Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes!
Everyone goes crazy for this simple yet incredible Creamy Garlic Shrimp. Transform ingredients you most likely already have in your refrigerator into an incredible dinner and serve it with low carb OR carb loaded sides for an amazing meal! All tips and suggestions included.
Shrimp Recipe
After publishing this Surf & Turf recipe yesterday, you guys have been requesting we post this shrimp recipe separately for easier printing and storing. Well, here it is!
Adapted from our popular Creamy Garlic Scallops recipe, this mouthwatering creamy shrimp goes with absolutely anything.
Sides for Creamy Garlic Shrimp
— CARBS
- We prefer ours served over rice that has been simmered with onions and garlic for added flavour. Mm-mm-mm.
- Pasta that has been mixed through with olive oil, salt and garlic. Plus a touch of extra parmesan never hurt anyone.
- Mashed potatoes
- Garlic bread soaking up the creamy sauce. Heaven.
— LOW CARBS
- Zucchini noodles
- Cauliflower rice
- Mashed cauliflower
- Steamed vegetables
- Simple side salad
What wine goes well with this?
I choose a white wine to go with this. A light Chardonnay or Pinot Gris pairs really well. For a sweeter wine, choose a Riesling or a Sparkling Moscato.
Tips:
- You can use shrimp with tails on or off. We kept ours on for a visual impact as they photograph better.
- Try to find fresh wild caught shrimp. Frozen shrimp is good too, but fresh will always have a better flavour.
- If you don’t want to use salted butter, use unsalted and season shrimp to suit your taste.
- Feel free to use reduced fat cream (or light cream), half and half or heavy/thickened cream. You can also use evaporated milk as a low calorie substitution.
LOVE this Creamy Garlic Shrimp recipe? Try these!
Creamy Lemon Parmesan Shrimp
Garlic Butter Creamy Shrimp Piccata
Creamy Garlic Butter Tuscan Shrimp
The BEST Shrimp now on video!
Creamy Garlic Shrimp
Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner!
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Serves: 4 people
Ingredients
- 1 tablespoon olive oil
- 1 pound (500 grams) shrimp, tails on or off
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 6 cloves garlic minced
- 1/2 cup dry white wine* or chicken broth
- 1 1/2 cups reduced fat cream**
- 1/2 cup fresh grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
Instructions
- Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
- Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
- Serve over pasta, rice or steamed veg.
Notes
*Use a good quality dry white wine such as a pinot griot or chardonnay.
White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.
**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.
Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.
Nutrition
Calories: 488kcal | Carbohydrates: 4g | Protein: 30g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 234mg | Sodium: 110mg | Potassium: 223mg | Vitamin A: 1765IU | Vitamin C: 9.2mg | Calcium: 375mg | Iron: 2.8mg
Crissy says
This was delicious, we loved the amount of garlic. I added 8 oz cooked penne pasta to the sauce and shrimp and it was lovely! Great dish!
judy says
This is so good!I served this yesterday for Mothers day and it was a real hit! I served it with pasta and it tasted like a meal I would have been pleased to be served at a restaurant. Next time I am going to make it with mushrooms and chicken breasts.I added more parmesan cheese and that was the only change I made to the recipe. Thanks again!
Kristine Reinhardt says
Can you make this dish ahead of time?
Judy Uhl says
Should i defrost the shrimp in the fridge?
Andrew says
Cooked this last night using large fresh banana prawn and put over Jasmine rice, it was so good, everyone was looking for more. I used the white wine in preference to the stock which was definately the right choice. I also fried up a diced onion with the garlic. just because I like onion!! A homemade garlic bread to soak up the left over sauce and it was close to the perfect meal.
Alex says
Fast and easy, the good stuff that the dish has lots of protein!
Sm says
This recipe was bellisimo?. Sooooooooo goood
John says
Can’t believe I just made this on my own and it tasted so good! Not a clue what a table spoon of butter or half cup measures are but damm it was fantastic.
Thank you Karina
Jennifer Willford says
My daughter just told me she wants me to make this recipe again for her birthday dinner 🙂
Eric says
Made this tonight just about exactly as the recipe instructs. Learned a new method to cook shrimp, too. Keep up the good work
Canuckista says
ma’am. MA’AM. This recipe is amazing. I don’t have a sense for seafood tastes and dishes so I always follow a recipe for them. I think maybe your site might be my new favourite recipe site.
I followed the recipe with pinot grigio, and for all you lactose-intolerant folks out there, I used almond milk and a tiny bit of cornstarch in place of the milk, and Becel vegan margarine in lieu of butter (fresh parmesan is not too bothersome) and it was fantastic. I didn’t have to tweak anything. Nada. Truly you have some talent, Karina. Thank you for sharing it!
Lilli says
This was excellent!! I am so happy I found your blog! I’m looking forward to trying more of your recipes!! The only change I made was I used 3 very large garlic cloves and put them in the garlic press.(mostly because this was a last minute dish I found online and made!) and I used half and half (because that’s what I had lol). It was AMAZING! This is a keeper. Can’t wait to try other recipes!
And God Bless you and your journey with lymphoma – It’s not an easy cancer to fight. You’re an inspiration!!
Happy Holidays to you and yours!
Jo says
Can I use coconut milk? That’s the only kind of “milk” we buy.
PJ says
Yes you can, I only use coconut milk as well and it taste amazing with it.
