt and freshly ground black pepper to taste

Ingredients

1 lb (450g) large shrimp, peeled and deveined (tails on or off)

2 tablespoons olive oil

2 tablespoons unsalted butter

4-5 cloves garlic, minced

½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) OR chicken broth

1 cup heavy cream (heavy whipping cream)

½ cup grated Parmesan cheese

2 cups fresh baby spinach (optional, for color and nutrition)

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, chopped

Salt and freshly ground black pepper to taste

Instructions

1. **Season Shrimp:** Pat the shrimp dry with paper towels. Season generously with salt and black pepper.

2. **Sear Shrimp:** Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. **Do not overcook.** Remove shrimp from the pan and set aside on a plate.

3. **Sauté Garlic:** Reduce heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant (be careful not to burn it).

4. **Deglaze:** Pour in the white wine (or broth). Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half.

5. **Make the Sauce:** Reduce heat to low. Pour in the heavy cream. Simmer gently for 2-3 minutes until slightly thickened.

6. **Add Cheese:** Stir in the grated Parmesan cheese until melted and smooth. (If using spinach, add it now and cook until wilted).

7. **Combine:** Return the cooked shrimp (and any juices from the plate) back to the pan. Stir to coat the shrimp in the sauce and warm them through (about 1 minute).

8. **Finish:** Stir in the lemon juice. Taste and adjust salt and pepper if needed.

9. **Serve:** Garnish with fresh chopped parsley and serve immediately over pasta, mashed potatoes, or zucchini noodles.

Notes

Don’t Overcook: Shrimp cook incredibly fast. As soon as they turn pink and curl into a ‘C’ shape, they are done. If they curl into a tight ‘O’, they are overcooked and rubbery.

Wine Substitute: If you don’t cook with alcohol, simply swap the wine for low-sodium chicken broth or vegetable broth.

Serving Suggestions: This is delicious served over angel hair pasta, rice, or with a slice of baguette. For a low-carb option, serve over zucchini noodles or steamed broccoli.

Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stovetop over low heat; high heat can cause the cream sauce to separate.

Author: Anna Lovae
Prep Time: 5
Cook Time: 10
Category: Dinner
Method: Stovetop
Cuisine: Italian-American
Diet: Gluten Free