Creamy Garlic Shrimp

This dish is not just another shrimp recipe; it’s an ode to versatility, simplicity, and above all, taste.



1 1/2 cups Reduced Fat Cream
6 cloves Minced Garlic
1 tablespoon Olive Oil
1/2 cup Fresh Grated Parmesan Cheese
1 pound 500 grams Shrimp, tails optional
1/2 cup Dry White Wine or Chicken Broth
2 tablespoons Fresh Chopped Parsley
2 tablespoons Unsalted Butter
Salt and Pepper as required


Prepare the Shrimp: In a large skillet, heat the olive oil over a medium-high flame. Season the shrimp with salt and pepper and sear for 1 to 2 minutes on each side until they turn a luscious pink hue. Transfer these succulent morsels to a separate bowl for later use.
Craft the Aromatic Base: Utilizing the same skillet, melt your unsalted butter. Immerse yourself in the aromatic allure as you sauté the garlic until it becomes fragrant, which should take no more than 30 seconds.
Deglaze and Reduce: Infuse your skillet with the dry white wine or chicken broth, letting it reduce by half. Make sure to scrape up any delectable bits from the bottom of the skillet—this is where flavor complexity is born.
Creamy Transformation: Lower the heat to a gentle medium-low and pour in the reduced-fat cream. Allow this heavenly mixture to reach a gentle simmer, stirring occasionally. Season to your personal preference with salt and pepper.
Parmesan Perfection: Introduce the grated Parmesan into your creamy concoction. Allow the sauce to simmer gently for another minute, permitting the cheese to melt seamlessly and the sauce to reach your desired level of thickness.
Final Flourish: Reintroduce the shrimp to the skillet and garnish with freshly chopped parsley. Before serving, conduct a taste test and make any necessary adjustments to the seasoning.
Plate and Serve: This sumptuous Creamy Garlic Shrimp with Parmesan is best enjoyed over a bed of pasta, rice, or your favorite steamed vegetables.
For the wine, consider selecting a high-quality dry variant like Pinot Grigio or Chardonnay. However, you can also opt for chicken broth or even omit this ingredient altogether.
If you’re keen on using a cream alternative, half-and-half works well. Be cautious not to bring the sauce to a boil, or it might curdle. Evaporated milk offers a low-calorie option.
If you prefer a thicker consistency, heavy or thickened cream can be used without the need for cornstarch.