Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
- 1 teaspoon paprika (optional for color)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta of your choice
Instructions
- Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add the shrimp, season with salt, pepper, and paprika if using. Cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Pour in the heavy cream, stirring to combine, and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Season with salt and pepper.
- Add the cooked shrimp back into the sauce, stirring to coat.
- Mix in cooked pasta and heat through for 1-2 minutes. Garnish with chopped parsley and optional lemon squeeze.
Notes
- Leftover creamy garlic shrimp can be stored in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over low heat or microwave, adding a splash of cream or broth if needed.
- Do not freeze as the sauce texture may change.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (with gluten-free pasta)
Nutrition
- Serving Size: 1 plate
- Calories: 360 kcal Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 210 mg