20-Minute Creamy Garlic Shrimp (Printable)

Succulent shrimp simmered in a rich garlic cream sauce with fresh herbs and Parmesan.

# What You 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 tbsp fresh parsley, chopped, plus extra for garnish

→ Dairy

05 - 3 tbsp unsalted butter
06 - 1 cup heavy cream
07 - ¼ cup grated Parmesan cheese

→ Other

08 - 1 tbsp olive oil
09 - ½ tsp paprika
10 - ¼ tsp crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - Juice of ½ lemon

# How-To Steps:

01 - Pat shrimp dry and season evenly with salt, pepper, and paprika.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place shrimp in a single layer and cook 1 to 2 minutes per side until just pink. Remove and set aside.
03 - Lower heat to medium. Add remaining butter, shallot, and garlic to the skillet. Sauté 1 to 2 minutes until fragrant and translucent.
04 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and crushed red pepper flakes until smooth and slightly thickened, about 2 to 3 minutes.
05 - Return shrimp and accumulated juices to the skillet. Toss to coat and cook an additional 1 to 2 minutes until warmed through.
06 - Stir in lemon juice and chopped parsley. Adjust seasoning as needed. Serve immediately garnished with extra parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but costs a fraction and uses pantry staples you probably already have.
  • The sauce clings to every curve of the shrimp, delivering creamy garlic flavor in every single bite.
  • You can serve it over pasta, rice, or with crusty bread, and it feels fancy enough for guests but easy enough for a solo Tuesday dinner.
02 -
  • Don't overcook the shrimp or they'll turn tough and chewy. Pull them off the heat as soon as they're opaque and curled into a loose C shape.
  • Let the cream simmer gently, not boil, or it might break and turn grainy instead of smooth.
  • Freshly grated Parmesan melts cleanly into the sauce, while pre-shredded cheese can clump because of added anti-caking agents.
03 -
  • Use a large skillet so the shrimp have room to sear without crowding, otherwise they'll steam and never get that golden edge.
  • Taste the sauce before adding salt, the Parmesan is already salty and you might not need any extra.
  • A microplane is the fastest way to grate garlic if you don't feel like mincing, and it practically melts into the butter.
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