Ultimate Creamy Garlic Shrimp (Printable)

Succulent shrimp in a rich garlicky cream sauce ready in 20 minutes.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 4 cloves garlic, finely minced
03 - 1 small shallot, finely chopped
04 - 2 tablespoons fresh parsley, chopped

→ Dairy

05 - 3 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1/4 cup grated Parmesan cheese

→ Other

08 - 1 tablespoon olive oil
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - Juice of 1/2 lemon

# Directions:

01 - Pat shrimp dry and season with salt, pepper, and paprika.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook shrimp 1 to 2 minutes per side until pink, then remove and set aside.
03 - Reduce heat to medium. Add remaining butter, shallot, and garlic; sauté 1 to 2 minutes until fragrant and translucent.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, whisking until slightly thickened, about 2 to 3 minutes.
05 - Return shrimp and any accumulated juices to the skillet. Toss to coat and cook 1 to 2 minutes until heated through.
06 - Stir in lemon juice and chopped parsley. Adjust seasoning to taste.
07 - Plate immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Hints:

01 -
  • The entire dish comes together in twenty minutes, faster than most takeout deliveries.
  • The creamy garlic sauce is so good you'll want to lick the pan, and I have no shame admitting I've done exactly that.
  • It looks and tastes like restaurant quality, but requires nothing fancy or complicated.
  • One skillet means one pan to wash, which is a victory all on its own.
02 -
  • Do not overcook the shrimp, they go from perfect to rubbery in seconds, so pull them off the heat as soon as they turn opaque.
  • Let the cream simmer gently, not boil hard, or it can break and turn grainy instead of smooth.
  • Always add the shrimp back at the end just to warm through, cooking them twice is the fastest way to tough, chewy shrimp.
03 -
  • Buy shrimp that are already peeled and deveined to save yourself precious minutes, it's worth the extra dollar or two.
  • Use freshly grated Parmesan from a block, the pre grated stuff doesn't melt as smoothly and can make the sauce gritty.
  • Taste the sauce before adding the shrimp back in, that's your last chance to adjust the seasoning before serving.
  • If the sauce feels too thick, thin it with a tablespoon of pasta water, white wine, or even a splash of milk.
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