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Creamy Garlic Shrimp still surprises me with how something so luxurious can come together in 20 minutes. It all happens in one pan, from searing the shrimp until they’re barely pink, to building a silky sauce of cream, garlic, and Parmesan that coats each bite.
The key is getting your shrimp just right, searing them until they’re barely pink before letting them finish in that rich cream sauce. Those few minutes while the sauce simmers are just enough time to boil pasta or slice crusty bread. Serve the creamy shrimp as a main course or as part of a larger Italian spread – either way, you’ll want something to soak up every bit of that sauce.
Table of Contents
Ingredients for Creamy Garlic Shrimp
- Shrimp: Medium-sized shrimp (31-40 per pound) are ideal for this recipe – they should look plump and smell like the ocean. If frozen, thaw completely before cooking.
- Olive Oil: I recommend extra-virgin olive oil for the best flavor.
- Butter: Use whatever butter you have on hand. I love using higher fat European-style butter because it splatters less (less water).
- Garlic: Fresh garlic is a must here. Look for heads with tight, papery skin and firm cloves – pre-minced won’t give you the same flavor.
- Heavy Cream: Use real heavy cream, not half-and-half. It creates a silkier sauce that won’t break when you add the cheese.
- Parmesan: I recommend Parmigiano Reggiano or Grana Padano – the salty, nutty flavor really comes through. Shred your own from a block since pre-shredded versions often have anti-caking agents that make the sauce grainy.
- Kosher Salt: I use Diamond Crystal (Use half the amount if you’re using Morton brand).
- Black Pepper: Season in layers – first the shrimp, then adjust the final sauce.
- Fresh Parsley: Optional, but I love the fresh flavor and bright pop of color it adds.
5 Recipe Tips
- Pat Them Dry: Take a minute to pat the shrimp thoroughly dry with paper towels – this helps them sear rather than steam.
- Don’t Overcrowd: Cook the shrimp in a single layer with space between them. Work in batches if needed.
- Timing Matters: Cook the shrimp just until they turn pink – they’ll finish cooking in the sauce.
- About the Sauce: Keep at a gentle simmer to prevent the cream from curdling. If the sauce gets too hot, it can break.
- Finishing Touch: I recommend a little extra grated Parmesan on top to add texture and concentrated flavor.
Recipe Options
- Serve It Your Way: I love to toss this creamy shrimp with fettuccini, but linguine or really any pasta works well – even gnocchi. You can also serve over rice or with potatoes or just crusty bread, anything that soaks up that luscious sauce.
- Add Some Heat: A pinch of red pepper flakes adds a gentle warmth.
- Make it Richer: Add a splash of dry white wine before the cream for more depth.
- Fresh Herbs: Try fresh basil or tarragon along with or instead of parsley.
- Change the Cheese: Pecorino Romano adds a sharper flavor, or try Asiago for something milder.
Storage and Reheating
Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. The sauce will thicken when chilled. To reheat, warm gently in a skillet over medium-low heat, stirring occasionally. Add a splash of cream or a little butter if the sauce needs thinning.
The way this sauce comes together always gets me: shrimp seared just right, garlic melting into butter, and a pour of cream that turns everything rich and velvety. In just 20 minutes, dinner is ready and my kitchen smells amazing.
Serve With
More Ways to Love Shrimp
How to Make Creamy Garlic Shrimp
Pat the shrimp dry and season them with salt and pepper. Heat your pan until the oil shimmers, then cook the shrimp in a single layer until they turn pink. Transfer them to a plate.
Lower the heat and add butter to the same pan. Once it melts, add the garlic and cook just until fragrant. Pour in the cream and let it come to a gentle simmer. Stir in the Parmesan until it melts smoothly into the sauce. Return the cooked shrimp to the pan and let them warm through in the sauce. A final sprinkle of cheese and parsley adds the finishing touch.
Creamy Garlic Shrimp
Video
Ingredients
- 2 tablespoons olive oil
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons butter
- 4 large garlic cloves minced
- 1 cup heavy cream
- 3 ounces grated parmesan cheese plus more for serving
- kosher salt and freshly ground black pepper to taste
- chopped fresh parsley for garnish, optional
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp, season with salt and pepper, and cook until just pink and opaque, about 2 minutes per side. Transfer shrimp to a clean plate.
- Reduce heat to medium; add butter to skillet and stir until melted. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Pour in heavy cream and bring to a low simmer; cook and stir until sauce thickens slightly, 2 to 3 minutes.
- Stir in grated parmesan cheese until melted and smooth. Return shrimp to skillet and toss to coat in the sauce. Taste and adjust seasoning with salt and pepper.
- Remove from heat. Sprinkle with additional parmesan and chopped fresh parsley if desired. Serve hot over pasta or rice, or with crusty bread for dipping.
Notes
- If using fresh pasta (not dried), use 12 ounces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
