Creamy Garlic Shrimp

I still remember the first time I tossed tender shrimp into a silky garlic cream sauce — five minutes later we declared it a weeknight win. This creamy garlic shrimp recipe is quick, comforting, and feels restaurant-quality without the fuss. It’s perfect when you want something elegant after work, need a crowd-pleasing dinner, or want a low-carb swap to pasta night. If you like bold garlic flavor and a sauce that clings to every bite, this one delivers.

Why you’ll love this dish

This recipe hits several happy notes at once: fast hands-on time, humble pantry ingredients, and a rich, silky sauce that makes ordinary shrimp feel indulgent. It’s the sort of meal you can pull together in under 20 minutes, which is why busy nights or last-minute guests are great occasions for it.

“Simple ingredients. Big flavor. We plated this over buttered linguine and pretended it took hours.” — home cook review

Reasons to make it now:

• Speed: Shrimp cook in minutes, and the sauce comes together while they rest.
• Comfort: A creamy Parmesan sauce that isn’t overworked or fussy.
• Versatility: Serve over pasta, rice, or roasted vegetables for different meals.
  If you’re changing up your weeknight lineup, pairing this with a light lemon dessert like this creamy lemon lush can round the meal beautifully.

The cooking process explained

Before you start: this recipe is essentially three short stages — sauté garlic and shrimp, deglaze with chicken broth and add cream, then melt in Parmesan to finish. Expect about 15 minutes total from start to finish. Drying the shrimp first helps them sear; gentle simmer keeps the cream smooth; stirring the cheese in off high heat prevents graininess.

Quick overview:

1. Melt butter, bloom garlic.
2. Sear shrimp until just opaque.
3. Add broth → cream → Parmesan, then season and garnish.

What you’ll need

• 1 pound shrimp, peeled and deveined (use medium or large; tails on if you want presentation)
• 3 tablespoons butter (or 2 tbsp butter + 1 tbsp olive oil)
• 4 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream (substitute: half-and-half for lighter sauce, but it will be thinner)
• 1/2 cup chicken broth (substitute vegetable broth for pescatarian option)
• 1/2 cup grated Parmesan cheese (freshly grated yields the best melt and flavor)
• 1 teaspoon Italian seasoning (or 1/2 tsp each dried oregano and thyme)
• Salt and pepper to taste
• Chopped parsley for garnish

Notes on ingredients:

• Shrimp: thaw fully and pat dry to avoid steaming instead of searing.
• Parmesan: pre-grated often has anti-caking agents that can make the sauce slightly grainy; freshly grated is best.
• Cream: heavy cream gives richness and a stable sauce; for dairy-free, see variations below.

I also like to keep a jar of Italian seasoning in the pantry for quick flavor — but you can easily swap in fresh herbs if you prefer.

Directions to follow

1. Pat shrimp dry and season lightly with salt and pepper.
2. In a large skillet over medium heat, melt the butter (add a splash of olive oil if your butter tends to brown quickly).
3. Add minced garlic and sauté 30–45 seconds until fragrant; do not let it brown.
4. Add the shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque (about 3–4 minutes total). Remove shrimp to a plate so they don’t overcook.
5. Pour the chicken broth into the skillet to deglaze, scraping any browned bits from the bottom. Let the broth simmer 1–2 minutes to reduce slightly.
6. Stir in the heavy cream and bring to a gentle simmer (not a rolling boil).
7. Reduce heat to low, add the grated Parmesan and Italian seasoning, and stir until the cheese melts and the sauce is smooth.
8. Return the shrimp to the skillet just to warm through (30–60 seconds). Taste and adjust seasoning with salt and pepper.
9. Spoon onto plates, garnish with chopped parsley, and serve immediately.

Short, clear steps make this beginner-friendly but also flexible for cooks who like to tweak quantities.

Best ways to enjoy it

• Over pasta: Toss with linguine or fettuccine and a squeeze of lemon for a classic pairing.
• Low-carb option: Serve over steamed zucchini noodles or cauliflower rice.
• With crusty bread: Use the bread to mop up the sauce — a dinner favorite.
• As a brunch special: Plate alongside scrambled eggs and roasted tomatoes for a richer spread.

For inspiration, I often alternate between pasta and a lighter bed of greens depending on the season. If you want a citrus contrast, a simple lemon-garlic sautéed asparagus makes a bright side. Another creamy citrus dessert pairing that works well afterward is this creamy roasted tomato soup (for a cozy multi-course menu, try smaller portions).

