Ajeen Beckford Creamy Garlic Shrimp
Indulge in the luxurious flavors of Ajeen Beckford Creamy Garlic Shrimp, a dish that's as elegant as it is easy to prepare. This recipe features perfectly seared shrimp bathed in a velvety garlic-infused sauce made with rich heavy cream, Parmesan cheese, and a hint of fragrant chicken or seafood stock. A dash of paprika and red pepper flakes adds a subtle kick, while fresh parsley and a squeeze of zesty lemon juice brighten the dish beautifully. Ready in just 25 minutes, this crowd-pleaser can be served over tender pasta or alongside crusty bread to soak up every drop of the creamy sauce. Perfect for weeknight dinners or special occasions, this quick yet decadent shrimp recipe is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Chicken or seafood stock
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp Paprika
- 0.25 tsp Red pepper flakes
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- Cooked pasta or crusty bread (optional, for serving)
Instructions
Pat the shrimp dry with paper towels and season lightly with salt, black pepper, and paprika.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Pour in the chicken or seafood stock, stirring to deglaze the pan and scrape up any browned bits. Let it simmer for 1-2 minutes.
Slowly stir in the heavy cream and bring it to a gentle simmer. Allow it to cook for 3-4 minutes until the sauce slightly thickens.
Reduce the heat to low and add the grated Parmesan cheese. Stir until the cheese is fully melted and the sauce is creamy.
Season the sauce with red pepper flakes, additional salt, and black pepper to taste.
Add the cooked shrimp back into the skillet along with any juices they released. Stir to coat the shrimp in the sauce.
Finish the dish with a squeeze of lemon juice and garnish with fresh parsley.
Serve hot over cooked pasta or with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.5 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
