Description
An elegant dish featuring succulent shrimp in a creamy lemon Parmesan sauce, perfect for any occasion.
Ingredients
Scale
- 1 pound (about 450 g) large shrimp, peeled and deveined (tails optional)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1 cup (about 100 g) grated Parmesan cheese
- 1 lemon — juice and zest
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Pat shrimp dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of pepper.
- In a large skillet over medium-high heat, warm 2 tablespoons olive oil until shimmering.
- Add shrimp in a single layer and cook 1–2 minutes per side until just opaque and pink. Remove shrimp to a plate and set aside.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil if needed. Add minced garlic to the pan and sauté for 30–45 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, scraping any fond from the bottom of the pan for flavor.
- Reduce heat to low. Stir in grated Parmesan until melted and incorporated. Add lemon zest and lemon juice; taste and adjust seasoning with remaining salt and pepper.
- Return shrimp to the pan and toss gently to coat, warming through for 1–2 minutes.
- Remove from heat. Sprinkle with chopped parsley and serve with lemon wedges.
Notes
Freshly grated Parmesan yields the best melting and flavor. Avoid overcooking shrimp to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 750mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 220mg