Irresistible CREAMY Garlic Shrimp

Ingredients

• 3 tablespoons Extra Virgin Olive Oil (good quality Spanish olive oil)
• 1 pound Jumbo Shrimp (peeled, deveined, frozen then thawed; red Argentinian shrimp used in video)
• 1 teaspoon Sea Salt (to taste)
• 0.5 teaspoon Freshly Cracked Black Pepper (to taste)
• 8 cloves Garlic Cloves (roughly chopped)
• 0.5 tablespoon All-Purpose Flour (about 4 g, sifted)
• 0.5 cup Dry White Wine (120 ml, any dry white; can substitute white grape juice or broth)
• 1 teaspoon Fresh Lemon Juice (squeezed from a fresh lemon)
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Dried Thyme
• 0.25 teaspoon Crushed Red Pepper Flakes (a little over 0.5 g)
• 0.5 cup Low‑Fat Milk (120 ml, at room temperature)
• 0.5 cup Vegetable Broth (120 ml; can use chicken broth)
• 2 tablespoons Manchego Cheese (grated, 15 g; any firm cheese works)
• 1 tablespoon Fresh Parsley (chopped for garnish)

Instructions

1. Heat Olive Oil

   Place the large fry pan over medium heat and add 3 Tbsp extra‑virgin olive oil. Heat until the oil shimmers but does not smoke.

   Time: PT1M

2. Prepare Shrimp

   Pat the thawed shrimp dry with paper towels, then season both sides with sea salt and freshly cracked black pepper.

   Time: PT3M

3. Sear Shrimp

   Add the shrimp to the hot oil in a single layer, leaving space between each piece. Cook for about 1 minute per side, total 2 minutes, until just opaque.

   Time: PT2M

4. Set Shrimp Aside

   Transfer the cooked shrimp to a plate and set aside while you make the sauce.

   Time: PT30S

5. Sauté Garlic

   In the same pan, add the roughly chopped 8 garlic cloves. Stir continuously for about 30 seconds until fragrant but not browned.

   Time: PT30S

6. Cook Flour

   Sprinkle 0.5 Tbsp all‑purpose flour over the garlic and stir for 1 minute to eliminate raw flour taste.

   Time: PT1M

7. Deglaze with Wine and Add Aromatics

   Pour in 0.5 cup dry white wine, a squeeze of lemon juice, 1 tsp dried oregano, 0.5 tsp dried thyme, and 0.25 tsp crushed red pepper flakes. Stir and let the mixture simmer for 2 minutes.

   Time: PT2M

8. Reduce Wine

   Continue cooking for another 3 minutes until the liquid reduces to a paste‑like consistency and the alcohol evaporates.

   Time: PT3M

9. Add Milk and Broth

   Stir in 0.5 cup room‑temperature milk and 0.5 cup vegetable broth. Simmer gently for about 5 minutes, stirring occasionally, until the sauce becomes lightly creamy.

   Time: PT5M

10. Season Sauce

    Season the sauce with a pinch of sea salt and freshly cracked black pepper. Mix quickly.

    Time: PT30S

11. Re‑introduce Shrimp

    Return the cooked shrimp to the pan, toss to coat, and simmer for 1 minute until the shrimp are heated through.

    Time: PT1M

12. Finish with Cheese

    Turn off the heat and stir in 2 Tbsp grated Manchego cheese until melted and incorporated.

    Time: PT30S

13. Garnish and Serve

    Transfer the creamy garlic shrimp to a serving dish, sprinkle with chopped fresh parsley, and serve immediately with crusty baguette or over pasta.

    Time: PT30S

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

12 g

Fat

12 g

Fiber

1 g