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About Gourmet Shrimp

First up is a garlic butter prawn or shrimp. You can toss these over pasta with cherry tomatoes, or you can serve them as is with a fresh salad and some crunchy bread to mop up the sauces. If you’re more a rice person, that would work too, especially with some coriander. The recipe below from Once Upon a Chef is simple, timeless and a real crowd pleaser. It takes only twenty minutes, so it’s perfect if you’re in a rush. You could even use frozen shrimp, which you can just keep in your freezer for a hurried day. If you do opt for that route, then run them under water to help defrost before you start cooking.


2 pounds extra large or jumbo shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

2 large cloves garlic, minced

4 tablespoons unsalted butter, softened

Pinch freshly chopped parsley, for garnish (optional)

Lemon wedges, for serving (optional)


Preheat the oven to 350°F.

Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for 6-8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.

For one more perfect, easy shrimp dish try this shrimp alfredo from Allrecipes. Pasta is always a winner, and who can argue with over 500 reviews? Half and half is an American mixture and you can achieve a substitute by mixing half full cream milk and half light cream, or ¾ full cream milk and ¼ heavy cream. To keep things on the healthier side, you can use whole-wheat pasta, add mushrooms and serve with a green salad.


1 pound fettuccini pasta

1 tablespoon butter

1 pound cooked shrimp – peeled and deveined

4 cloves garlic, minced

1 cup half-and-half

6 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

Salt to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.