Make these Creamy Garlic Shrimp with Parmesan to go with some pasta or rice for a delicious dinner. This shrimp dish is easy to make, done in under 30 minutes and delicious!

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Hello friends, I really hope you are all enjoying summer and it’s not too hot where you reside. We’ve been in a heat wave for over two weeks and it’s honestly a little too much. So, I’ve been really focusing on lighter meals and Summer Salads. And this Creamy Garlic Shrimp with Parmesan dish is light and perfect for summer dinners. Keep reading to get it on your dinner table soon.

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What Are These Creamy Garlic Shrimp Like

• Difficulty – This dish takes less than 30 minutes to make and is pretty easy to make. It uses all whole ingredients and is best served fresh.
• Taste – This dish has a wonderful creamy parmesan sauce and tender cooked shrimp. A lovely light summer dinner.
• Serving – We got four servings out of this dish and served it over pasta. If you are just serving it on it’s own or with a little bread, I would say it’s two servings.

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Ingredients

*Ingredients are always listed in the order in which they are used in the recipe and not by main ingredient, etc.

• Olive oil – I lightly sauteed the shrimp in olive oil.
• Garlic – Fresh minced garlic works best for flavour in this dish.
• Shrimp – I used frozen raw shrimp in their shells. I defrosted and cleaned them before using in this dish.
• Vegetable broth – This is used as a base for the sauce.
• Cream – Heavy cream works great for creating a velvety creamy sauce.
• Parmesan cheese – Fresh grated parmesan cheese is added at the very end and stirred into the sauce.
• Parsley – Fresh chopped parsley adds a freshness to the shrimp dish.
• Lemon zest – This lemon zest adds a little touch of lemon flaovur without it being overpowering and taking over the dish.
• Seasoning – I just used salt and black pepper for seasoning this dish.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Heat oil and garlic – Heat a medium skillet over medium heat. Add the olive oil and garlic. Stir and allow the garlic to become fragrant. About 1 – 2 minutes.
2. Cook shrimp – Add the shrimp and cook on high for 2 – 3 minutes or until the shrimp are pink and cooked through.
3. Add broth and cream – Add the vegetable broth and cream and stir well. Reduce heat to medium and bring to a simmer for 2 – 3 minutes.
4. Finish dish and serve – Add parmesan, parsley, lemon zest, salt and black pepper. Stir well and remove from heat. Serve hot.

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Recipe Notes

• Choosing shrimp – For best results, buy the frozen raw shrimp that are in their shells. I know this adds extra work, but the flavour is so much better and they have not been frozen in water which reduces the flavour.
• Cooking shrimp – Pay attention when you are cooking the shrimp. You want them to have just turned pink with a light golden colour. Overcooking shrimp will make them rubbery.
• Cooking the sauce – Gently simmer the sauce or it may split and crudle. So, keep the heat to medium low and remove it from the heat after a few minutes.
• Serve fresh – I don’t recommend making this dish in advance. You can prep the ingredients before hand. But for best results, cook it just before serving.
• Garnish – I always like to add a little extra fresh parmesan and parsley to top off the dish.

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Substitutions

• Vegetable broth – Feel free to change the flavour by using fish broth or chicken broth.
• Fresh parsley – You could add fresh basil or fresh chives.

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Serving

This is a fantastic light summer dish that you can enjoy with so many Side Dishes. I’ve give you a few to start with below.

• Baguette Bread
• Plain steamed rice or pasta.
• Roasted Broccolini with Lemon & Parmesan
• Basmati Rice with Lime & Cilantro
• Stovetop Naan Bread

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Thanks For Stopping By & Hope To See You Soon!