How To Make Creamy Garlic Shrimp?
This creamy garlic Shrimp is a juicy and plump combination, smothered in a creamy sauce. It tastes luxurious, indulgent, and completely heavenly, and it’s so quick and simple to prepare that you can get this Creamy Garlic Shrimp on the table in less than 15 minutes!
Shrimp is one of my favorite proteins because it’s so easy to prepare, and nowadays, supermarkets sell really good quality pre-peeled frozen shrimp. Although fresh seafood is often healthier, the versatility of pre-peeled frozen shrimp is difficult to beat on busy weeknights.
It’s also difficult to beat the combination of HEAVY CREAM, GARLIC, and SHRIMP as an all-around crowd-pleaser! That sauce, oh my goodness, that sauce. The brown bits from staring at the shrimp in the pan get added into the cream, creating the greatest stock base EVER!
INGREDIENTS NEEDED FOR THIS SHRIMP RECIPE:
1½ pounds.Of Large peeled and flowered shrimp, with tails.
1 Cup.Of white cooking wine.
1 Cup.Of Heavy whipping cream.
½ Cup.Of Grated parmesan cheese.
3 large spoons.Of Unsalted butter.
2 large spoons.Of olive oil.
3 small spoons.Of Minced garlic.
Sea salt and ground pepper, to season.
Initially, I heated the 2 spoons of olive oil in a frying pan on the stove over medium-high heat.
Once, the oil heated, I added the shrimp and seasoned it with sea salt and ground black pepper.
After that, I fried the shrimps for few minutes until it cooked through and their color changed to a golden brown.
Then I minimized the heat of the low-medium, I added the butter and melted it for 1 minute.
Once the butter melted, I added the minced garlic and the heavy cream to the skillet, and also the white wine of cooking, and I keep stirring and simmering until the liquid reduced by half.
At this point, I was finished my creamy garlic shrimp, and It was ready to serve!!!!
This Creamy Garlic Shrimp goes well with pasta or mashed potatoes. For serving, I like to sprinkle chopped scallions on top of the shrimp for a burst of freshness.
This is a simple recipe to follow. The one thing I do differently from most recipes is to add the garlic just after shrimp has been partially cooked. The reason for this is that if the garlic is added first, it will burn by the time it is cooked. It’s not pleasant to eat burnt bitter garlic bits, and it doesn’t look good in a creamy white sauce. So you get all the flavor and it doesn’t burn by adding it later.
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