Ingredients
Scale
- 1 pound fresh large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (skip if you don’t like heat)
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth (or white wine for extra flavor)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sear the Shrimp: Warm up the olive oil in a large skillet over medium-high heat. Toss in the shrimp, sprinkle with a pinch of salt and pepper, and cook until they turn pink and slightly curled – about 1-2 minutes per side. Be careful not to overcook them as they’ll become tough and rubbery. When done, they should be opaque with a slight C-shape. Remove them from the pan and set aside.
- Create the Aromatic Base: Using the same pan (don’t clean it!), melt the butter over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 30 seconds until the garlic becomes fragrant and slightly golden. This step builds the foundation of flavor for the sauce while utilizing all the delicious shrimp juices left in the pan.
- Develop the Sauce: Pour in your chicken broth (or wine if using), and use a wooden spoon to scrape up all those tasty browned bits from the bottom of the pan. These caramelized bits contain concentrated flavor that will enrich your sauce. Now add the heavy cream, Parmesan, lemon juice, and Italian seasoning. Let the mixture simmer gently for 2-3 minutes until it starts to thicken slightly and the cheese has fully melted and incorporated.
- Finish the Dish: Return the shrimp to the skillet and gently toss them in the creamy sauce. Allow everything to warm through for another minute or two, giving the shrimp time to absorb some of the sauce’s flavor. Finish with a generous sprinkle of fresh parsley for color and a bright, herbaceous note. Serve immediately while hot for the best taste and texture.
Notes
- For a lower-calorie version, you can substitute half-and-half for the heavy cream, though the sauce won’t be quite as rich.
- This dish pairs beautifully with pasta, rice, crusty bread, or even cauliflower rice for a low-carb option.
- Fresh shrimp works best, but frozen shrimp (properly thawed) can also work well.
- Pat your shrimp dry before cooking to get a better sear.
- If you have time, save the shrimp shells to make a quick seafood stock to use instead of chicken broth for even more flavor.
- Leftovers can be stored in the refrigerator for up to 2 days, though the sauce may separate slightly when reheated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 220mg