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Garlic Butter Shrimp with Creamy Parmesan Sauce

Plump shrimp coated in a rich Garlic Butter Shrimp with Creamy Parmesan Sauce, garnished with fresh parsley.
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Make this rich and flavorful garlic butter shrimp dish featuring a smooth, creamy Parmesan sauce. It cooks quickly on the stovetop.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Pat the shrimp dry and season lightly with salt and pepper.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
  3. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant; do not let the garlic burn.
  4. Pour in the white wine or broth and let it simmer, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half, about 2 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and bring to a gentle simmer. Cook for 3 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth. Stir in the lemon juice.
  7. Return the cooked shrimp to the skillet. Toss gently to coat the shrimp in the sauce.
  8. Stir in the chopped parsley. Serve immediately over pasta or with crusty bread.

Notes

  • Do not overcook the shrimp; they cook very fast. Remove them when they just turn pink.
  • For a thinner sauce, add a splash of milk or reserved pasta water at the end.
  • You can substitute linguine or fettuccine for serving.

Nutrition

Find it online: https://kitchnkudos.com/garlic-butter-shrimp-with-creamy-parmesan-sauce/