Easy Creamy Garlic Shrimp
This creamy garlic shrimp is a favorite recipe of ours to make for a busy weeknight dinner. Quickly pan-seared shrimp in the most amazing simple tomato and garlic cream sauce is perfect over pasta .
Servings 4 servings
Calories 274kcal
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 medium onion diced
- 2 tablespoons garlic minced
- ½ cup heavy cream
- ¼ cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley chopped
- 1 tablespoon paprika
Instructions
- Heat a skillet on medium high heat with a tablespoon of olive oil.2 tablespoons olive oil
- Add the shrimp and sauté for 2 minutes. Then flip them over and cook for an additional 2-3 minutes until no longer pink.1 pound large shrimp
- Place the cooked shrimp on plate and set aside on a plate. Season with salt and pepper.½ teaspoon salt, ½ teaspoon pepper
- Remove the liquid from the skillet and then add the remaining tablespoon of olive oil.
- Add the onion and sauté until soft and translucent. Then add the garlic and sauté for additional minute until fragrant.1 medium onion, 2 tablespoons garlic
- Add in the heavy cream, vegetable broth, tomato paste, parsley, and paprika and stir to combine.½ cup heavy cream, ¼ cup vegetable broth, 2 tablespoons tomato paste, 2 tablespoons fresh parsley, 1 tablespoon paprika
- Simmer for 5 minutes or until the sauce thickens.
- Then add back the cooked shrimp and coat with the sauce.
- Serve over rice or pasta.
Notes
Store in the refrigerator in an airtight container for up to 3 days.
Freeze - Allow to cool and freeze in an airtight container for 2 months. Variations 1. Add in additional seasonings like basil and Italian seasoning.
2. Full-fat coconut milk can work as a dairy-free alternative to heavy cream, however, you will be adding a coconut flavor to the sauce.
3. Sprinkle in some red pepper flakes for heat.
4. Make it a low carb meal and serve over cauliflower rice or zucchini noodles.
5. Toss in a handful of fresh spinach for some greens.
6. Squirt with fresh lemon juice before serving.
7. Use a different protein! This sauce is wonderful with scallops and chicken too.
8. Add a couple of tablespoons of grated parmesan cheese.
9. Swap ¼ cup of white wine with the vegetable stock.
Freeze - Allow to cool and freeze in an airtight container for 2 months. Variations 1. Add in additional seasonings like basil and Italian seasoning.
2. Full-fat coconut milk can work as a dairy-free alternative to heavy cream, however, you will be adding a coconut flavor to the sauce.
3. Sprinkle in some red pepper flakes for heat.
4. Make it a low carb meal and serve over cauliflower rice or zucchini noodles.
5. Toss in a handful of fresh spinach for some greens.
6. Squirt with fresh lemon juice before serving.
7. Use a different protein! This sauce is wonderful with scallops and chicken too.
8. Add a couple of tablespoons of grated parmesan cheese.
9. Swap ¼ cup of white wine with the vegetable stock.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 9g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1067mg | Potassium: 348mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1827IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 1mg
