Description
A rich and comforting skillet dish made with tender shrimp, sweet corn, and a silky cream sauce, all cooked together in one pan for an easy yet impressive meal.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 2 cups fresh corn kernels
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large skillet over medium heat and allow it to warm.
- In a bowl, toss the shrimp with paprika, salt, and black pepper until evenly coated.
- Add olive oil and butter to the skillet. Once melted, stir in the diced onion and red bell pepper. Cook for 4 to 5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the corn kernels and cook for 2 minutes. Arrange the seasoned shrimp in a single layer in the skillet.
- Cook the shrimp for about 2 minutes per side until pink and opaque.
- Pour in the heavy cream and let it gently simmer for 3 to 5 minutes until slightly thickened.
- Stir in the chopped parsley, adjust seasoning if needed, and serve hot.
Notes
- Do not overcook the shrimp, as they can become rubbery.
- Simmer the cream gently to prevent curdling.
- Add a squeeze of lemon juice before serving for extra brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
Keywords: creamy shrimp and corn skillet, shrimp skillet dinner, shrimp and corn recipe, easy seafood skillet, gluten free shrimp dinner