I was sure to introduce my kids to shrimp as soon as I could. I didn’t want them to be in their mid-twenties and not have ever eaten seafood. My daughter didn’t like it so much at first, but my son loved it just as much as we did. After making it a few times and chopping it up into some pasta, she decided that she was going to join in on our shrimp love-fest. We can’t get enough of this stuff! Check out what they are saying about this recipe over at Spend With Pennies:
“Plump juicy shrimp smothered in a creamy garlic sauce. Pure utter bliss!”
When the budget doesn’t allow for a nice dinner on the town, this is the way to satisfy my craving.
Ingredients
3 tbsp Land O’ Lakes unsalted butter
1 lb peeled shrimp
3 garlic cloves, finely chopped or minced
½ cup dry white wine (or sub with Swanson chicken stock / broth)
¾ cup heavy cream
¼ cup Kraft freshly grated parmesan cheese
Instructions
Melt butter in a skillet over high heat.
When it starts foaming, add prawns. Cook until they start to change from translucent to white. Add garlic, stir for 20 seconds – by now the prawns should be white (but still raw inside).
Add wine – it will steam and bubble rapidly. Cook for 30 seconds or until you can no longer smell the alcohol and half evaporated.
Add cream, parmesan, salt and pepper. Simmer for 1 minutes or until it thickens slightly.
Adjust salt and pepper to taste.
Serve immediately, garnished with fresh parsley and lemon wedges on the side if desired.
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Quick Tip: Wait for the shrimp to cook slightly before adding the garlic to keep it from burning.
Thanks again to Spend With Pennies for this luxurious and tantalizing recipe.
