Description
This Creamy Garlic Shrimp recipe features large shrimp cooked in a luscious garlic-infused white wine and Parmesan cream sauce, finished with fresh lemon juice and parsley. Perfect for serving over pasta, rice, or with crusty bread, it’s an elegant yet easy dinner option made in just 30 minutes.
Ingredients
Scale
Shrimp
- 1 lb. large uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 cup heavy cream
- ¾ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold butter
- ¼ cup freshly chopped parsley
Instructions
- Prepare the Shrimp: Thaw shrimp fully and pat dry. Remove shells, tails, and veins if needed. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 1 minute 20 seconds per side until just cooked through, then transfer to a clean plate to rest.
- Make the Sauce: Using the same skillet, add white wine and minced garlic over medium heat. Let it gently bubble and reduce by half, about 3 to 4 minutes.
- Simmer Sauce Base: Add chicken broth, Italian seasoning, and mustard powder. Bring to a gentle boil and simmer for 6 to 7 minutes until sauce thickens and flavors concentrate. Reduce heat to low.
- Add Cream and Cheese: Stir in heavy cream, then gradually incorporate the freshly grated Parmesan cheese until melted and smooth. Ensure heat is low to avoid curdling.
- Combine Shrimp and Finish Sauce: Return shrimp to the skillet and heat through for 30 seconds. Add cold butter and tilt the pan to swirl it through the sauce until melted and glossy.
- Final Touches: Remove skillet from heat and stir in fresh lemon juice. Garnish with chopped parsley and serve immediately with your choice of sides.
Notes
- For pasta: Cook ½ lb. pasta until al dente. Reserve ½ cup pasta water before draining. Toss pasta with shrimp and sauce, adding reserved water to loosen sauce as needed.
- Use large shrimp sized 26/30 per pound for best results, fresh or thawed frozen shrimp both work well.
- Prefer freshly grated Parmesan from a wedge for better melting and flavor instead of pre-grated cheese.
- Keep sauce temperature low when adding cheese and lemon juice to prevent separation and curdling of cream.
- If avoiding alcohol, substitute white wine with chicken broth.
- This recipe pairs beautifully with linguine, rice, mashed or roasted potatoes, buttered noodles, crusty bread, or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; sauce is best fresh as freezing may affect texture.
