Creamy Garlic Shrimp
Succulent shrimp in a silky garlic cream sauce over warm mashed potatoes make for a delightful comfort food dish that's quick and easy.
Ingredients
Shrimp and Sauce Ingredients
- 1 pound shrimp, peeled and deveined (large or jumbo; tails on or off) Thaw completely if frozen and pat dry for a good sear.
- 4 cloves garlic, minced Fresh is best.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 2 tablespoons butter Adds flavor to the sauce.
- 1 tablespoon olive oil Raises the smoke point for searing.
- to taste Salt and black pepper
- 2 tablespoons chopped fresh parsley For brightness.
Mashed Potatoes
- 4 cups mashed potatoes (prepared; homemade or store-bought) Keep warm for serving.
Instructions
Preparation
- Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
Cooking Shrimp
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add shrimp in a single layer.
- Cook about 2–3 minutes per side until shrimp are pink and just cooked through. Avoid overcooking — shrimp should be opaque and firm but not rubbery.
- Remove shrimp to a plate and tent loosely with foil to keep warm.
Building the Sauce
- Reduce heat to medium-low and add the butter to the same skillet. When melted, add minced garlic and sauté about 30 seconds until fragrant; don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Season with salt and pepper to taste and let the sauce reduce slightly for 1–2 minutes.
- Return shrimp to the skillet and warm through for about 1–2 minutes, turning them so they’re evenly coated in the sauce.
- Turn off the heat and stir in chopped parsley for freshness.
Assembly
- Spoon warm mashed potatoes onto plates, top with creamy garlic shrimp and extra sauce. Serve immediately.
Notes
Pat shrimp dry before cooking for a golden sear. Serve with roasted vegetables, crusty bread, or a crisp salad. Store leftovers separately in an airtight container.