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Creamy, Cheesy, Garlicky Shrimp

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Let’s face it. This inflation thing is eating our lunch. Sometimes literally!

I’m recommending that in order to fight some of the inflation issue you consider a few behavior changes.

Eat real food. Real food costs less. If the grocery store prices make you want to scream consider going to your local farmer’s market. Buying local makes it fresher, more special and most times even cheaper.

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Creamy, Cheesy, Garlicky Shrimp

This dish tastes very much like Shrimp Scampi that you might order in an Italian restaurant. The addition of cheese takes it over the top in terms of BIG YUM.

I have to give credit to the Café Delites website for this recipe. I hardly had to change a thing. Thanks Karina! Check out her offerings when you have time.

Servings: Serves 4



1 Tbl of olive oil
1 pound of shrimp. You can choose the size. The smaller shrimp are more budget-friendly, but they are also more work. You will peel and devein the shrimp if they are not done for you already. You can leave tails on or off as you choose.
Grated sea salt and pepper to taste. I like a lot of pepper with this dish.
2 -3 Tbl of unsalted butter. I like mine on the buttery side.
6 cloves of minced garlic. (Jar garlic can work)
½ cup of dry white wine (or chicken broth)
1 1/2 cups of heavy whipping cream
½ cup of grated parmesan cheese plus more for serving.


Heat the oil in a large skillet over medium-high. Season the prepped shrimp with sea salt and pepper. Fry them in the oil for about 2 minutes on each side or until just cooked through. Transfer them to a bowl and set aside. (The smaller the shrimp the faster they will cook)

Melt the butter in the same skillet. Add the garlic and sauté until fragrant but don’t do it more than about 30 seconds. You do not want the garlic to brown. Pour in the wine/broth and allow it to reduce by half. This is important to the texture of the sauce. Stir often to incorporate any bits on the bottom of the pan.

Reduce heat to medium-low. Add the cream and bring to a gentle simmer stirring often. You want it to bubble gently but not boil over. Season with a bit more sea salt and pepper to your taste.

Add the parmesan cheese and stir the sauce. You want to continue to cook the sauce for a few more minutes so the cheese melts and the sauce thickens.

Add the shrimp back into the pan and heat them.Eat the dish plain or with zucchini noodles in Z3. Dust on some more parmesan cheese if you’d like.

When you have stabilized you can add a bit of pasta if you like.  I do angel hair pasta broken in half before you cook it. By breaking the pasta in half, you feel like you are eating more than you are. You won’t wind big, long strands this way. I only eat half-cup of cooked pasta. That way I don’t gain. The pasta might even get lost under the shrimp but that’s okay!





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