Ultimate Creamy Garlic Shrimp (Printer-friendly)

Succulent shrimp simmered in a smooth garlic cream sauce, ready in 20 minutes for a quick elegant meal.

# 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

→ 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

# Steps:

01 - Pat shrimp dry with paper towels and season evenly 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 to 2 minutes per side until pink. Remove shrimp to a plate and set aside.
03 - Reduce heat to medium. Add remaining butter, shallot, and garlic to the skillet and sauté for 1 to 2 minutes until fragrant and translucent.
04 - Pour in heavy cream and bring mixture to a gentle simmer. Stir in Parmesan cheese and crushed red pepper flakes, whisking until smooth and slightly thickened, about 2 to 3 minutes.
05 - Return shrimp and any accumulated juices to the skillet. Toss to coat and cook for 1 to 2 minutes until heated through.
06 - Stir in lemon juice and parsley. Adjust seasoning if necessary. Serve immediately, garnished with additional parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour at the stove, but you'll be eating in twenty minutes flat.
  • The garlic and cream meld into a sauce so silky you'll want to lick the spoon.
  • It works equally well for a quiet dinner alone or when friends show up unannounced.
  • Cleanup is just one skillet and a cutting board, no marathon scrubbing required.
02 -
  • Don't overcook the shrimp or they'll turn rubbery, pull them the second they're opaque and pink.
  • If your sauce looks thin, let it simmer another minute, the Parmesan needs time to melt and thicken properly.
  • Always add lemon juice at the very end, if you cook it too long the cream can curdle.
03 -
  • Use a large skillet so the shrimp have room to sear instead of steam, crowding them will make them soggy.
  • Grate your own Parmesan fresh, the pre-shredded kind has anti-caking agents that can make the sauce grainy.
  • If the sauce breaks or looks oily, whisk in a teaspoon of cold water off the heat to bring it back together.
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