Save I was standing in my kitchen on a Wednesday evening, staring at a pound of shrimp I'd forgotten to plan around. My phone buzzed with a text saying guests were twenty minutes out. That panicked scramble turned into this creamy garlic shrimp, and I've never looked back. The sauce came together so fast I actually had time to set the table, and when everyone asked for the recipe, I realized I'd stumbled onto something special.
The first time I made this for my sister, she was convinced I'd ordered takeout and just plated it nicely. When I showed her the single pan in the sink, she made me walk her through every step right there. Now she texts me photos every time she makes it, usually with a caption like made this in my pajamas or date night savior. It's become our little shared secret for looking effortlessly put together.
Ingredients
- Large shrimp, peeled and deveined: I always buy them already prepped because life is short, and the texture stays tender when you pat them completely dry before cooking.
- Garlic, finely minced: Fresh garlic is non-negotiable here. The jarred stuff just doesn't bloom the same way in hot butter.
- Shallot, finely chopped: Shallots bring a sweeter, more delicate onion flavor that melts into the sauce without overpowering the seafood.
- Fresh parsley, chopped: A handful of this bright herb cuts through the richness and makes everything taste more alive.
- Unsalted butter: I use unsalted so I can control the seasoning, and it gives the sauce that restaurant-quality glossiness.
- Heavy cream: This is what makes the sauce luxurious and velvety. I've tried lighter versions, but nothing compares to the real thing.
- Grated Parmesan cheese: Freshly grated melts smoothly into the cream and adds a nutty, salty depth that pre-shredded cheese can't match.
- Olive oil: Just a tablespoon to start the sear and keep the butter from burning too quickly.
- Paprika: A subtle smokiness that gives the shrimp a beautiful color and a hint of warmth.
- Crushed red pepper flakes: Optional, but I love the tiny kick that sneaks up on you halfway through a bite.
- Salt and freshly ground black pepper: Season in layers, tasting as you go, and you'll never end up with a bland sauce.
- Juice of half a lemon: The brightness at the end is what makes people close their eyes and sigh happily.
Instructions
- Prep the shrimp:
- Pat each shrimp completely dry with paper towels, then sprinkle them with salt, pepper, and paprika. Wet shrimp will steam instead of sear, and you want that golden edge.
- Sear the shrimp:
- Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat until it shimmers. Lay the shrimp in a single layer and let them cook undisturbed for one to two minutes per side until they turn pink and curl slightly, then set them aside on a plate.
- Build the aromatics:
- Lower the heat to medium and add the remaining butter, shallot, and garlic to the same skillet. Stir gently for one to two minutes until the kitchen smells incredible and the shallot turns translucent.
- Create the cream sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then whisk in the Parmesan and red pepper flakes. Keep stirring until the sauce thickens just enough to coat the back of a spoon, about two to three minutes.
- Finish and serve:
- Slide the shrimp and any juices back into the pan, toss everything together, and cook for another minute or two until heated through. Stir in the lemon juice and parsley, taste for seasoning, and serve immediately with extra parsley and lemon wedges on the side.
Save One winter evening, I served this over a pile of buttery egg noodles with a simple green salad on the side. My friend sat at the table, twirling her fork, and said it felt like the kind of meal that makes you forget it's a weeknight. That's exactly what I love about it. It turns an ordinary Tuesday into something worth remembering.
What to Serve It With
I usually spoon this over steamed jasmine rice to soak up every drop of sauce, but it's just as good tossed with angel hair pasta or scooped up with torn pieces of crusty bread. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully, and a simple arugula salad with lemon vinaigrette balances the richness perfectly.
How to Make It Your Own
If you want to lighten it up a bit, swap half the heavy cream for half-and-half, though the sauce won't be quite as thick. I've also tossed in a handful of baby spinach or chopped sun-dried tomatoes right at the end for extra color and a little tangy sweetness. Some nights I add a splash of white wine to the aromatics before the cream, and it gives the whole dish a brighter, more complex flavor.
Storage and Reheating
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to bring the sauce back to life. Avoid the microwave if you can, as it tends to make the shrimp chewy.
- Always reheat slowly to keep the shrimp tender and the sauce smooth.
- If the sauce looks separated, whisk in a tiny bit of cold butter off the heat to bring it back together.
- Don't freeze this one. Cream sauces and shrimp both suffer in the freezer and won't taste the same when thawed.
Save This creamy garlic shrimp has become my go-to whenever I want to feel like I'm treating myself without the fuss. I hope it brings you the same easy joy it's brought to my table, whether you're cooking for yourself or the people you love.
Recipe FAQ
- → How do I prevent shrimp from becoming rubbery?
Cook shrimp quickly over medium-high heat just until they turn pink to keep them tender and juicy.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half can be used for a lighter but still creamy texture in the sauce.
- → What side dishes complement this creamy garlic shrimp?
Steamed rice, pasta, or crusty bread are excellent choices to soak up the flavorful sauce.
- → How can I add more color or flavor to the dish?
Incorporate baby spinach or sun-dried tomatoes for added vibrancy and taste.
- → What wine pairs well with this creamy shrimp preparation?
A crisp Sauvignon Blanc or Pinot Grigio complements the richness and garlic notes perfectly.