Storage and reheating tips

• Refrigeration: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
• Reheating: Warm gently over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat which can cause the cream to separate and shrimp to toughen.
• Freezing: You can freeze the cooked dish, but cream-based sauces can change texture after freezing. Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge and reheat slowly with added liquid.
  Food safety note: store and reheat promptly — seafood should not sit at room temperature for extended periods.

Pro chef tips

• Dry the shrimp: Patting shrimp completely dry before cooking ensures a quick sear and better texture.
• Don’t overcook: Shrimp go from perfect to rubbery quickly. Remove them when opaque and slightly firm; they’ll finish warming in the sauce.
• Low and slow for the cream: Once cream is added, keep heat gentle to prevent boiling and splitting.
• Fresh cheese matters: Freshly grated Parmesan melts more smoothly. Add it off the highest heat and stir constantly.
• Garlic care: Burnt garlic tastes bitter. Cook just until fragrant and slightly golden.
• If your sauce is too thin: Simmer gently to reduce, or stir in an extra tablespoon of grated cheese to thicken. If too thick, loosen with broth.

Creative twists

• Lemon-parmesan: Finish with 1 teaspoon lemon zest and a squeeze of juice for brightness.
• Spicy garlic shrimp: Add 1/4–1/2 teaspoon red pepper flakes when sautéing the garlic.
• Tomato and basil: Stir in halved cherry tomatoes and fresh basil for a brighter, more Mediterranean take.
• Dairy-free: Replace butter with olive oil and heavy cream with full-fat coconut milk; use nutritional yeast instead of Parmesan.
• Wine-kissed: Splash 1/4 cup dry white wine into the skillet after deglazing with broth for extra depth.
• One-pan pasta: Add cooked pasta directly to the skillet and toss to coat; finish with a little pasta water to bind.

These swaps let you tailor the dish to dietary needs or whatever’s in your fridge.

Common questions

Q: How long does this take from start to finish?
A: About 15–20 minutes total. Prep (mincing garlic, patting shrimp dry) takes 5–7 minutes; cooking is another 8–12 minutes.

Q: Can I use frozen shrimp?
A: Yes — thaw completely in the fridge or under cold running water, then pat dry. Cooking from frozen leads to uneven texture.

Q: Can I substitute half-and-half for heavy cream?
A: You can, but the sauce will be thinner and less rich. Simmer longer to reduce, or add a bit more Parmesan to thicken.

Q: Is this safe to reheat and store?
A: Yes. Refrigerate within two hours and use within 3–4 days. Reheat gently and add liquid if the sauce tightens.

Q: How do I prevent the cream from curdling?
A: Keep the heat low and add cheese off the highest flame. Avoid boiling the cream vigorously.

Conclusion

If you want another creamy seafood idea to compare techniques or inspiration, check out this detailed version of Creamy Garlic Shrimp – Ahead of Thyme for additional tips and plating suggestions.

Creamy Garlic Shrimp

A quick and comforting creamy garlic shrimp recipe that feels restaurant-quality without the fuss. Perfect for busy weeknights or last-minute guests.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound shrimp, peeled and deveined Use medium or large; tails on if you want presentation.
• 3 tablespoons butter Or 2 tbsp butter + 1 tbsp olive oil.
• 4 cloves garlic, minced Adjust to taste.
• 1 cup heavy cream Substitute: half-and-half for a lighter sauce, but it will be thinner.
• 1/2 cup chicken broth Substitute vegetable broth for pescatarian option.
• 1/2 cup grated Parmesan cheese Freshly grated yields the best melt and flavor.
• 1 teaspoon Italian seasoning Or 1/2 tsp each dried oregano and thyme.
• to taste Salt and pepper
• for garnish Chopped parsley

Method

 

Preparation

1. Pat shrimp dry and season lightly with salt and pepper.
2. In a large skillet over medium heat, melt the butter (add a splash of olive oil if your butter tends to brown quickly).
3. Add minced garlic and sauté for 30–45 seconds until fragrant; do not let it brown.

Cooking

1. Add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque (about 3–4 minutes total). Remove shrimp to a plate.
2. Pour the chicken broth into the skillet to deglaze, scraping any browned bits from the bottom. Let the broth simmer for 1–2 minutes to reduce slightly.
3. Stir in the heavy cream and bring to a gentle simmer (not a rolling boil).
4. Reduce heat to low, add the grated Parmesan and Italian seasoning, and stir until the cheese melts and the sauce is smooth.
5. Return the shrimp to the skillet just to warm through (30–60 seconds). Taste and adjust seasoning with salt and pepper.
6. Spoon onto plates, garnish with chopped parsley, and serve immediately.

Notes

This recipe is beginner-friendly but also flexible for cooks who like to tweak quantities. Keep leftover shrimp in an airtight container for up to 3-4 days, reheating gently.