Save I was standing at the stove one Wednesday evening, exhausted and convinced I had nothing decent to serve, when I spotted a bag of frozen shrimp in the back of the freezer. Twenty minutes later, I was scraping my plate clean, wondering why I'd ever ordered takeout. The garlic-perfumed steam rising from the pan had drawn my partner into the kitchen mid-cook, and by the time I plated it, we both knew this would become a staple.
The first time I made this for friends, I plated it over angel hair and watched them go quiet for a few seconds before the compliments started rolling in. One of them asked if I'd trained in France. I laughed and admitted I'd just winged it with butter, cream, and a hunch that more garlic is always the answer.
Ingredients
- Large shrimp, peeled and deveined: The star of the dish. I always pat them bone-dry with paper towels so they sear instead of steam, and I've learned that leaving tails on makes for prettier plating but messier eating.
- Garlic, finely minced: Four cloves might sound like a lot, but once they hit the butter, they mellow into sweet, fragrant gold. Don't skip the mincing step or you'll get harsh bites instead of silky flavor.
- Shallot, finely chopped: This adds a gentle onion sweetness that garlic alone can't deliver. I once used red onion in a pinch and it worked, but shallot is softer and more refined.
- Unsalted butter: Three tablespoons might feel indulgent, but it's what makes the sauce luxurious and helps the garlic bloom without burning.
- Heavy cream: The backbone of the sauce. It thickens beautifully when simmered and coats the shrimp like a dream. Half-and-half works if you want lighter, but you'll lose some of that velvety cling.
- Parmesan cheese, grated: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff. I learned this after a clumpy disaster with the bag kind.
- Olive oil: Just enough to keep the butter from burning when you sear the shrimp hot and fast.
- Paprika: A half teaspoon adds color and a whisper of smokiness without any real heat.
- Crushed red pepper flakes: Optional, but I always add them. They give the cream a gentle warmth that keeps it interesting.
- Fresh parsley, chopped: Stirred in at the end, it brightens the whole dish and makes it look like you put in twice the effort.
- Lemon juice: Half a lemon is all you need to cut through the richness and wake up every other flavor on the plate.
Instructions
- Prep the shrimp:
- Pat them completely dry with paper towels and season both sides with salt, pepper, and paprika. Wet shrimp won't brown, they'll just steam and turn rubbery.
- Sear the shrimp:
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and let them cook untouched for one to two minutes per side until they're just pink and barely cooked through, then pull them out and set aside.
- Build the base:
- Lower the heat to medium, add the remaining butter, shallot, and garlic, and sauté for one to two minutes until the kitchen smells amazing and the shallot turns translucent. Don't let the garlic brown or it'll taste bitter.
- Make the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan and red pepper flakes. Whisk it smooth and let it thicken for two to three minutes until it coats the back of a spoon.
- Finish the shrimp:
- Return the shrimp and any juices from the plate back into the pan, toss to coat, and cook for another minute or two until everything is heated through and glossy. Stir in lemon juice and parsley, taste, and adjust the salt if needed.
- Serve immediately:
- Spoon the shrimp and sauce over rice, pasta, or alongside crusty bread. Garnish with extra parsley and a lemon wedge if you're feeling fancy.
Save I remember plating this for my mom on her birthday, setting it down with a glass of cold white wine, and watching her take that first bite. She closed her eyes and said it reminded her of a little seafood place we used to go to when I was a kid. That's when I realized food doesn't just fill you up, it brings people back to places they thought they'd forgotten.
Serving Suggestions
This shrimp begs to be soaked up with something starchy. I love it over angel hair pasta tossed with a little reserved pasta water, but it's just as good spooned over jasmine rice or served with a hunk of warm, crusty bread for dipping. If you want to stretch it into a fuller meal, toss in a handful of baby spinach or halved cherry tomatoes right before serving.
Make It Your Own
Once you've nailed the base recipe, it's easy to riff on. I've stirred in sun-dried tomatoes for a tangy pop, swapped the paprika for a pinch of cayenne when I wanted heat, and even added a splash of white wine to the cream for extra depth. Some nights I'll toss in a handful of grated mozzarella along with the Parmesan for a stretchier, gooier sauce that clings even harder to the shrimp.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the shrimp are always best fresh. When reheating, use low heat and add a splash of cream or milk to loosen the sauce, stirring gently so the shrimp don't toughen up. I've reheated it in a skillet over medium-low and it came back to life beautifully, almost as good as the first time.
- Don't microwave on high or the shrimp will turn rubbery and the sauce will separate.
- If the sauce thickens too much in the fridge, a tablespoon of water or cream will bring it back.
- Freeze any leftover sauce separately if you want, but I don't recommend freezing cooked shrimp, they get mushy when thawed.
Save This dish taught me that weeknight cooking doesn't have to be boring or complicated. Sometimes all you need is good shrimp, a heavy hand with garlic, and the confidence to let butter and cream do what they do best.
Recipe FAQs
- → What type of shrimp works best for this dish?
Use large, peeled, and deveined shrimp for best texture and quick cooking. Fresh or frozen shrimp both work well.
- → Can I adjust the spice level?
Yes, the crushed red pepper flakes are optional and can be adjusted or omitted to suit your preferred heat level.
- → What can I serve alongside this dish?
Steamed rice, pasta, or crusty bread are excellent options to complement the creamy sauce and soak up the flavors.
- → Is there a lighter alternative for the cream?
Substitute half-and-half for heavy cream to reduce richness while maintaining creaminess in the sauce.
- → How do I ensure the shrimp stays tender?
Cook the shrimp quickly over medium-high heat until just pink and avoid overcooking to keep them juicy and tender.