I didn’t have to tweak anything. Next time I am going to make it with mushrooms and chicken breasts.I added more parmesan cheese and that was the only change I made to the recipe. Very simple from start to finish! You can also use evaporated milk as a low calorie substitution. HUGE hit with the family. My husband loved the white sauce and zucchini combination. Since I follow a low-carb diet, it is sometimes hard to find a good recipe. It made a beautiful presentation. Will definitely make again. Yum!! https://www.onceuponachef.com/recipes/easy-garlic-butter-shrimp.html I’m looking forward to trying more of your recipes!! I followed the recipe exactly with heavy cream, only adding a little more than a pound of shrimp. Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens. Even my neighbor, who is not crazy about shrimp, really loved this dish. I made this last night. Karina X. I served it over angel hair. *Use a good quality dry white wine such as a pinot griot or chardonnay. Would skim milk work instead? Well, here it is! For this recipe I typically use extra jumbo shrimp, which are 16-20 shrimp per pound. Add garlic and shrimp; sprinkle with salt and pepper. Only thing I did different was I used heavy whipping cream instead of low fat cream. Cooked this last night using large fresh banana prawn and put over Jasmine rice, it was so good, everyone was looking for more. Sautéed sliced zucchini to serve with this. Life is too short for bland and boring. I was doing the happy dance eating this – that is how good this recipe is. Thank you! Your recipes have taken my kitchen out of the typical rotation, and I tell everyone to go to your site if they mention they’re tired of cooking. Will be making again. I will 100 cook with a bunch of your recipes I have found. Hi! If you don’t want to use salted butter, use unsalted and season shrimp to suit your taste. My site had a malfunction for a period of time today and we are just getting things up and running. So easy and so delish! Heavy or thickened cream may also be used and will not require thickening with cornstarch. I’m going low-low carb and this was perfect because it had no flour in the sauce. Thank you for your patience! Turn shrimp with spatula; cook shrimp 2 minutes longer on other side. Will definitely make this again. Transfer the shrimp onto a serving platter and garnish with remaining parsley. Toss the shrimp with the salt, pepper and garlic powder. Transform ingredients you most likely already have in your refrigerator into an incredible dinner! Creamy Garlic Butter Tuscan Shrimp. I used the white wine in preference to the stock which was definately the right choice. The recipe isn’t valid anymore. White wine can also be substituted for chicken broth or left out completely. Thank you for this recipe, it’s a keeper! Mix in the garlic-herb oil and cook until aromatic, 1 minute. Hi Jutta! My name is Karina and this is my internet kitchen hang-out. Garlic Butter Shrimp and Rice This is a delicious flavor combination of garlicky, buttery shrimp and rice prepared in 20 minutes! The recipes are on desktop if you need them urgently! This was delicious, we loved the amount of garlic. and I used half and half (because that’s what I had lol). For our garlic-loving family, I probably would add more cloves and Parmesan next time to thicken it further. Thank you so much! Required fields are marked *. I made this with half and half and a T spoon of crushed red pepper. It worked great and a healthier option too! Thanks for sharing. Followed recipe exactly. These garlic-lime shrimp cook very quickly – all you need is about 2 minutes per side, depending on the size of your shrimp. Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan. I also added in sliced mini bell peppers, sliced mushrooms, and red pepper flakes, used the white wine, and mixed everything together with fettuccine noodles. What color rice is your favorite to have this with? Welcome! I love that I can read carefully into detail and you include a video. For the Garlic Shrimp; 4 tablespoons butter 1/4 cup olive oil 5 cloves garlic (peeled and thinly sliced) 1 scant teaspoon Creole seasoning 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 1 1/2 pounds extra-large shrimp (or jumbo shrimp, or about 21 to 30 per pound) Garnish: 1 to 2 tablespoons fresh parsley (minced) Served this over penne for the guys and mine over skinny pasta. I really appreciate it! Yes it does, but I do recommend having it fresh. Put-in the shrimp. Thanks again! Wow. Delicious!! Thank you Karina, My daughter just told me she wants me to make this recipe again for her birthday dinner , Made this tonight just about exactly as the recipe instructs. 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