Creamy Garlic Shrimp With Parmesan

• 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

INSTRUCTIONS:

1. In a large skillet, heat the oil over medium-high heat. Shrimp should be seasoned with salt and pepper and fried for one to two minutes on each side, or until they are pink and fully cooked. Move to a basin and keep it there.
2. Use the same skillet to melt the butter. Sauté the garlic for about 30 seconds, or until fragrant. Add the white wine or broth and let it decrease by half, making sure to scrape off any bits from the pan’s bottom.
3. Lower the temperature to a low-medium level, include the cream, and simmer gently, stirring from time to time. To taste, add more salt and pepper for seasoning.
4. After adding the parmesan cheese, simmer the sauce for a minute or two more, or until the cheese melts and the sauce thickens.
5. Return the shrimp to the pan and garnish with parsley.
6. Taste the sauce and, if necessary, adjust the salt and pepper.Serve with steamed vegetables, rice, or pasta.

NOTES:

Choose a dry white wine of superior quality, like chardonnay or pinot griot.

You can either omit or replace the chicken broth entirely with white wine. There will be a change in the sauce’s flavor.

For this dish, I use light cream or reduced fat cream. If desired, replace with half-and-half; however, take care not to boil the sauce as this could cause it to curdle. Evaporated milk is an additional low-calorie option.

It is not necessary to use cornstarch to thicken heavy or thickened cream. Reduce cream over low heat until desired thickness is achieved.

NUTRITION:

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