Shrimp in Cream Sauce
This Shrimp in Cream Sauce recipe combines tender shrimp with a luscious, creamy sauce that’s easy to make and uses simple ingredients, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter Adds richness and a lovely, buttery flavor.
- 1 pound raw shrimp (peeled and deveined) The star ingredient; juicy and tender.
- 1/4 teaspoon sea salt Enhances all the flavors.
- 1/4 teaspoon black pepper Adds a hint of heat and depth.
- 2 cloves garlic (minced) Brings an aromatic punch that complements the shrimp.
- 6 tablespoons heavy cream Makes the sauce velvety and rich.
- pinch cayenne A dash of spice that elevates the dish.
- 3 tablespoons Parmesan cheese (grated) Melts into the sauce for a deliciously nutty flavor.
- 2 tablespoons parsley (chopped) Adds freshness and a pop of color.
Instructions
Preparation
- Gather your ingredients and utensils. You’ll need a skillet or frying pan and a spatula.
- Peel and devein the shrimp if not prepped. Rinse under cold water and pat dry with a paper towel.
- Minimize any distractions! Prep your workspace for a smooth cooking experience.
Cooking
- Heat the butter in the skillet over medium heat. Wait until it’s melted and bubbly.
- Add the shrimp to the pan. Sprinkle half the salt and pepper over them. Cook for about 2-3 minutes until the shrimp turn pink.
- Add minced garlic and cook for another minute, letting the aroma fill your kitchen.
- Pour in the heavy cream. Stir gently and let it simmer for 3-4 minutes until slightly thickened.
- Mix in the cayenne and Parmesan cheese. Stir until the cheese melts into the creamy sauce.
- Taste and adjust seasoning if necessary. You might want a little more salt or pepper!
Serving
- Remove the pan from heat and stir in the chopped parsley.
- Serve the shrimp in cream sauce over pasta, rice, or your preferred side.
- Garnish with extra parsley for a fresh touch and enjoy your delicious creation!
Notes
Use crab or chicken instead of shrimp for a different protein twist. Best served fresh, but can be made ahead and stored.