Instructions
Step 1: Pat the shrimp dry with paper towels and season with salt, black pepper, paprika, garlic powder, and onion powder.
Step 2: Heat olive oil and butter in a large skillet over medium-high heat.
Step 3: Add the shrimp and cook for 2 to 3 minutes per side until pink and lightly golden.
Step 4: Remove the shrimp from the skillet and set aside.
Step 5: Reduce the heat to medium and add the minced garlic to the skillet.
Step 6: Sauté the garlic for about 1 minute until fragrant.
Step 7: Pour in the broth and heavy cream, stirring well to combine.
Step 8: Stir in the Parmesan cheese and Italian seasoning until the sauce becomes smooth and creamy.
Step 9: Return the shrimp to the skillet and simmer gently for 2 to 3 minutes.
Step 10: Stir in the fresh parsley and lemon juice.
Step 11: Serve warm with pasta, rice, bread, or vegetables.
Storage and Reheating Tips
Store leftover Creamy Garlic Butter Shrimp in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave using short intervals.
Add a splash of cream or broth while reheating if the sauce thickens too much.
Avoid overheating the shrimp to keep them tender and juicy.
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