Description
This Creamy Lemon Parmesan Shrimp recipe features tender shrimp cooked in a luscious, tangy sauce made with heavy cream, Parmesan cheese, and fresh lemon. Perfectly balanced with garlic and herbs, it’s a quick and elegant dish ideal for weeknight dinners or special occasions.
Ingredients
Scale
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Heat fat: Heat olive oil and butter in a large skillet over medium-high heat until melted and hot.
- Cook shrimp: Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant without burning.
- Add broth: Pour in the chicken broth and bring it to a simmer, letting it cook for 2-3 minutes to reduce slightly for more concentrated flavor.
- Make sauce: Stir in the heavy cream, grated Parmesan cheese, fresh lemon juice, and lemon zest. Continue to cook for 2-3 minutes until the sauce thickens slightly and becomes creamy.
- Toss shrimp in sauce: Return the cooked shrimp to the skillet, toss to coat them thoroughly with the sauce, and cook for an additional 1-2 minutes to heat through.
- Season and garnish: Season with salt and pepper to your taste. Garnish with chopped fresh parsley before serving to add brightness and color.
Notes
- Use fresh peeled and deveined shrimp for the best texture and flavor.
- If you prefer, substitute heavy cream with half-and-half for a lighter option, but sauce may be less creamy.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Adjust lemon juice and zest to personalize the tanginess level.
- To keep shrimp tender, avoid overcooking which makes them rubbery.
