Description

Succulent shrimp are bathed in a rich, garlicky cream sauce in this quick and decadent recipe that’s perfect for a weeknight indulgence or an elegant dinner.

Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Lemon wedges, for serving

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Instructions

Rinse and pat shrimp dry. Season with salt and pepper.
Heat butter and olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook about 1 minute per side until pink and slightly golden. Remove shrimp to a plate.
In the same pan, add garlic and sauté for 30 seconds. Pour in heavy cream, scraping the pan. Reduce heat and simmer until slightly thickened.
Stir in Parmesan until melted and creamy. Season with salt and pepper.
Return shrimp and any juices to the pan. Stir to coat and simmer for 1–2 minutes until heated through.
Garnish with parsley and a squeeze of lemon before serving.

Notes

Serve over pasta, rice, polenta, or with crusty bread to soak up the sauce.
Add red pepper flakes for heat or baby spinach for extra greens.
Store leftovers in the fridge for up to 2 days; reheat gently on the stovetop with a splash of cream.