Tender shrimp tossed in a parmesan garlic cream sauce with fresh spinach. This recipe requires just a handful of ingredients and ready in under 30 minutes!<\/p>\n
What can I say? I absolutely love cooking shrimp because it\u2019s super easy to make and I always have it on hand. This easy creamy garlic butter shrimp recipe is the most delicious and quickest recipe you\u2019ll ever make.
\nCreamy Garlic Salmon and Shimp and Creamy Shrimp Alfredo Pasta are two of the most popular recipes on my blog, so I get it.<\/p>\n
You guys love creamy shrimp. I needed to share a recipe that focused on creamy shrimp alone. The thing I love most about this easy creamy garlic butter shrimp recipe other than the fact that it\u2019s super easy to make is the fact that it\u2019s so versatile. You may serve it with pasta, Creamy Mashed Potatoes, or rice.<\/p>\n
Homemade restaurant quality food is what I always strive for when cooking at home. This easy shrimp recipe doesn\u2019t require wine but feel free to add some. If using wine, add the wine after cooking the garlic. Let the wine reduce by half before adding the spinach.<\/p>\n
How to Make Creamy Garlic Shrimp
\nProbably the easiest shrimp recipe you\u2019ll ever make, here\u2019s all you have to do:<\/p>\n
Heat oil and butter in a large skillet over medium-high heat. Add the shrimp to the skillet and season with salt, pepper, and paprika. Cook for 30 seconds on each side or until the shrimp turn pink. Remove the shrimp from the skillet and set aside.
\nAdd the fresh minced garlic to the skillet along with the red crushed pepper and cook for 15 seconds or until fragrant. Stir in the fresh spinach and season with salt and pepper. Add more oil if needed.
\nPour in the cream and fresh parmesan cheese. Let the sauce thicken and check for seasoning. Add salt and pepper if needed.
\nPlace the shrimp back into the sauce, cover, and cook for an additional 30 seconds or until the shrimp are hot.<\/p>\n
The Best Shrimp to Use
\nRaw peeled and deveined shrimp. Fresh or frozen is fine. I recommend leaving the tails on the shrimp so they appear larger.<\/p>\n
What Other Vegetables Should I Add?<\/p>\n
Mushrooms, onions, and zucchini would be a great addition.
\nTips:
\nUse fresh spinach and cook it before adding it to the cream sauce.
\nIf you would like to add wine, make sure you add it after you add the garlic and red crushed pepper and let it reduce by half before adding the heavy cream. I would recommend chardonnay or Pinot Grigio. Avoid fruity wines.
\nIf you want to serve this with pasta, I highly recommend doubling the sauce amount so you have enough to coat the pasta.<\/p>\n
Ingredients<\/p>\n
\u25a21 lb peeled and deveined shrimp
\n\u25a24 garlic cloves , finely minced
\n\u25a21 cup fresh spinach
\n\u25a21 cup heavy cream
\n\u25a21\/2 cup fresh parmesan cheese
\n\u25a21\/8 tsp red crushed pepper , optional
\n\u25a21 tbsp butter
\n\u25a21\/4 tsp paprika
\n\u25a2salt and pepper to taste<\/p>\n
Instructions
\nHeat oil and butter in a large skillet over medium-high heat.
\nSeason the shrimp with salt, pepper, and paprika on both sides.
\nCook the shrimp for 30 seconds on each side and then remove it from the skillet.
\nAdd more oil if needed, and cook the garlic and red crushed pepper for 15 seconds.
\nStir in the fresh spinach and season with salt and pepper and cook for 1-2 minutes.
\nPour in the heavy cream and add the fresh parmesan cheese. Season with salt and pepper if needed. Cook for 6-7 minutes or until it thickens nicely.
\nOnce the sauce thickens, place the shrimp back into the skillet, cover with a lid and cook for an additional 30 seconds over low heat.
\nGarnish with fresh parsley, if desired and enjoy!
\nNotes
\nUse fresh spinach and cook it before adding it to the cream sauce.
\nIf you would like to add wine, make sure you add it after you add the garlic and red crushed pepper and let it reduce by half before adding the heavy cream. I would recommend chardonnay or Pinot Grigio. Avoid fruity wines.
\nIf you want to serve this with pasta, I highly recommend doubling the sauce amount so you have enough to coat the pasta.
\nNutrition
\nCALORIES: 400kcal | CARBOHYDRATES: 3g | PROTEIN: 29g | FAT: 30g | SATURATED FAT: 18g | CHOLESTEROL: 383mg | SODIUM: 1137mg | POTASSIUM: 201mg | FIBER: 1g | SUGAR: 1g | VITAMIN A: 1854IU | VITAMIN C: 8mg | CALCIUM: 364mg | IRON: 3mg
\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n
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