Teresa's Recipes
Creamy Garlic Shrimp Sauce
Indulge in the sumptuous flavors of our Creamy Garlic Shrimp Sauce, a rich and decadent sauce that marries the delicate sweetness of shrimp with the robust flavors of garlic and parmesan. This classic Italian-inspired sauce is perfect for serving over pasta or rice, turning your meal into an irresistible gourmet experience. Fear not, despite its luxurious taste, this sauce is surprisingly easy to make!
Ingredients
- 1/4 cup, finely chopped Fresh parsley
- to taste Salt and pepper
- 1 tablespoon Lemon juice
- 1 cup, grated Parmesan cheese
- 1 cup Heavy cream
- 3 cloves, minced Garlic
- 2 tablespoons Butter
- 1 pound, peeled and deveined Shrimp
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 500
- Fat: 35g
- Carbs: 10g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until it releases its fragrant aroma.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn a lovely pink color and are cooked through. Once done, remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream and bring it to a gentle simmer.
- Next, stir in the grated Parmesan cheese and lemon juice. Allow the sauce to cook for another 2-3 minutes until it thickens to a creamy consistency.
- Season the sauce with salt and pepper to taste. Feel free to adjust the seasonings according to your preference.
- Return the cooked shrimp to the skillet and toss them gently to fully coat in the creamy garlic sauce.
- Finish off by garnishing with freshly chopped parsley.
- Serve the Creamy Garlic Shrimp Sauce over your choice of pasta or rice and enjoy a meal fit for royalty.
Tips
- For an added touch of luxury, consider using jumbo shrimp.
- Feel free to add a splash of white wine to the sauce for an extra layer of flavor.
- For a healthier alternative, substitute heavy cream with half-and-half or whole milk.