Shrimp in Creamy Sauce

Ingredients

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter

3 garlic cloves, minced

1 cup heavy cream

½ cup chicken broth (or vegetable broth for a lighter option)

½ teaspoon paprika

Freshly cracked black pepper, to taste

Salt, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Toasted baguette or crusty bread, for serving

1. Prepare the Shrimp

Peel and devein the shrimp, then rinse them under cold water. Pat them completely dry with paper towels—dry shrimp sear better and cook more evenly.

2. Sauté the Shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt.

Place the shrimp in a single layer and cook for 2–3 minutes per side, or until they turn pink and opaque.

Avoid overcooking, as shrimp toughen quickly. Transfer them to a plate and set aside.

3. Build the Cream Sauce

In the same skillet, add the remaining 1 tablespoon of butter.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant—do not let it brown.

Pour in the heavy cream and chicken broth, stirring to combine.

Scrape up any browned bits from the bottom of the pan for added flavor.

Let the sauce simmer gently for 3–5 minutes, allowing it to thicken slightly.

4. Season the Sauce

Add the paprika, freshly cracked black pepper, and salt.

Taste and adjust the seasoning as needed—paprika adds depth, while pepper balances the richness.

5. Add the Shrimp Back In

Return the cooked shrimp to the skillet and toss gently to coat them in the creamy sauce.

Simmer for an additional 2–3 minutes, just long enough for the flavors to come together.

6. Serve

Transfer the shrimp and sauce to plates or shallow bowls.

Garnish with chopped fresh parsley.

Serve with toasted baguette or crusty bread to soak up every bit of the creamy sauce.