Creamy Garlic Butter Shrimp
A delightful dish featuring shrimp in a rich, creamy garlic sauce.
Equipment
- Large Skillet A non-stick skillet works best for easy cleanup.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 2 pounds jumbo shrimp, peeled, deveined, tails removed
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 2 tablespoons white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 1.5 cups heavy cream
- 1 teaspoon Italian seasoning
- 0.5 cup white cheddar cheese, shredded (or grated Parmesan cheese)
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Heat vegetable oil in a large skillet over medium-high heat for about 2 minutes until the oil is sizzling. Add the shrimp and sear for 2-3 minutes on each side until they are pink and fully cooked. Season with salt and pepper, then set aside on a plate.
- In the same skillet, add butter and minced garlic. Sauté until fragrant, about a minute. Pour in the white wine and stir for another minute.
- Add the heavy cream, Italian seasoning, and white cheddar cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and continue stirring until the sauce thickens to your liking.
- Return the cooked shrimp to the skillet and toss to coat them in the creamy sauce.
- Garnish with fresh parsley and serve immediately with pasta, rice, or mashed potatoes.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp on the stove over medium-low heat for 5-10 minutes or in the microwave. If the sauce has thickened, add a little water to reach your desired consistency.