This One Pot Creamy Garlic Shrimp is made using one pot-for easy clean! This dish is low in carbs, gluten-free, and tastes amazing! These jumbo shrimp are seared and smothered in a homemade lightened up creamy garlic sauce! Simply irresistible!

Makes 4 servings

If you’ve been following me for a while, then you know me…I’m all about the easy one pan dinners and that is just one of the reasons I love making this dish! It literally takes just 15-minutes from start to finish! Perfect as a weeknight dinner served with your favorite veggies! This One Pot Creamy Garlic Shrimp can be served with pasta, rice, and/or steamed veggies!

What ingredients do I need to make this One Pot Creamy Garlic Shrimp?

• Olive oil– I like to use just a teaspoon to help sear the shrimp-making them nice and brown.
• Raw jumbo shrimp- peeled, deveined, and tails removed- thaw if needed 
• Salt
• Ground black pepper
• Light butter– I like to use Land o’ Lakes light butter made with canola oil
• Minced garlic
• Reduced sodium chicken broth 
• Unsweetened almond or skim milk 
• Cornstarch 
• Non fat plain Greek yogurt-strained. You could also use blended up cottage cheese.  
• Italian seasoning
• Parmesan cheese-grated 
• Fresh parsley– chopped. This is optional for garnish.

How do I make this One Pot Creamy Garlic Shrimp?

In a small mixing bowl combine unsweetened almond milk and cornstarch.

Whisk until cornstarch dissolves. Whisk in the strained Greek yogurt or blended cottage cheese until smooth. Set aside. 

Heat oil in a nonstick large deep skillet over medium high heat for 2 minutes and is hot. 

Add raw shrimp and season with salt and pepper. Sear for 2-3 minutes on each side until they turn pink and are fully cooked through.  Note: You don’t want to overcook the shrimp.
Shrimp takes just a few minutes to cook, so keep a close eye on them and remove them as soon as they are no longer translucent.

Set shrimp aside on a plate.

Add light butter and garlic to the same skillet and sauté until fragrant. 

Add chicken broth, milk/cornstarch mixture, and Italian seasoning.

Whisk and bring the sauce to a simmer. Reduce the heat to low-medium and keep stirring until thickened to a desired consistency.

Reduce heat to low and stir in the Parmesan cheese.

Add the cooked shrimp to the skillet. Toss shrimp in sauce until well combined. 

Garnish with parsley and serve immediately.

Store creamy garlic shrimp in an airtight container for up to 3 days in the refrigerator.

Ingredients: 

• 1 tsp olive oil
• 1 lb. raw jumbo shrimp, peeled, deveined, and tails removed- thaw if needed 
• 1/2 tsp Kosher salt
• 1/4 tsp ground black pepper
• 2 Tbsp light butter
• 1 Tbsp minced garlic
• 2 Tbsp reduced sodium chicken broth 
• 1 cup unsweetened almond or skim milk- I like to use Fairlife fat free milk since it contains more protein than regular skim or unsweetened almond milk.
• 2 Tbsp cornstarch 
• 2 Tbsp non fat plain Greek yogurt, strained or blended up cottage cheese.
• 1 tsp Italian seasoning
• 1/3 cup Parmesan cheese, grated 
• 1 Tbsp fresh parsley, chopped. This is optional for garnish.

Directions:

1. In a small mixing bowl combine unsweetened almond milk and cornstarch. Whisk until cornstarch dissolves. Whisk in the strained Greek yogurt until smooth. Set aside. 
2. Heat oil in a nonstick large deep skillet over medium high heat for 2 minutes and is hot. 
3. Add raw shrimp and season with salt and pepper. Sear for 2-3 minutes on each side until they turn pink and are fully cooked through.  Note: You don’t want to overcook the shrimp.
   Shrimp takes just a few minutes to cook, so keep a close eye on them and remove them as soon as they are no longer translucent.
4. Season with salt and pepper. Set shrimp aside on a plate.
5. Add light butter and garlic to the same skillet and sauté until fragrant. 
6. Add chicken broth, milk/cornstarch mixture, and Italian seasoning. Whisk and bring the sauce to a simmer. Reduce the heat to low-medium and keep stirring until thickened to a desired consistency.
7. Reduce heat to low and stir in the Parmesan cheese until well combined.
8. Add the cooked shrimp to the skillet. Toss shrimp in sauce until well combined. Garnish with parsley and serve immediately.
9. Store creamy garlic shrimp in an airtight container for up to 3 days in the refrigerator.

Makes 4 ( 3 oz. cooked shrimp with 1/4 cup sauce) servings

3 WW Points® per serving

How do I track this recipe in my WW app? 

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