Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon paprika (optional for garnish)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by rinsing the shrimp and patting them dry with paper towels. Season with salt, pepper, and paprika for extra flavor.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through.
- Reduce heat to low, pour in the heavy cream, and stir. Add grated Parmesan cheese and lemon juice, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
- Garnish with chopped parsley and additional Parmesan if desired. Serve immediately over pasta, rice, or with crusty bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of milk or broth to loosen the sauce for the best texture and flavor.
- For dairy-free, substitute coconut cream for heavy cream. For a lighter version, add Greek yogurt at the end of cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Seafood
- Diet: Gluten-Free, Dairy-Free Option, Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 195mg