Dinner · American

Creamy Garlic Shrimp

Name: Creamy Garlic Shrimp
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb (680 g) large shrimp, peeled and deveined, thawed if frozen; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 6 cloves garlic, minced; 1 cup heavy cream; 1/2 cup low-sodium chicken broth; 3/4 cup freshly grated parmesan cheese; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon lemon juice; 3 tablespoons chopped fresh parsley

Plump shrimp in a rich garlic cream sauce — spoon it over anything.

Share this recipe

Creamy garlic shrimp is a twenty-minute dish that tastes like it came from a restaurant kitchen with a much longer ticket time. Shrimp are seared briefly and set aside — they need barely three minutes total — then the pan is used to build a sauce of garlic, cream, parmesan and a squeeze of lemon that comes together in the time it takes to boil a kettle. The shrimp go back in at the very end, off the direct heat, so they warm through without toughening. Spoon it over pasta, rice, mashed potatoes or simply with bread for mopping. The sauce is rich, so something acidic on the side is welcome.

❤️ Why You'll Love This Recipe

Twenty minutes from raw shrimp to plated dinner.
One skillet and a sauce built from the shrimp's own flavour.
Feels indulgent enough for guests without extra effort.
Naturally low in carbohydrates unless you serve it over pasta.

📋 Recipe Details

Prep Time: 8 min
Cook Time: 12 min
Total Time: 20 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

1.5 lb (680 g) large shrimp, peeled and deveined, thawed if frozen
2 tablespoons olive oil
3 tablespoons unsalted butter
6 cloves garlic, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
3/4 cup freshly grated parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
3 tablespoons chopped fresh parsley

👨‍🍳 Step-by-Step Instructions

1
Pat the shrimp very dry and season with the paprika, salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just opaque — an internal temperature of 145°F (63°C). Transfer to a plate.
3
Reduce the heat to medium and add the butter and garlic. Cook for 1 minute, stirring, until fragrant but not browned.
4
Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits.
5
Add the cream and simmer gently for 3 to 4 minutes until slightly thickened.
6
Lower the heat and whisk in the parmesan a handful at a time until smooth. Add the red pepper flakes if using.
7
Turn off the heat, stir in the lemon juice, then return the shrimp and their juices to the pan and toss to coat.
8
Scatter with parsley and serve immediately.

💡 Cooking Tips

Shrimp cook in about three minutes total. Take them out early — they finish in the warm sauce.
Dry shrimp sear; wet shrimp steam and turn grey.
Add the lemon juice off the heat so the cream does not curdle.
Grate the parmesan yourself for a smooth, non-grainy sauce.

🔄 Ingredient Substitutions

Scallops or chunks of cod work in place of shrimp with adjusted timing.
Half-and-half can replace the cream, but simmer longer and expect a thinner sauce.
Use full-fat coconut milk and nutritional yeast for a dairy-free version.
Stir in 3 cups of spinach or a handful of sun-dried tomatoes for extra body.

🧊 How to Store

Refrigerate in an airtight container for up to 2 days. Cooked shrimp are best eaten quickly.

♨️ How to Reheat

Reheat over low heat in a skillet with a splash of cream or broth for 3 to 4 minutes, stirring gently. Avoid boiling and avoid long microwaving, both of which toughen shrimp.