Creamy Garlic Shrimp

Ingredients

• 454 g (1 pound)peeled and deveined prawns
• 6 clovesgarlic, minced
• 240 ml (1 cup)double cream
• 57 g (4 tablespoons)unsalted butter
• 30 ml (2 tablespoons)olive oil
• 60 ml (1/4 cup)dry white wine
• 15 ml (1 tablespoon)fresh lemon juice
• 15 g (1/4 cup)fresh parsley, chopped
• 1/4 teaspoonred chilli flakes (optional)
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Melt the fats

   Melt the butter and olive oil together in a large frying pan over a medium heat.

2. 2

   Cook the garlic

   Add the minced garlic and chilli flakes, if using. Cook for about 1 minute, until fragrant, taking care not to let the garlic burn.

3. 3

   Cook the prawns

   Add the prawns and cook for 2–3 minutes on each side, until pink and opaque. Avoid crowding the pan; cook them in batches if needed.

4. 4

   Simmer the wine

   Pour in the white wine and simmer for 1 minute, scraping up any browned bits from the bottom of the pan.

5. 5

   Thicken the sauce

   Stir in the double cream and lemon juice. Bring the sauce to a simmer and cook for 2–3 minutes, until slightly thickened.

6. 6

   Season the sauce

   Season with salt and pepper to taste.

7. 7

   Add the parsley

   Stir in the chopped parsley and serve straight away over pasta or rice, or with crusty bread.

What is creamy garlic shrimp?

This dish pairs quickly cooked prawns with a creamy, garlic-rich pan sauce. It is an American-style preparation, using familiar seafood-skillet ingredients rather than a long-simmered sauce.

The method builds flavour in the same pan: garlic perfumes the butter and oil, wine loosens the browned bits, and cream and lemon make the sauce. The short cooking time helps keep the prawns tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The prawns provide most of the protein, while the cream and butter contribute much of the fat; the recipe itself has little carbohydrate, so most will come from pasta, rice or bread served alongside. Balance the plate with a portion of vegetables or salad.

Choosing the prawns

Size: Use peeled and deveined prawns so they cook quickly and are easy to eat. If using frozen prawns, defrost them and pat them dry before cooking.

Freshness: Choose prawns that smell clean and mild. Keeping them in a single layer in the pan helps them colour and cook evenly.

Building the garlic sauce

Garlic: Cook it in the butter and oil for about a minute, just until fragrant. Burnt garlic can make the sauce taste bitter, so keep the heat moderate.

Wine: Scrape the bottom of the pan as the wine simmers to lift the browned bits into the sauce. The brief simmer also lets the wine reduce before the cream goes in.

Getting the texture right

Prawns: Look for pink, opaque flesh and remove the pan from the heat once they are cooked. Leaving them in the sauce for too long can make them firm.

Sauce: Simmer the cream gently for 2–3 minutes, until it thickens slightly. It should coat the prawns without becoming so thick that it is difficult to spoon over a side dish.

Keeping the timing on track

Prepare the garlic, parsley and other ingredients before heating the pan; the prawns and sauce come together quickly. If the pan is too small for the prawns to sit in one layer, cook them in batches as directed.

Add the lemon juice with the cream, then season at the end. This gives you a chance to adjust the salt and pepper once the sauce has come together.

What to serve with it

Pasta or rice: Spoon the prawns and sauce over either for a filling meal. A little of the sauce also helps bring the serving together.

Bread: Crusty bread is useful for mopping up the creamy sauce. For a lighter-feeling plate, add a simple green salad or steamed vegetables.

Recipe notes & tips

• Pat the prawns dry before they go into the pan to reduce excess moisture.
• Keep the garlic moving and take care not to let it brown too much.
• Cook the prawns in batches if they would otherwise overlap in the pan.
• Scrape the pan while the wine simmers to lift the browned bits into the sauce.
• Serve as soon as the parsley is stirred in so the prawns stay tender.

Variations

• More chilli: Increase the red chilli flakes for a hotter sauce.
• Herb swap: Use chopped chives in place of some or all of the parsley.
• Extra lemon: Add a little more lemon juice at the end for a brighter finish.
• With spinach: Stir in a handful of spinach while the cream simmers and let it wilt.
• No wine: Replace the white wine with an equal amount of water or stock.

Common mistakes to avoid

• Burning the garlic: Keep the heat at medium and cook it only until fragrant.
• Crowding the pan: The prawns may cook unevenly; use batches so they have room.
• Overcooking the prawns: Take them off the heat once pink and opaque.
• Boiling the cream hard: Keep it at a gentle simmer so the sauce thickens steadily.
• Skipping the pan scrape: Scrape up the browned bits as the wine simmers to include them in the sauce.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan over a low heat until hot, adding a small splash of water if the sauce has thickened; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions