Description
A quick, rich Italian-inspired dish where seared shrimp is combined with a tangy sun-dried tomato and parmesan cream sauce for bold, umami flavor. Perfect for a 30-minute meal with minimal cleanup and ideal for any occasion.
Ingredients
Large shrimp 1 ½ pounds, Peeled and deveined
Olive oil 1 tbsp, Or avocado oil
Unsalted butter 2 tbsp
Garlic 4 cloves, Mince finely; substitute 2 tsp
Paprika 1 tsp, Smoked paprika adds depth
Red pepper flakes ½ tsp
Sun-dried tomatoes ½ cup, Chopped
Heavy cream 1 cup
Grated parmesan cheese ½ cup
Instructions
Pat shrimp dry and season with paprika, red pepper flakes, salt, and pepper
Heat oil and butter in a large skillet over medium-high heat until shimmering
Add shrimp and sear for 2-3 minutes per side, or until golden and opaque
Remove shrimp from skillet and set aside
Reduce heat to medium, add minced garlic to the skillet and cook for 1 minute, until fragrant
Stir in chopped sun-dried tomatoes and cook for 2 more minutes
Pour in heavy cream, bring to a gentle simmer
Add grated parmesan cheese, stirring until a smooth, creamy sauce forms
Return seared shrimp to the skillet, toss to coat and warm through
Serve immediately over pasta or with crusty bread for soaking up sauce
Notes
To ensure compliance with halal restrictions, use parmesan cheese without animal rennet.
Substitute heavy cream with a non-dairy alternative like coconut milk for a lactose-free option.
For added depth, mix in 1 tbsp chopped fresh parsley in the final step.
Make ahead tip: Store cream sauce in the fridge for up to 3 days and reheat gently before adding shrimp.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 6-8 shrimp per serving
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg