Garlic-Parmesan Shrimp Over Pasta
Garlic-sautéed shrimp is made even more delicious when simmered in a sauce made with cream and Parmesan cheese. Light heavy cream works just as well in this recipe, too.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 Tbsp. Stew's 100% Italian Extra Virgin Olive Oil
- 1 lb. Stew's Peeled and Deveined Jumbo or Colossal Shrimp
- Stew's Kosher Salt
- Stew's Fine Ground Black Pepper
- 2 Tbsp. Stew's Unsalted Butter
- 1 Tbsp. Stew's Freshly Chopped Garlic
- 1/2 cup dry White Wine or Stew's Organic Chicken Broth
- 1 1/2 cups Stew's Heavy Cream
- 1/2 cup Stew's Grated Parmigiano Reggiano Cheese
- 1 Tbsp. chopped fresh Parsley
- 1 lb. cooked Stew's Organic Linguine or pasta of your choice
Directions
- In a large skillet over medium-high heat, add the oil. Season the shrimp with salt and pepper to taste. Sauté for 1-2 minutes on each side until just cooked through and pink. Remove to a bowl and set aside.
- Add the butter to the skillet and sauté the garlic for about 30 seconds. Add the white wine or chicken broth. Let reduce for about for about 5 minutes, stirring occasionally.
- Reduce heat to medium-low. Add the cream and bring to a gentle simmer, stirring occasionally. Add the cheese and let the sauce simmer for another couple of minutes until sauce thickens slightly.
- Add the shrimp back to the skillet to warm and stir in the parsley. Serve over warm pasta.