Shrimp in Cream Sauce

• porsiyonlar: 2
• aktif süre: 10 mins
• toplam süre: 20 minutes

Malzemeler

1 tablespoon unsalted butter

1 lb. raw shrimp peeled and deveined

½ teaspoon Diamond Crystal kosher salt divided

Black pepper

2 garlic cloves minced

6 tablespoons heavy cream

Pinch cayenne

3 tablespoon Parmesan cheese dry-grated

2 tablespoons parsley chopped

Yöntemler

Cook the shrimp. You cook them in butter in a skillet, then set them aside.

Make the sauce. In the same skillet, you cook some garlic, then add cream, spices, and finely grated parmesan.

Finish the dish. Your last step is to add the shrimp back to the skillet to reheat them together with the sauce.

EXPERT TIP

As explained above, in the last step of this recipe, you add the shrimp back to the sauce. Make sure to keep this step brief - the shrimp are already cooked, and you don't want to overcook them.

VARIATIONS

The best way to vary this recipe is by adding more seasonings. You could try adding a pinch of dried thyme or oregano, for example. A pinch of smoked paprika will add an interesting smoky flavor to this dish.

You can also add lemon zest - try a teaspoon. Add it together with the heavy cream and cayenne pepper.

SERVING SUGGESTIONS

Many people like to serve this saucy dish on top of pasta or rice. That's fine of course. But if you're on a low carb or keto diet, you can use zucchini noodles, spaghetti squash, or cauliflower rice instead. This dish is also good on top of haricot vert, thin French-style green beans.

And here's one more idea for you - you can ladle the shrimp on top of raw spinach leaves. The warm cream sauce will wilt the spinach just enough to render it perfectly cooked.

STORING LEFTOVERS

You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them very gently, covered, in the microwave on 50% power.

Heat the butter in a large skillet over medium-high heat. Season the shrimp with half the kosher salt and black pepper. Add to the skillet and cook until just cooked through and no longer translucent, about 4 minutes. Transfer the shrimp to a plate, cover with foil and set aside.

Add the garlic to the skillet. Sauté until fragrant, about 30 seconds.

Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.

Add the Parmesan cheese and gently stir until melted, about 30 seconds.

Add the shrimp back to the skillet. Gently stir to combine with the sauce and reheat, about 1 more minute. Sprinkle with parsley and serve.

Notlar

Although I usually opt for tail-on shrimp because of their prettier presentaion, in this recipe, it's best to use tail-off shrimp. It makes the dish easier to eat. But if all you have on hand is tail-on shrimp, that's fine!