Description
A rich and comforting skillet dish made with tender shrimp, sweet corn, and a velvety parmesan cream sauce, ready in just 30 minutes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined, tails removed
- 2 cups fresh corn kernels (about 3 ears of corn)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 small yellow onion, finely diced
- 1/2 cup chicken broth
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place a large skillet over medium heat and allow it to warm for 2 minutes.
- Season the shrimp with a pinch of salt and black pepper in a bowl and toss gently to coat.
- Add the butter to the skillet and let it melt. Stir in the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the corn kernels and cook for 2 minutes. Pour in the chicken broth and heavy cream, stirring gently to combine.
- Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque. Let the sauce simmer gently for about 5 minutes until slightly thickened.
- Stir in the grated parmesan cheese until melted and smooth. Taste and adjust seasoning if needed. Sprinkle with fresh parsley.
- Serve hot over rice, pasta, or with crusty bread.
Notes
- Pat the shrimp dry before cooking to help them sear properly.
- Keep the heat moderate to prevent the cream from separating.
- Add a squeeze of fresh lemon juice before serving for extra brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
Keywords: creamy shrimp and corn skillet, shrimp dinner recipe, easy seafood skillet, shrimp and corn in cream sauce