What’s for Dinner Tonight?
Annie’s Creamy Garlic Shrimp is what’s up…
What’s for dinner tonight, you ask? Well, get ready to feast your taste buds on Annie’s Creamy Garlic Shrimp! It’s that magical moment where you rummage through your pantry and refrigerator, only to discover that you already have everything you need to whip up a culinary masterpiece. This isn’t just any dish; it’s a creamy, garlicky, succulent shrimp delight that promises to leave you with a smile on your face and enough leftovers for a fabulous lunch tomorrow.
Imagine this: tender shrimp sautéed to perfection, bathed in a rich, velvety garlic sauce that clings to each morsel with a whisper of fresh herbs. The aroma fills your kitchen, making your mouth water in anticipation. Served over a bed of al dente pasta, a simple salad or paired with a side of crusty bread, Annie’s Creamy Garlic Shrimp transforms an ordinary evening into a gourmet experience. So light those candles, put on your favorite music, and savor the joy of a homemade meal that feels like a special occasion.
Now, let’s talk ingredients! You’ll need some plump, juicy shrimp, of course, and don’t forget the garlic—lots of it, because that’s where the magic begins. Next up, grab some heavy cream and butter to create that luscious, creamy texture that’ll make you swoon. And for that extra touch of decadence, you’ll need Parmigiano-Reggiano, grated to perfection, to sprinkle on top. Together, these ingredients come together in a symphony of flavors that’ll have you dancing around your kitchen. So, tie on that apron, get your pots and pans ready, and prepare to indulge in the creamy, garlicky goodness of Annie’s Creamy Garlic Shrimp. Your taste buds will thank you!
Ingredients for Annie’s Creamy Garlic Shrimp
1.5 tablespoon – olive oil
1.5 pound – Shrimp (deveined and tails off)
1/2 teaspoon – adobo seasoning with pepper
2 tablespoons – unsalted butter
5 cloves – garlic minced
1/2 cup – dry white wine or chicken broth
3/4 cup – cream (whichever type you prefer, light, whipping or heavy)
1/2 cup – grated Parmigiano-Reggiano cheese
2 tablespoons – fresh chopped parsley
8 oz – Spinach (rinsed)
1 pound – linguine or penne pasta
Salt and pepper to taste
Instructions
Heat olive oil in large skillet over medium heat. Season shrimp with salt, pepper. Place shrimp in skillet and saute until both sides are pink. Transfer to bowl and set aside.
Melt the butter in the same skillet. Saute garlic until fragrant, add the adobo seasoning to garlic and stir. Pour in white wine or chicken broth and allow to reduce to half its existence while scraping any bits off the bottom of the pan.
Reduce heat to low-medium heat, add the cream and bring to a gentle boil. Stir occasionally.
Season with salt and pepper.
Add the Parmigiano-Reggiano and allow sauce to gently simmer for another minute or until cheese melts and sauce thickens. If you find that the sauce is a bit watery, get a small bowl, add a teaspoon of cornstarch with a little of the sauce from the pan, mix together and add back into skillet. Stir until thickness is acquired.
Add the shrimp back into the pan, add the spinach for a short minute or so until spinach leaves start to wilt. Give a quick stir. Add chopped parsley. Taste the sauce and adjust salt and pepper if needed.
Prepare the pasta of your choice and serve together. Add a simple salad with lettuce, cucumber and tomatoes with balsamic and olive oil dressing (don’t forget the red onion if you’re a fan)
When it comes to the nitty-gritty nutrition details of Annie’s Creamy Garlic Shrimp, I’m afraid I’ve got zilch for you — sorry about that! But hey, let’s not get bogged down by numbers. This dish is a delightful medley of BUTTER, CHEESE, HEAVY CREAM and an avalanche of CALORIES. So, indulge wisely (or throw caution to the wind) and savor every scrumptious bite!
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