Easy Creamy Garlic Shrimp Recipe
Succulent shrimp tossed in a rich, garlicky cream sauce—ready in under 20 minutes! This Easy Creamy Garlic Shrimp Recipe brings restaurant‑quality flavor to your stovetop, perfect for quick weeknight dinners or special‑occasion meals.
Ingredients
- 1 lb 450 g large shrimp, peeled and deveined
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika optional
- 3 Tbsp unsalted butter
- 4 –5 garlic cloves minced
- ½ small shallot finely diced
- ½ tsp red pepper flakes or to taste
- ½ cup dry white wine or low‑sodium chicken broth
- 1 cup heavy cream 35–40% fat
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp fresh parsley chopped
- 1 tsp lemon zest
- Juice of ½ lemon
Instructions
- Season Shrimp: Pat shrimp dry, then toss with salt, pepper, and smoked paprika.
- Sauté Aromatics: In a large skillet over medium heat, melt butter. Add shallot and red pepper flakes; cook until softened (1–2 min).
- Add Garlic: Stir in minced garlic and cook until fragrant (30–45 sec), careful not to brown.
- Cook Shrimp: Increase heat to medium‑high. Arrange shrimp in a single layer and cook 1.5–2 min per side until pink. Transfer to a plate and cover.
- Deglaze Pan: Pour in white wine or broth, scraping up browned bits. Simmer until reduced by half (2–3 min).
- Make Sauce: Reduce heat to medium‑low. Stir in cream and whisk until smooth. Add Parmesan and cook until sauce thickens (1–2 min).
- Combine & Finish: Return shrimp to the pan. Stir in lemon zest, lemon juice, and parsley. Taste and adjust seasoning. Serve immediately.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently with a splash of cream or broth.
- Thickening Tip: If sauce is too thin, whisk in 1 tsp cornstarch mixed with 1 Tbsp cold water.
- Dairy‑Free Option: Use coconut cream and a dairy‑free “Parmesan” alternative.
- Batch Cooking: Cook shrimp in two batches if your pan is small to ensure a good sear.