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Irresistibly Creamy Garlic Shrimp for Busy Weeknights

15-minute Creamy Garlic Shrimp
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This silky, luxurious shrimp dish transforms humble seafood into restaurant-quality decadence in just 15 minutes.

Ingredients

  • 1 lb shrimp (peeled and deveined)
  • 3 tbsp unsalted butter
  • 4 cloves garlic (minced)
  • 1 cup heavy cream
  • 2 tbsp fresh parsley (chopped)
  • Juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Pat the shrimp dry with paper towels and season with a pinch of salt and pepper. This helps them sear properly rather than steam in the pan.
  2. Melt the butter in a large skillet over medium heat until it begins to foam. I find that letting the butter develop slight nuttiness adds another layer of flavor to the final dish.
  3. Add the minced garlic to the melted butter and sauté for 30-45 seconds until fragrant but not browned. Watch closely as garlic can burn quickly and turn bitter.
  4. Increase heat to medium-high and add the shrimp to the pan in a single layer. Cook for 1-2 minutes per side until they just turn pink and start to curl. They’ll finish cooking in the sauce, so don’t worry if they’re slightly underdone.
  5. Pour the heavy cream into the pan and bring to a gentle simmer. Allow the sauce to reduce and thicken slightly for about 2 minutes, stirring occasionally to prevent sticking.
  6. Squeeze in the fresh lemon juice and sprinkle in the chopped parsley. The sauce might look thin at first, but it will continue to thicken as it rests.
  7. Taste and adjust seasonings with additional salt and pepper as needed. The sauce should coat the back of a spoon when ready.
  8. Serve immediately while still hot, spooning plenty of the luxurious sauce over each portion of shrimp.

Notes

  • Perfect shrimp texture: Pat the shrimp completely dry before cooking – excess moisture prevents proper searing and creates a watery sauce instead of a rich, creamy one.
  • Mind your heat: When adding the heavy cream to the hot pan, reduce the heat to medium-low immediately to prevent the sauce from breaking or curdling.
  • Create depth of flavor: I like to let the butter brown slightly before adding garlic, developing nutty notes that complement the sweetness of both the shrimp and cream.
  • Sauce consistency matters: If your sauce is too thin, let it reduce for an extra minute; if too thick, add 1-2 tablespoons of water or stock instead of more cream which would make it overly rich.
  • Timing is everything: Add the lemon juice just before serving – not only does it balance the richness perfectly, but adding acidic ingredients too early can cause dairy-based sauces to separate.

Find it online: https://www.sweethomecook.com/15-minute-creamy-garlic-shrimp/