Ingredients
Equipment
Method
- Prepare the shrimp. Thaw completely and pat dry. Remove shell, tail, and veins if needed.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute 20 seconds per side. Transfer shrimp to a clean plate.
- Add white wine and minced garlic to the same skillet over medium heat. Simmer for 3-4 minutes, until the liquid reduces by half.
- Add chicken broth, Italian seasoning, and mustard powder. Bring to a boil and simmer for 6-7 minutes to thicken. Reduce heat to low.
- Stir in heavy cream, then stir in Parmesan cheese until incorporated.
- Return shrimp to the skillet and heat through for 30 seconds. Add cold butter and swirl the pan until melted.
- Remove from heat. Stir in lemon juice. Garnish with parsley.
- Serve the creamy garlic shrimp over prepared mashed potatoes.
Notes
For a pasta variation, boil pasta until al dente. Reserve 1/2 cup pasta water. Combine pasta and shrimp mixture in the pot, adding pasta water as needed to create more sauce. For best results, grate your own Parmesan cheese from a wedge. Ensure the sauce base is not too hot when adding cheese to prevent curdling. Similarly, keep the heat low or off when adding lemon juice to avoid curdling the cream. This dish is best served fresh and is not ideal for freezing. Leftovers can be refrigerated in an airtight container for up to 3 days.