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- 1 pound large shrimp, peeled and deveined - 1 cup heavy cream - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - 3 cups spinach - 1/2 cup grated Parmesan cheese - Fresh parsley, chopped for garnish Gathering fresh ingredients makes a big difference. For this dish, I prefer large shrimp. They have great flavor and texture. Heavy cream gives the sauce a rich taste. Olive oil helps cook the garlic and shrimp perfectly. Minced garlic adds a nice punch that pairs well with lemon. Lemon zest and juice brighten the dish. They bring the flavors together nicely. Italian seasoning adds herbs without extra work. Salt and pepper enhance all the tastes. For veggies, I love using cherry tomatoes. Their sweetness complements the shrimp. Spinach adds color and nutrition. Grated Parmesan cheese gives a cheesy finish. Finally, fresh parsley brings a pop of green to the plate. These ingredients come together to create a delightful meal. Each one plays a role in making the dish shine. You’ll love the balance of flavors in every bite! - Step 1: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute. Be careful not to burn it; you want it fragrant and golden. - Step 2: Add 1 pound of peeled and deveined large shrimp to the skillet. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook for about 2-3 minutes on each side. The shrimp should turn pink and curl slightly. Once done, remove them from the skillet and set aside. - Step 3: In the same skillet, pour in 1 cup of heavy cream, along with 1 tablespoon of lemon zest and 1/4 cup of fresh lemon juice. Stir well and bring to a simmer. This will help blend the flavors. Allow the sauce to thicken for about 2-3 minutes. - Step 4: Keep stirring as the sauce simmers. It should become creamy and luscious, perfect for coating the shrimp later. - Step 5: Add 1 cup of halved cherry tomatoes to the sauce. Cook them for about 2 minutes. This will soften the tomatoes and add sweetness to the sauce. - Step 6: Stir in 3 cups of spinach and cook until wilted. Then, return the cooked shrimp to the skillet. Mix everything well and heat through for about 1 minute. Finally, stir in 1/2 cup of grated Parmesan cheese until it melts and combines. Adjust seasoning as needed. Now you have a delicious creamy lemon garlic shrimp dish ready to serve! - Choosing the right shrimp: For this recipe, use large shrimp. They cook well and have great flavor. Look for shrimp that are firm and have a slight sheen. Fresh shrimp is best, but frozen works too. Just make sure to thaw them properly before cooking. - Cooking shrimp to avoid toughness: Cook shrimp quickly. Overcooking makes them rubbery. Aim for 2-3 minutes on each side. They are done when they turn pink and opaque. Remove them from the heat as soon as they’re cooked. - Additional herbs and spices: You can add more flavor with fresh herbs like basil or thyme. A pinch of red pepper flakes adds heat if you like spice. Experiment with what you enjoy. - Using fresh vs. dried ingredients: Fresh ingredients often taste better, especially herbs. Use fresh garlic for a stronger flavor. However, dried herbs work in a pinch. Just remember to use less since dried herbs are more potent. - Pairing with pasta or rice: Serve this dish over pasta or rice for a full meal. The creamy sauce pairs nicely with both. Choose your favorite type, like fettuccine or jasmine rice. - Garnishing for presentation: A sprinkle of chopped parsley adds color. You can also drizzle some extra lemon juice on top. This makes the dish look bright and fresh. {{image_2}} You can switch proteins in this dish. Try chicken or scallops instead of shrimp. Chicken works well when cut into small pieces. Cook it until browned, then follow the same steps. Scallops add a sweet touch and cook quickly. Just be careful not to overcook them. For a dairy-free option, use coconut cream or cashew cream. Coconut cream gives a rich flavor. Cashew cream is lighter and very creamy. Both options keep your dish smooth and tasty. Adding different vegetables can change the taste. Bell peppers add a sweet crunch. Zucchini brings a mild flavor and nice texture. You can add them along with the cherry tomatoes for a colorful mix. Infusing the sauce with white wine makes it special. Choose a dry white wine for the best taste. Add the wine after cooking the garlic. Let it simmer for a bit to cook off the alcohol. This step enhances the overall flavor. If you're looking for gluten-free options, you’re in luck! This dish is naturally gluten-free. Just ensure any pasta or sides you serve are gluten-free too. For low-carb options, skip the pasta and serve the dish on a bed of spinach or cauliflower rice. This keeps it light while still being filling. You can enjoy all the flavors without the carbs. To keep your creamy lemon garlic shrimp fresh, place leftovers in an airtight container. Make sure to cool the dish to room temperature before sealing it. Store the container in the fridge. This will help keep the shrimp and sauce tasty. For best results, eat leftovers within 2-3 days. When reheating creamy dishes, do so gently. Use a skillet over low heat. Stir often to prevent the sauce from breaking. You can add a splash of lemon juice or cream to revive the sauce’s smooth texture. You can freeze creamy lemon garlic shrimp, but keep in mind that the sauce might change. To freeze properly, place cooled shrimp and sauce in a freezer-safe bag. Squeeze out the air and seal tightly. This helps to prevent freezer burn. When it's time to eat, thaw the shrimp overnight in the fridge. Once thawed, reheat in a skillet over low heat. Stir frequently to ensure even heating. You can add a bit of cream or milk to help with the consistency. Leftover creamy lemon garlic shrimp will last in the fridge for about 2-3 days. If frozen, it can last up to 2 months. Always check for signs of spoilage. If the shrimp smells off or has a slimy texture, it’s best to discard it. Trust your senses; when in doubt, throw it out. You can tell shrimp is cooked when it turns pink and opaque. The flesh will look firm. Cook shrimp for about 2-3 minutes on each side. If the shrimp curl tightly, they are likely done. To be safe, the internal temperature should reach 120°F. Yes, you can prepare some parts in advance. Cook the shrimp and sauce, then store them separately. This keeps the shrimp from getting tough. You can also chop the garlic and veggies ahead. Just reheat everything together when you're ready to serve. You can use half-and-half or whole milk mixed with butter for a lighter option. Coconut cream is great for a dairy-free twist. Silken tofu blended until smooth also works well. Just adjust seasonings to taste. - Can I use frozen shrimp? Yes, just thaw them first. - What type of shrimp is best? Large shrimp or jumbo shrimp work great. - Can I add more veggies? Absolutely! Bell peppers or asparagus add color and flavor. - Is this dish spicy? It is not spicy, but you can add red pepper flakes for heat. This blog post covered essential ingredients and detailed steps for a creamy shrimp dish. I shared tips for perfecting shrimp and enhancing flavors. You can modify the recipe to fit your taste or dietary needs. Remember, cooking is about enjoying the process and experimenting. Don't hesitate to try new ingredients or techniques. Happy cooking!

