Ultimate Creamy Garlic Shrimp (Printable)

Succulent shrimp in a garlicky cream sauce for quick, elegant meals any night of the week.

# 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 (plus extra for garnish)

→ 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

# How to Make It:

01 - Pat shrimp dry with paper towels. Season 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 just pink. Remove shrimp and set aside.
03 - Reduce heat to medium. Add remaining butter, shallot, and garlic to the skillet. Sauté 1–2 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 smooth and slightly thickened, about 2–3 minutes.
05 - Return shrimp and any juices to the skillet. Toss to coat and cook 1–2 minutes until heated through.
06 - Stir in lemon juice and parsley. Adjust seasoning if needed. Serve immediately, garnished with extra parsley and optional lemon wedges.

# Expert Advice:

01 -
  • It tastes like something you'd order at a restaurant but comes together faster than takeout arrives.
  • The sauce is so good you'll want to soak up every drop with bread, rice, or even a spoon.
  • You only need one skillet, which means less cleanup and more time enjoying the meal.
  • It works for a quiet Tuesday or when you need to impress someone without breaking a sweat.
02 -
  • Don't cook the shrimp all the way through in the first step, they'll turn rubbery when you add them back to the sauce.
  • If your cream breaks or looks grainy, you probably had the heat too high, keep it at a gentle simmer and whisk constantly.
  • Taste the sauce before you add the shrimp back, it's your last chance to adjust salt and spice without guessing.
03 -
  • Use a skillet that's big enough to spread the shrimp out in one layer, crowding them will steam instead of sear and you'll lose that golden edge.
  • If you can find head-on shrimp, the sauce will taste even richer from the natural oils in the shells, just peel them first.
  • A microplane for the garlic and Parmesan makes everything finer and helps them melt into the sauce without clumping.
  • Save a spoonful of pasta water if you're serving this over noodles, it helps the sauce cling better than cream alone.
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