EASY CREAMY GARLIC SHRIMP
This creamy garlic shrimp recipe is a delicious and easy dinner recipe served with pasta or crusty bread to mop up the sauce.
Provided by Alida Ryder
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
- Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
- In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
- Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
- Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 348 mg, Sodium 1567 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
SHRIMP WITH CREAMED CORN AND FETA
Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits. If you crave this out of corn season, feel free to use frozen kernels instead.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).
- In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.
- Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.
- In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes.
- Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.
- Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.
CREAMY GARLIC SHRIMP
Make and share this Creamy Garlic Shrimp recipe from Food.com.
Provided by _Pixie_
Categories Stew
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large non-stick pan over medium heat.
- Add the crushed red pepper and garlic and cook for 1 minute.
- Remove from heat and add the flour.
- Stir until well blended.
- Add the milk a bit at a time and stir until smooth before adding more.
- Return mixture to heat.
- Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot.
- Add salt and pepper to taste.
- Serve over cooked rice, noodles or toast.
Nutrition Facts : Calories 470.8, Fat 22.8, SaturatedFat 13.6, Cholesterol 397.1, Sodium 639.5, Carbohydrate 17.9, Fiber 1.1, Sugar 0.9, Protein 47.3
CREAMY SHRIMP AND GNOCCHI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
- Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
- Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
- Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
- Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
- Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.
CREAMY TUSCAN-INSPIRED SHRIMP
Tuscan-inspired shrimp with sun-dried tomato strips, spinach leaves, and half-and-half over pasta.
Provided by DickHaldeman
Categories Shrimp Pasta
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
- Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
- Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
- If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
- Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 51 g, Cholesterol 238.7 mg, Fat 28.6 g, Fiber 4.8 g, Protein 35.7 g, SaturatedFat 14.6 g, Sodium 605.6 mg, Sugar 2.8 g
CREAMED SHRIMP
Categories Dairy Fish Brunch Fry Quick & Easy
Yield 4-6 depending on serving size and how many shrimp
Number Of Ingredients 7
Steps:
- wash shrimp, remove intestine if wanted to, Set aside Place butter or margarine in skillet til melted on medium heat. Add garlic clove Add in shrimp. Fry til done, remove from heat and drain. return back to skillet. Low heat add alfredo sauce, and frozen peas Mix together well. let simmer on low heat 5-10 min constant stirring not to scorch. remove from heat top with diced tomato. Bake garlic bread according to directions. Serve along with Creamed shrimp
CREAMY SHRIMP LINGUINE
"My husband loves shrimp, so I'm always looking for different ways to fix it," explains Jackie Hannahs of Fountain, Michigan. "This easy recipe, nicely seasoned with fresh garlic, tastes so good."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.
Nutrition Facts : Calories 697 calories, Fat 37g fat (22g saturated fat), Cholesterol 335mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.
CREAM SHRIMP IN PUFF PASTRY SHELLS
Make and share this Cream Shrimp in Puff Pastry Shells recipe from Food.com.
Provided by foodart
Categories < 30 Mins
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
- Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
- Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.
Nutrition Facts : Calories 316.2, Fat 21, SaturatedFat 6.3, Cholesterol 48.9, Sodium 264.4, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 7.6
CREAMY GARLIC SHRIMP TOAST
Sweet, butterflied shrimp in a garlicky cream sauce with a smoky paprika flavor are served over thick slices of buttery, pan-toasted French bread in this simple recipe for two! This sauce would be good over pasta, rice, or potatoes, but I think enjoying it like this is the best way to go.
Provided by Chef John
Categories Shrimp Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
- Trim most of the crusts off of the bread.
- Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
- Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
- Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
- Turn off the heat and stir in parsley. Taste and add salt if needed.
- Divide shrimp and sauce evenly over each piece of toasted bread.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 26.4 g, Cholesterol 435.3 mg, Fat 63.9 g, Fiber 1.4 g, Protein 40.1 g, SaturatedFat 38.3 g, Sodium 580.3 mg
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SHRIMP IN CREAM SAUCE RECIPE - HEALTHY RECIPES BLOG
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5/5 (192)Calories 400 per servingCategory Main Course
- Heat the butter in a large skillet over medium-high heat. Season the shrimp with half the kosher salt and black pepper. Add to the skillet and cook until just cooked through and no longer translucent, about 4 minutes. Transfer the shrimp to a plate, cover with foil and set aside.
- Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute. Add the Parmesan cheese and gently stir until melted, about 30 seconds.
- Add the shrimp back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.
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