Creamy Garlic Shrimp With Parmesan
A delicious and creamy garlic shrimp dish enhanced with parmesan, perfect for pasta or rice.
Equipment
- large skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp tails on or off
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- ½ cup dry white wine or chicken broth
- 1 ½ cups reduced fat cream
- ½ cup parmesan cheese freshly grated
- 2 tablespoons parsley fresh, chopped
Instructions
- Heat oil in a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
- Serve over pasta, rice or steamed veg.
Notes
Use a good quality dry white wine such as a pinot griot or chardonnay. White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered. I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle.
Nutrition
Serving: 1servingCalories: 521kcalCarbohydrates: 6gProtein: 30gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 306mgSodium: 515mgPotassium: 452mgFiber: 0.2gSugar: 1gVitamin A: 1.35IUVitamin C: 5mgCalcium: 298mgIron: 1mg
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