Creamy Lemon Garlic Shrimp One Pan

Indulge in this creamy lemon garlic shrimp delight that promises a burst of flavor in every bite! Ready in just 25 minutes, this easy recipe combines succulent shrimp, rich cream, and zesty lemon for a scrumptious meal. Perfect for pasta lovers or as a tasty standalone dish! Click through to explore the full recipe and elevate your dinner game with this delightful seafood dish. Your taste buds will thank you!
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Ingredients
  

1 pound large shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup cherry tomatoes, halved

3 cups spinach

1/2 cup grated Parmesan cheese

Fresh parsley, chopped for garnish

Instructions
 

Heat olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

    Add the shrimp to the skillet and season with salt, pepper, and Italian seasoning. Cook for about 2-3 minutes on each side until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

      In the same skillet, pour in the heavy cream, lemon zest, and lemon juice. Bring to a simmer, stirring frequently to combine. Allow the sauce to thicken for about 2-3 minutes.

        Add the halved cherry tomatoes and cook for an additional 2 minutes until the tomatoes soften.

          Stir in the spinach and cook until wilted, then return the shrimp to the skillet. Mix everything together and cook for another minute to ensure that everything is heated through and well coated with the sauce.

            Finish by stirring in the grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.

              Remove the skillet from heat and garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the creamy shrimp over a bed of cooked pasta or rice. Drizzle with extra lemon juice and sprinkle with additional parsley for a pop of color.