Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 4 tablespoons of unsalted butter
- 6 cloves of garlic, minced
- 1 cup of heavy cream
- Salt and pepper to taste
- 2 tablespoons of fresh parsley, chopped
- Juice of 1 lemon
- Grated Parmesan cheese (optional)
Instructions
- Rinse the shrimp under cold water and pat them dry with a paper towel.
- In a large skillet, melt the butter over medium heat and add minced garlic, sauté for 1-2 minutes.
- Add the shrimp into the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.
- Reduce the heat to low, pour in the heavy cream, stir to combine, and simmer for 3-4 minutes until the sauce thickens slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For a spicier flavor, add red pepper flakes or cayenne pepper during the garlic sautéing step.
- This recipe can be made with frozen shrimp; just ensure they are fully thawed before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 160mg