Pin it One Tuesday evening, I stood in my kitchen with twenty minutes to spare and a craving I couldn't shake. I pulled a bag of shrimp from the freezer, grabbed the heavy cream I'd bought for coffee, and decided to wing it. What came together in that skillet was so good I almost didn't plate it—I kept sneaking bites straight from the pan. That night taught me that some of the best meals aren't planned, they're just honest.
I made this for my sister the night she got promoted, and she kept pausing between bites to tell me it felt fancy without trying too hard. We sopped up every drop of sauce with bread, laughing about how neither of us could cook like this in college. She still texts me for the recipe before her own dinner parties, even though I've sent it three times.
Ingredients
- Large shrimp, peeled and deveined: Buy them already prepped to save time, and make sure they're dry before seasoning or they'll steam instead of sear.
- Garlic, finely minced: Fresh garlic is non-negotiable here, the jarred stuff just won't give you that sharp, sweet fragrance when it hits the butter.
- Shallot, finely chopped: It adds a mellow sweetness that balances the garlic without overpowering the cream.
- Fresh parsley, chopped: Bright and grassy, it cuts through the richness and makes the whole dish feel alive.
- Unsalted butter: You'll use it twice, once to sear the shrimp and again to bloom the aromatics, so keep it handy.
- Heavy cream: This is what makes the sauce luxurious and clings to every piece of shrimp like a velvet glove.
- Grated Parmesan cheese: It thickens the sauce and adds a nutty, salty depth that ties everything together.
- Olive oil: A little fat to start the sear and keep the butter from burning too fast.
- Paprika: Just enough to give the shrimp a hint of warmth and a beautiful color.
- Crushed red pepper flakes: Optional, but a pinch wakes up the whole dish if you like a gentle kick.
- Salt and black pepper: Season generously, shrimp and cream both need it.
- Lemon juice: A squeeze at the end brightens the sauce and keeps it from feeling too heavy.
Instructions
- Prep the shrimp:
- Pat them completely dry with paper towels, then season both sides with salt, pepper, and paprika. Moisture is the enemy of a good sear, so don't skip this step.
- Heat the skillet:
- Warm the olive oil and one tablespoon of butter over medium-high heat until the butter foams and smells nutty. You want the pan hot enough that the shrimp sizzle the moment they touch it.
- Sear the shrimp:
- Lay them in a single layer, no crowding, and let them cook untouched for a minute or two until the edges turn pink and golden. Flip once, cook another minute, then pull them out onto a plate.
- Build the aromatics:
- Lower the heat to medium, add the rest of the butter, and toss in the shallot and garlic. Stir gently until the kitchen smells like heaven and everything turns translucent, about two minutes.
- Make the sauce:
- Pour in the heavy cream and let it bubble softly, then whisk in the Parmesan and red pepper flakes. Keep stirring until the sauce thickens just enough to coat the back of a spoon, two to three minutes.
- Finish the dish:
- Slide the shrimp and any juices back into the pan, toss them in the sauce, and cook just until they're warmed through. Stir in the lemon juice and parsley, taste, and adjust the salt if needed.
Pin it The first time I served this over a bowl of buttery pasta, my neighbor knocked on the door to ask what I was cooking because the smell had drifted into the hallway. We ended up sharing the meal at my tiny kitchen table, and she told me stories about her grandmother's shrimp dishes in Portugal. Food has a way of turning strangers into friends when you least expect it.
What to Serve It With
This sauce begs to be soaked up, so I like to spoon it over steamed jasmine rice or twirl it into hot pasta like linguine or angel hair. If I'm feeling rustic, I'll toast thick slices of sourdough and let everyone drag their bread through the plate. A simple green salad with lemon vinaigrette keeps things light, and roasted asparagus or blistered green beans add a nice charred contrast to all that cream.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the shrimp are always best fresh. When you reheat, do it gently in a skillet over low heat with a splash of cream or broth to loosen the sauce, microwaving can make the shrimp tough. I've learned the hard way that this dish doesn't freeze well, the cream separates and the texture goes sad, so only make what you'll eat.
Ways to Make It Your Own
Once you've nailed the basic recipe, it's easy to riff on. I've stirred in handfuls of baby spinach right at the end for color, and sun-dried tomatoes add a sweet-tart punch that plays beautifully with the garlic. If you want it lighter, swap half-and-half for the heavy cream, you'll lose a little richness but gain peace of mind. Sometimes I'll toss in a few capers for brine, or finish with fresh basil instead of parsley when I'm feeling summery.
- Add a splash of white wine to the aromatics before the cream for extra depth.
- Toss in cherry tomatoes halfway through the sauce for bursts of acidity.
- Top with toasted pine nuts or slivered almonds for crunch.
Pin it This dish has gotten me through rushed weeknights, impressed guests I wanted to feed well, and reminded me that good food doesn't need to be complicated. I hope it does the same for you.
Recipe FAQs
- → How do I prevent the shrimp from overcooking?
Cook shrimp just until they turn pink and opaque, about 1–2 minutes per side. Overcooking makes them tough.
- → Can I use other types of seafood instead of shrimp?
Yes, firm seafood like scallops or chunks of fish can work well simmered in the creamy sauce.
- → What can I substitute for heavy cream?
Half-and-half or a mixture of milk and butter can provide a lighter creamy texture.
- → How should I garnish the dish?
Fresh chopped parsley and a squeeze of lemon juice brighten flavors and add color before serving.
- → What side dishes complement this dish?
Steamed rice, pasta, or crusty bread soak up the sauce beautifully and balance the richness.