Ingredients
Shrimp
- 2 tablespoons vegetable oil
- 2 pounds (900 g) jumbo shrimp, peeled, deveined, and tails removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 2 tablespoons low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1/2 cup shredded white cheddar cheese (or grated Parmesan cheese)
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Heat the oil and sear shrimp: Heat the vegetable oil in a large skillet over medium-high heat for about 2 minutes until shimmering. Add the shrimp and cook for 2–3 minutes per side until pink and fully cooked. Season with salt and pepper, then transfer the shrimp to a plate.
- Sauté garlic and deglaze: In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant. Add the low-sodium chicken broth and stir, scraping up any browned bits from the bottom of the pan. Cook for about 1 minute to reduce slightly.
- Make the creamy sauce: Stir in the heavy cream, Italian seasoning, and shredded white cheddar cheese. Bring the sauce to a gentle simmer, then reduce the heat to medium. Cook while stirring frequently until the sauce thickens to your desired consistency.
- Combine shrimp with sauce: Return the cooked shrimp to the skillet and toss well to coat them evenly in the creamy garlic sauce.
- Garnish and serve: Sprinkle the finely chopped fresh parsley over the top and serve immediately, ideally over pasta, rice, or mashed potatoes for a complete meal.
Notes
- Use peeled and deveined shrimp for easier cooking and eating.
- Substitute white cheddar cheese with grated Parmesan for a sharper flavor.
- Adjust the thickness of the sauce by cooking it longer or adding a splash of chicken broth if needed.
- Serve over your preferred base: pasta, rice, or mashed potatoes.
- For a lower-fat version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
