Garlic Parmesan Shrimp with Lemon and Fresh Parsley
By Jonah Pike
10 min
Prep
10 min
Cook
20 min
Total
4
Servings
Easy
Level
Garlic Parmesan shrimp is a simple meal to prepare. To make the dish, large shrimp are cooked in a skillet and topped with garlic Parmesan sauce and lemon and parsley. The four-serving recipe can be completed and served in 20 minutes.
I pat shrimp dry to remove excess moisture before cooking. I cook shrimp in a single layer for 1 to 2 minutes per side. Overcooked shrimp will have a tight O shape. Shrimp cook very fast.
After cooking the shrimp, I use the same pan to make the sauce and add the shrimp shells to the chicken broth. Lower the heat when you add cream and cheese to the sauce. Freshly grated blocks of Parmesan cheese are suggested for this recipe to prevent a grainy texture that pregrated Parmesan cheese can cause.
The garlic cooks for 30 seconds and cannot be left to cook unattended. As the shrimp cook in the cream sauce, I stir the sauce and keep it from boiling quickly. I take the pan off the heat after adding lemon juice and parsley, while the sauce still coats the shrimp.
Why we keep this one around
- It feeds four people in 20 minutes. Most of the cooking involves one large pan.
- The optional red pepper flakes can be left out or added according to adult taste preferences.
- Lemon is added at the end to add flavor to the butter and cream without interfering with other flavors in the sauce.
- Use it as a sauce for pasta, rice, or other dish options, such as zucchini noodles and bread, as side dishes.
- Large or jumbo shrimp offer other signs of freshness, including pink, curved shrimp that aren't stiff.
- Leftover shrimp and sauce can be reheated in a pan to eat with lunch the following day instead of making another meal.
Ingredients
- •1 lb large shrimp (peeled and deveined)
- •4 tbsp unsalted butter (divided)
- •6 cloves garlic (minced)
- •½ cup chicken broth
- •½ cup heavy cream
- •½ cup Parmesan cheese (freshly grated)
- •1 tsp salt (or to taste)
- •½ tsp black pepper
- •¼ tsp red pepper flakes (optional)
- •1 tbsp fresh lemon juice
- •2 tbsp fresh parsley (chopped)
Instructions
- 1
Pat the shrimp dry with paper towels and season with the salt and black pepper.
- 2
Melt 2 tbsp of the butter in a large skillet over medium-high heat.
- 3
Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just opaque. Remove the shrimp from the skillet and set aside.
- 4
Melt the remaining 2 tbsp butter in the same skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
- 5
Pour in the chicken broth, bring it to a simmer, and scrape the browned bits from the bottom of the pan.
- 6
Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese, whisking gently until the sauce is smooth and the cheese melts. Season with the red pepper flakes.
- 7
Return the shrimp to the skillet and stir to coat in the sauce. Cook for one minute, until heated through.
- 8
Remove the skillet from the heat and stir in the lemon juice and chopped parsley. Serve immediately.
FAQ
Nutrition (per serving)
Calories
450
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