Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
In a large skillet over medium high heat, melt the butter and add the shrimp.
Season with salt and pepper, and cook for 2-3 minutes or until opaque. Do not over cook. Remove onto a plate and set aside.
To the same skillet, add garlic, and sauté for 30 seconds.
Add the stock, and bring to a simmer and reduce for a few minutes. When reduced in half, add the heavy cream and simmer on medium heat until it thickens (1-2 minutes). Stir in the parmesan (keep in mind that this will help the sauce thicken more).
Add the cooked shrimp back to the skillet, and stir them with the sauce so they’re coated. Taste the sauce and adjust seasonings to your preference (salt and pepper). Remove from heat, garnish with fresh parsley and serve over rice, mashed potatoes or polenta.
- Jumbo size (21-25 count) shrimp is recommended, but any size shrimp will work. You can leave the tail on or remove them if you prefer.
- Instead of using just stock, consider using ¼ cup of wine and ½ cup of stock instead to add extra richness.
- Be sure that you plan your side dishes so that they are ready when the shrimp is. This main dish cooks much more quickly than chicken or meat recipes would.
- Grate your parmesan cheese fresh from a block or wedge for the best flavor.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Warm the shrimp and sauce in a saucepan over medium heat, just until hot. If the sauce has thickened too much, add a bit of water to thin it out.
Calories: 391kcal | Carbohydrates: 6g | Protein: 21g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 1389mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1541IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 1mg