Ingredients
1.5 lbs large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter
5–6 cloves garlic, minced
1 tbsp all-purpose flour (or gluten-free flour)
1/2 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 tbsp fresh chives, chopped
Salt to taste
Black pepper to taste
1/4 tsp red pepper flakes (optional)
Instructions
1. 1. Pat shrimp dry and season lightly with salt and pepper.
2. 2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook 1-2 minutes per side until pink. Remove and set aside.
3. 3. Reduce heat to medium. Add butter. Once melted, add minced garlic and red pepper flakes (if using). Sauté 30-60 seconds until fragrant.
4. 4. Sprinkle flour over the mixture; whisk constantly for 1 minute.
5. 5. Slowly pour in chicken broth while whisking. Simmer slightly. Gradually whisk in heavy cream. Simmer gently 2-3 minutes until thickened.
6. 6. Remove from heat. Stir in Parmesan until melted. Add parsley and chives. Adjust salt and pepper to taste.
7. 7. Return cooked shrimp to the skillet; toss to coat. Serve immediately.
Notes
For dairy-free: use full-fat coconut milk or plant-based cream, dairy-free butter, and omit Parmesan or use dairy-free alternative.
To thicken sauce: simmer longer or add cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
To thin sauce: add splash of broth or milk.
Storage: refrigerate in airtight container up to 2-3 days.
Reheat gently on stovetop with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour)
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 280mg