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Creamy Garlic Shrimp

shrimp shidonna raven garden and cook

The wonderful thing about growing your own plants and maintaining plants is that they are gifts that keep on giving. Several plants can be feed and harvested time and time again. Many plants will last 2 years are more like this. Your savings will quickly add up with a herbal kitchen plant of your own. Many people simply do not buy fresh herbs because of the cost. After a couple of uses, a kitchen gardener will soon get their money back and then some.


Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner!

Prep Time: 10 Minutes – Cook Time: 10 Minutes


  • 1 tablespoon olive oil
  • 1 pound (500 grams) shrimp, tails on or off
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1/2 cup dry white wine* or chicken broth
  • 1 1/2 cups reduced fat cream**
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley


  • Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
  • Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
  • Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  • Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
  • Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
  • Serve over pasta, rice or steamed veg.


*Use a good quality dry white wine such as a pinot griot or chardonnay.White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.


Calories: 488kcal | Carbohydrates: 4g | Protein: 30g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 234mg | Sodium: 110mg | Potassium: 223mg | Vitamin A: 1765IU | Vitamin C: 9.2mg | Calcium: 375mg | Iron: 2.8mg

Source: Cafe Delites

We have grown this beautiful Parsley Plant Organically without any chemicals. While her seeds were not organic, she was grown organically. She has harvested well and stood the test of time. Furthermore, she has a deep as well as rich flavor and is ready to be taken home. You can pick her up locally (Norfolk, VA) and take her home for a $10 donation to Shidonna Raven Garden & Cook’s Garden. When you get her home start outside from your porch and then slowly acclimate her to your kitchen window seal over a 3 – 5 day period. Water her, giver her sun light, refresh her soil periodically and fertilize her with organic fertilizers every week or every other week to continue to feed her the nutrients she needs. Most importantly enjoy! Harvest about a third of the leaves at a time from the outside of the plant. Allow her leaves to grow back and continue to harvest. Should you have any questions, just post a comment or send us an email. Time is always of the essence so please do not wait or hesitate to ask us. Have your own recipe. Awesome! Share it with the community by posting it here. Thank you for your generous donation. Share the wealth of health with your friends and family by sharing this article with 3 people today. As always you are the best part of what we do. Keep sharing!

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