Creamy Garlic Butter Shrimp Ultimate
This Creamy Garlic Butter Shrimp recipe delivers succulent shrimp in a rich and velvety garlic butter sauce. It's a quick and easy dish that's guaranteed to satisfy, perfect for serving over rice, pasta, or with crusty bread for dipping.
Equipment
- Large skillet
- Mixing bowl
- Measuring spoons
- Measuring cups
- Whisk or spoon
- Paper towels
- Tongs or spatula
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- ¼ cup dry white wine
- ½ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes
- Salt to taste
- Pepper to taste
Instructions
- Pat the shrimp dry with paper towels.
- In a bowl, toss the shrimp with olive oil, salt, pepper, and paprika until evenly coated.
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it.
- If using, pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream and chicken broth. Bring to a simmer and let it thicken slightly, about 3-5 minutes.
- Stir in the chopped parsley, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
- Add the shrimp to the skillet with the sauce.
- Cook for 3-5 minutes, or until the shrimp are pink and opaque, flipping halfway through. Do not overcook.
- Serve immediately over rice, pasta, or with crusty bread. Garnish with extra parsley, if desired.
Notes
Don't overcrowd the pan; cook the shrimp in batches if needed. Fresh or frozen shrimp can be used, but thaw frozen shrimp completely and pat them dry before cooking. For a dairy-free version, substitute coconut cream for heavy cream. Add vegetables like bell peppers, zucchini, or spinach for extra nutrients. Store leftovers in an airtight container in the refrigerator for up to 3 days.