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Creamy Garlic Shrimp

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Rating: 4/5
2 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 14486
cook method: stovetop

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1/2 cup butter
2 pounds shrimp, peeled and deveined
10 cloves garlic, minced
1 teaspoon crumbled dried tarragon, optional
2 cups whipping cream
1 pinch cayenne pepper
2 tablespoons dry white wine
3 tablespoons minced fresh parsley


Melt butter in a large skillet over medium heat. Add shrimp, garlic and tarragon (if using) and stir until opaque and just pink, about 1 minute. Remove shrimp using slotted spoon; set aside. Add cream and cayenne to skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp to skillet.

Toss gently until heated through, about 1 minute. Serve over pasta. Sprinkle with parsley.

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873 calories, 71 grams fat, 8 grams carbohydrates, 49 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 4 star recipe rating
Recipe was very rich. Will probably use half and half next time to cut down the richness a bit.

Guest at

REVIEW: 5 star recipe rating
I just made this tonight and it was pretty good. I used Alton Brown's cocktail shrimp brine (1 cup water, 2 cups ice, 1/4 cup each kosher salt and sugar) on a pound of 41/50 raw shrimp. I increased the sauce ingredients by 1/2 and it worked out well with about 2/3 pound (before cooking) of linguine. The only thing that could be better is if the sauce was a little bit thicker; it will thicken a little after taking it off the heat and/or over pasta. Maybe it's possible to add a tablespoon or two of flour after taking out the shrimp to make a simple roux.

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