Marry Me Shrimps
A fast, creamy, and garlicky shrimp dish in a Parmesan-cream sauce, perfect for weeknights and special occasions.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined Tail-on or tail-off; if frozen, thaw completely and pat dry.
- 1 tbsp olive oil For sautéing the garlic.
- 4 cloves garlic, minced Adds rich flavor to the dish.
- 1/2 cup heavy cream For the creamy sauce.
- 1/2 cup chicken broth Use low-sodium for better control of salt.
- 1/2 cup grated Parmesan cheese Freshly grated melts best.
- 1 tsp red pepper flakes Adjust to taste for heat.
- to taste Salt For seasoning.
- to taste Freshly ground black pepper For seasoning.
- for garnish Fresh parsley, chopped Adds a fresh finish.
Instructions
Preparation
- Warm 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers (about 1–2 minutes).
- Add 4 minced garlic cloves and cook for about 1 minute, stirring constantly, until fragrant and just turning golden.
Cooking the Shrimp
- Add 1 lb of peeled and deveined large shrimp in a single layer. Cook for 2–3 minutes until pink and opaque at the edges.
- Flip the shrimp and cook for an additional 1–2 minutes until they are opaque and firm.
Building the Sauce
- Pour in 1/2 cup of chicken broth and 1/2 cup of heavy cream. Stir to combine and scrape up any brown bits from the pan.
- Reduce the heat to low, add 1/2 cup of grated Parmesan and 1 teaspoon of red pepper flakes. Stir continuously until the cheese melts and the sauce thickens slightly (about 3–4 minutes).
- Taste and season with salt and pepper.
Serving
- Remove from heat, sprinkle chopped fresh parsley over the shrimp, and serve immediately over pasta, rice, or roasted vegetables.
Notes
For dairy-free version, swap heavy cream with canned coconut milk and use a dairy-free cheese. For vegetarians, replace shrimp with king oyster mushrooms or halloumi.