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Author:
Franco Salzillo
Shrimp? Yes, please. Few things on earth are as tasty as the crawling crustacean. An authentic indulgence, shrimp, is always delicious enough to brighten anyone’s day.
The best part? Shrimp is super versatile. Boiled, grilled, steamed or chopped and added to more complex recipes, there are tons of ways to cook shrimp, and it always delivers.
One of our favorite shrimp recipes is the creamy garlic shrimp, and it tastes as good as it sounds. Below, you’ll find a recipe for the creamiest shrimp inspired by a traditional Italian recipe.
A wonderful weeknight dinner, these are also perfect for date night and other memorable occasions where you need to impress someone.
We’re using a pound of shrimp for this dish, and they can be large or small; it doesn’t matter. However, what matters is that it’s fresh and not frozen — you just can’t beat fresh seafood.
We also need half a stick of butter, two garlic cloves and some olive oil. The creaminess obviously comes from a splash of heavy cream, and Parmesan will help give the dish an Italian feel and glorious umami richness.
We’re seasoning this beauty with freshly cracked black pepper, and no salt is necessary, as both the shrimp and the Parmesan are already salty! Coarsely chopped parsley is the perfect garnish for this one, although you might want to experiment with basil as well!
Here’s a secret, cook the creamy garlic shrimp following the directions below, and pour it over a pound of freshly cooked pasta for the most charming complete meal. You can also serve them sans-pasta with a side of artisan bread — you want to be able to scoop the last drop of sauce.
And since we’re choosing side dishes for this recipe, don’t forget to add a little green to your plate. Asparagus are fantastic sides, especially when slightly charred and snappy. Even steamed spinach drizzled with olive oil and a pinch of salt is a superb shrimp partner.
Peel and clean the shrimp.
Mince the garlic and onion.
Add the butter in a large skillet over medium flame, and once melted, add the olive oil.
Sauté the garlic and onion until fragrant (1-2 minutes).
Incorporate the shrimp and cook for 3-4 minutes, flipping every shrimp once.
Pour in the heavy cream and incorporate.
Add the grated Parmesan, Italian herbs and fresh ground pepper.
Cook until the mixture simmers (4-5 minutes).
Serve and top with fresh parsley leaves.
