Description
This Creamy Lemon Parmesan Shrimp recipe offers a quick and delicious seafood dish featuring tender shrimp cooked in a luscious lemon-infused Parmesan cream sauce. Perfect for a weeknight dinner, the combination of garlic, lemon zest, and fresh parsley adds vibrant freshness, while the creamy sauce provides indulgent flavor.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb (450g) large shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
Sauce Ingredients
- 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
Instructions
- Heat the fats: Heat olive oil and butter in a large skillet over medium-high heat until melted and hot, preparing the pan for cooking the shrimp.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet and cook for approximately 2 to 3 minutes on each side, until they turn pink and opaque. Remove the cooked shrimp and set aside to prevent overcooking.
- Sauté garlic: In the same skillet, add minced garlic and sauté for about 30 seconds, stirring frequently until the garlic is fragrant but not browned.
- Simmer broth: Pour in the chicken broth and bring it to a gentle simmer. Let it cook for 2 to 3 minutes to reduce slightly and concentrate the flavors.
- Add creamy sauce elements: Stir in the heavy cream, grated Parmesan cheese, fresh lemon juice, and lemon zest. Continue cooking for 2 to 3 minutes, stirring occasionally, until the sauce thickens to a silky consistency.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and toss gently to coat them with the creamy lemon Parmesan sauce. Cook together for another 1 to 2 minutes to warm the shrimp through and meld the flavors.
- Season and garnish: Season the dish with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley before serving to add color and freshness.
Notes
- Use large shrimp for best texture and flavor, but medium size can also work.
- For a lighter option, substitute heavy cream with half-and-half or a mixture of milk and cream, though sauce may be less thick.
- Do not overcook shrimp to avoid rubbery texture; remove from heat as soon as opaque and pink.
- This dish pairs excellently with pasta, rice, or crusty bread to soak up the sauce.
- Fresh lemon juice and zest enhance the brightness; avoid bottled lemon juice for best taste.
- Parmesan cheese adds richness and umami; grate fresh if possible for best melting texture.
