Description
Succulent shrimp in a silky, sun-kissed cream sauce balanced with bright lemon, toasted garlic, and a whisper of chili.
Ingredients
Scale
- 1 lb (450 g) large shrimp, peeled and deveined, tails optional
- 1 tbsp olive oil
- 2 tbsp unsalted butter, room temperature
- 4 cloves garlic, thinly sliced
- 1/2 tsp crushed red pepper (adjust to taste)
- 1/2 cup sun-dried tomatoes, julienned (oil-packed, drained)
- 1/2 cup dry white wine or low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for a lighter finish)
- 1/3 cup freshly grated Parmesan cheese
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare shrimp and aromatics. Pat shrimp dry and season lightly with salt and pepper. Slice garlic, julienne sun-dried tomatoes, and have cream and Parmesan measured.
- Sear the shrimp. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer, cook 1–1½ minutes per side until opaque with a light golden edge. Transfer shrimp to a plate—do not overcook.
- Build the sauce. Reduce heat to medium. Add remaining butter and sliced garlic; sauté until fragrant and just golden (about 30–45 seconds). Add crushed red pepper and sun-dried tomatoes; stir to release their aroma.
- Deglaze the pan. Pour in wine or broth and scrape the browned bits (fond) from the skillet. Simmer until reduced by half and slightly viscous.
- Finish the sauce. Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan until the sauce thickens to coat the back of a spoon. Adjust seasoning with salt and pepper.
- Return shrimp to skillet. Nestle shrimp into the sauce and warm through for 1 minute. Stir in lemon juice and parsley just before serving.
Notes
Serve over al dente linguine or creamy polenta. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 200mg