Cream Shrimp
This Cream Shrimp is rich, creamy, and packed with flavor! Succulent shrimp in a luscious garlic-paprika sauce, perfect for quick and elegant meals.
Equipment
- Large Skillet
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1 teaspoon paprika
- salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
Step 1: Prepare the Shrimp
- Start by rinsing your shrimp under cold water and patting them dry with paper towels. This helps the shrimp sear nicely in the pan without steaming. Ensure they are fully peeled and deveined for the best texture and taste.
Step 2: Sauté the Garlic
- Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic as it can turn bitter.
Step 3: Cook the Shrimp
- Add the shrimp to the skillet in a single layer. Cook for about 2 minutes on one side until they start turning pink, then flip and cook for another 1-2 minutes on the other side. The shrimp should be opaque and firm but not rubbery.
Step 4: Make the Cream Sauce
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine with the garlic and shrimp juices in the pan. Add the lemon juice, paprika, salt, and pepper. Allow the sauce to simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
Step 5: Garnish and Serve
- Turn off the heat and sprinkle fresh chopped parsley over the shrimp and cream sauce. Serve immediately over pasta, rice, or alongside steamed vegetables. The creamy sauce pairs beautifully with simple sides that can absorb its rich flavor.
Notes
- Do not overcook the shrimp to avoid a tough, rubbery texture.
- Sauté garlic just until fragrant to prevent bitterness.
- Add cream on low heat to avoid curdling or separating.
- Leftovers keep well refrigerated for up to 2 days; reheat gently.
- Customize with red pepper flakes, herbs, or vegetables for variety.