A simple and delicious dinner with loads of flavour!

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  • Cooking time:
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  • Carbs per serving:
  • 1 tablespoon olive oil
  • 500 grams of shrimps, tails on or off
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter 
  • 6 cloves garlic minced
  • 1/2 cup of chicken stock
  • 1 1/2 cups cream
  • 1/2 cup fresh grated Parmesan cheese
  • 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 chicken stock; 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. Taste test sauce and adjust salt and pepper, if needed.
  • Serve over cauliflower rice or zucchini noodles.
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