Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Instructions
- Start by rinsing the shrimp under cold water and patting them dry with paper towels. Season with salt, pepper, and paprika.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, add 2 tablespoons of butter and minced garlic. Sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens slightly. Season with salt and pepper to taste.
- Add the cooked shrimp back into the skillet, stirring gently to coat in the sauce. Cook for another 2 minutes to meld flavors. Finish with a squeeze of lemon juice and garnish with chopped parsley.
Notes
- For a lighter version, substitute heavy cream with low-fat milk or cream alternative.
- Serve over pasta, rice, or with crusty bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Low Carb
Nutrition
- Serving Size: 1/4 recipe
- Calories: 340 Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg