Creamy Garlic Shrimp (Printer-Friendly Version)

Paprika-seasoned shrimp in a luscious garlic cream sauce with Parmesan and white wine reduction.

# What You'll Need:

→ Shrimp

01 - 1 lb fresh shrimp, peeled and deveined
02 - 1 Tbsp olive oil
03 - 1 Tbsp unsalted butter
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - ½ tsp paprika

→ Creamy Garlic Sauce

07 - 3 Tbsp unsalted butter
08 - 4 cloves fresh garlic, minced
09 - 1 cup heavy whipping cream
10 - ½ cup dry white wine
11 - ½ cup grated Parmesan cheese
12 - ½ tsp salt
13 - ¼ tsp black pepper
14 - ½ tsp Italian seasoning

# Steps to Follow:

01 - Pat shrimp dry thoroughly with paper towels to ensure proper searing. Toss shrimp with olive oil, melted butter, salt, black pepper, and paprika until evenly coated.
02 - Heat a large skillet over medium-high heat until hot. Add seasoned shrimp in a single layer and sear 1 to 2 minutes per side until shrimp are just opaque. Transfer shrimp to a bowl and keep skillet on heat.
03 - Pour white wine into the hot skillet and vigorously scrape up browned bits with a wooden spoon. Reduce wine by half until liquid is syrupy and alcohol aroma dissipates.
04 - Reduce heat to medium, add butter and minced garlic to skillet. Sauté 30 to 45 seconds until fragrant without browning. Stir in heavy cream and simmer gently for 3 to 4 minutes until sauce slightly thickens.
05 - Off the boil, whisk in Parmesan, salt, black pepper, and Italian seasoning until cheese melts smoothly. Adjust seasoning to taste, accounting for shrimp seasoning.
06 - Return shrimp and accumulated juices to skillet. Simmer 1 minute to reheat and complete cooking. Serve immediately with optional lemon wedges or chopped parsley.

# Additional Tips:

01 - Dry shrimp thoroughly to achieve optimal searing and depth of flavor. Avoid overcrowding pan to maintain heat consistency and browning.
02 - Fully reduce wine to remove raw alcohol taste, enhancing sauce richness.
03 - Incorporate Parmesan off the boil to prevent grainy texture.
04 - Remove shrimp from heat as soon as they curl into loose C shape and become opaque to avoid rubbery texture.
05 - Use a 12-inch stainless steel or cast iron skillet for even heat distribution and fast reduction.

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