Creamy Garlic Shrimp
This creamy garlic shrimp recipe is prepared with crispy bacon and juicy shrimp, smothered in a rich, garlicky Parmesan sauce with lemon.
Servings: 6 serves
Ingredients
- 4 slices thick-cut bacon diced
- 3 tablespoons butter
- 1½ pounds shrimp peeled and deveined
- 4 cloves garlic minced
- salt and freshly ground black pepper to taste
- ½ cup chicken broth
- ¾ cup heavy whipping cream
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon Italian seasoning
- squeeze of lemon juice
- chopped fresh parsley for serving
- lemon slices for serving
Instructions
- Cook the bacon. Set a large skillet over medium-high heat. Add the chopped bacon to the hot skillet and cook for 2 to 3 minutes, or to a desired crispness. Remove from the skillet and set aside.
- Sauté the shrimp. Add butter to the skillet and let it melt. Stir in the shrimp and garlic. Season with salt and pepper and cook for 1 to 2 minutes per side, or until just cooked through and pink. Remove from the skillet and set aside.
- Make the sauce. Add chicken broth to the hot skillet and cook for 30 seconds. Whisk in the heavy cream and bring to a simmer.
- Add cheese. Whisk in Parmesan cheese and Italian seasoning. Lower the heat to a steady simmer and cook for 1 to 2 minutes, or until creamy and thickened.
- Put it all together. Return the bacon and shrimp to the skillet and let them simmer for a minute, or just until heated through. Taste for seasonings and adjust accordingly.
- Finish and serve. Squeeze lemon juice over the shrimp; stir and garnish with chopped parsley. Serve with lemon slices.
Notes
- Store the shrimp in an airtight container and keep in the fridge for up to 3 days.
Nutrition
Calories: 277kcal | Carbohydrates: 3g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 291mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
