Ultimate Creamy Garlic Shrimp (Printable)

Succulent shrimp simmered in a garlicky cream sauce with fresh herbs and spices.

# 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 with paper towels, then season evenly with salt, pepper, and paprika.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink. Remove shrimp to a plate.
03 - Reduce heat to medium. Add remaining butter, shallot, and garlic to the skillet and sauté for 1–2 minutes until fragrant and translucent.
04 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and red pepper flakes until sauce is smooth and slightly thickened, about 2–3 minutes.
05 - Return shrimp and any accumulated juices to the pan. Toss gently to coat and cook for 1–2 minutes until warmed through.
06 - Stir in lemon juice and chopped parsley. Adjust seasoning as needed. Serve immediately, garnished with extra parsley and lemon wedges if desired.

# Expert Hints:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be plating in less time than it takes to watch a sitcom.
  • The sauce is so silky and garlicky that even picky eaters reach for seconds.
  • You only need one skillet, which means cleanup is faster than the cooking itself.
02 -
  • Don't leave the shrimp in the pan too long or they'll turn rubbery. Pull them the moment they're just pink and curled.
  • Let the cream simmer gently, not boil, or it can break and turn grainy instead of silky.
  • Taste the sauce before adding the shrimp back in so you can adjust the salt and heat while it's still easy to stir.
03 -
  • Use a large enough skillet so the shrimp aren't crowded, or they'll steam instead of getting that beautiful golden sear.
  • Grate your own Parmesan fresh. The pre-shredded kind has anti-caking agents that make the sauce gritty instead of smooth.
  • Keep a little pasta water or chicken broth nearby. If your sauce gets too thick, a tablespoon or two will loosen it right up without diluting the flavor.
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