Creamy Garlic Shrimp Recipe Is the Best Thing You'll Eat All Week (20 Minutes, 7 Ingredients) Seafood High Protein Low Sugar Gluten-free Dinner

Succulent shrimp are cooked in a garlicy, Parmesan cream sauce that is insanely delicious. This easy, creamy shrimp recipe is on the table in about 20 minutes. If you make this seafood dish, it will most likely be the best thing you'll eat for the rest of the week – or month. Or year? It is that good.

To prepare this gluten-free seafood recipe, season the shrimp with salt and black pepper, and cook in olive oil until just cooked through. Remove the shrimp to a plate. The creamy sauce is made in the same skillet with butter, garlic, white wine, heavy cream, grated Parmesan and chopped fresh parsley. Put the shrimp back in the sauce and heat through.

Not sure to how clean shrimp? It's easy! Rinse the shrimp under cold water. If you bought shrimp with heads on, carefully remove the head (some recipes do call for shrimp with heads on). Carefully remove the legs. Remove the shell. You can remove the tail now or leave it on. That is based on personal preference and the recipe you are making. Carefully run a sharp knife just on the surface of the back and rinse out the vein. 

Serve this rich, creamy garlic shrimp recipe for dinner with rice or mashed potatoes to soak up the incredible sauce. This high-protein recipe will be on repeat. (Check out the health benefits of protein.)

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pounds jumbo shrimp, peeled, deveined and tails removed
• 3 tablespoons butter
• 5 - 6 cloves garlic, minced or pressed
• 2 tablespoons white wine
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan
• 1 tablespoon chopped parsley (optional)

Here's how to make it: 

1. Heat the oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook about 2 minutes per side or until they are cooked through. Remove to a plate.
2. Add the butter to the skillet. Cook the garlic about 30 seconds. Add the wine and cook, stirring, about 1 minute.
3. Pour in the heavy cream. Add the Parmesan cheese. Stir and bring to a gentle simmer. Reduce the heat to low and cook until thickened, about 2 minutes. (You could add some seasoning to the shrimp like Cajun seasoning, Italian seasoning or whatever you like.)
4. Put the shrimp into the sauce. Toss. Garnish with parsley, if desired. Store any leftovers in an airtight container and reheat quickly in the microwave or over low heat in a saucepot.

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