Jen says
I was doing the happy dance eating this – that is how good this recipe is. I paired it with red lentil pasta and added a good heap of garlic and it came out absolutely perfect! I am definitely going to put this into my regular rotation. Thank you for such a great recipe!
Shane says
I made this tonight for dinner for myself. I reduced it to 1/2 a recipe because I live alone. I’ve also taken the keto dirt and created my own low carb diet that has allowed me to stop taking pills for my joints. So, as a result, I served it with a cauliflower purée. It was amazing and will definitely be in my recipe notebook. The only real change that I made was a little extra cheese, and I added crushed red pepper and a pinch of cayenne. It was amazing!!!
Kim says
This was a very easy and quick weeknight dinner. Since I follow a low-carb diet, it is sometimes hard to find a good recipe. I used 2 lbs of pre-cooked, frozen shrimp (our freezer died, and I used it up), but the original sauce recipe was more than enough. I sauteed the shrimp in oil to just warm it up, then drained the shrimp as it released a lot of water. Then I continued with the butter and used a dry white wine and heavy cream. For our garlic-loving family, I probably would add more cloves and Parmesan next time to thicken it further.
Excellent recipe, thank you.
Cathy says
This was delicious and so easy to make. I used 2% milk b/c that was all I had and thickened with cornstarch. Added fresh asparagus cut into 1-inch pieces and threw them in when I added the milk. Asparagus was cooked perfect with just a little crunch. Will definitely make this again,
Cheryl says
Wow so delicious! Made this tonight and followed recipe, using half and half cream. Served over cauliflower rice. Will definitely make this again!!
WHISKEYrose says
I just served this to the fam. They all loved it. I’m going low-low carb and this was perfect because it had no flour in the sauce. A sauce that thickened up beautifully with the cheese. Served this over penne for the guys and mine over skinny pasta. Great recipe.
JeAnn says
This was absolutely delicious!!! I used heavy cream, added a tomato, and double the cheese and Yum!!!! I served it over the Green Giant cauliflower rice that comes with mushroom and asparagus… Def will be making it again. Thank you
Kristine Reinhardt says
Can I make ahead of time?
Cassie says
Yum!! Made this tonight and it was wonderful! I sautéed onion and red pepper with the garlic to add some veggies. Also added a few picked jalapeño slices to simmer at the end for some spice. I used heavy cream and white wine. My whole family loved it!
Cassie says
Oh and I served it over penne. Will be making this again!
Kim says
I made this tonight! It was wonderful! I did not have dry white wine or chicken broth instead I used red wine vinegar. I added zoodles and bacon bits to it. Thanks for sharing this delicious dish!
Createdbystarjai says
Hi can i use a white cooking wine
Ginny says
Don’t use cooking wine. It’s mostly salt. I’m surprised they still make that. Use a wine you would drink.
Tammy M says
I made this 2x this week by popular demand!! I used heavy cream instead. I also had to triple the recipe so I didn’t have to make it a 3rd time this week! HUGE hit with the family. Trying the shrimp cakes tomorrow. Love all of your recipes
Connie T. says
Made this for the second time today. It’s sooooooo good! However, today I made a double batch, and I only had 2 cups of regular half & half cream, so I made up the difference with 2% milk, and I also added an extra 1/2 cup of shredded Parmesan cheese in addition to the 1 cup required for a double recipe. All of the Parmesan cheese was fresh shredded rather than grated. It turned out deeeeeelishious!!!
I knew I saved this recipe for good reason! Please don’t allow it to disappear!! ?
Destinie Conwell says
This was soooooo easy and delicious! Only thing I did different was I used heavy whipping cream instead of low fat cream. Also next time I will double my cream! This receipe is differently a keeper! Oh I also used about 1/4 tsp of Italian seasoning at the end i didnt have parsley.
Michelle says
Tried this tonight! It’s so amazing! Thank you!
Valeria says
This was a great meal Start! Very simple from start to finish! Mine took a bit longer as I erred on the side of not overcooking the shrimp or burning the cream. I salted the shrimp but not the sauce, and the parmesan added just the right amount of saltiness at the end. My Oops moment was realizing I’d bought cilantro instead of parsley. Garden Thyme to the rescue. Thyme added a very nice aroma to the finished product. My entire house smells of garlic and I’m so happy with my meal tonight. Thank you . I’m checking out the other garlic shrimp recipe suggestions for when I have the urge to make it again. Even my neighbor, who is not crazy about shrimp, really loved this dish. Sharing is caring, and now she too has lunch of creamy garlic shrimp over finely spiraled zucchini!
Cheri says
Made this tonight. My husband asked me to make it once a week! Delicious and easy.
Debbie says
I made this with half and half and a T spoon of crushed red pepper.
Also added fresh asparagus (cut into thirds) to the cream sauce.
The asparagus was cooked perfectly. Aldente.
It made a beautiful presentation.
I have shared this with others because they loved it.
Thank you for sharing this recipe, it is now one of go to for company.
Crissy says
This is absolutely amazing!! Just as good or better than any Red Lobster I have ever eaten!! 🙂
Karina says
Thank you so much! So happy to hear that!
Jutta says
This dish is absolutely delicious and will definitely become a staple in our house. Made it exactly as described and came out and was loved by all. Thanks, Karina and greetings from Germany
Karina says
Hi Jutta!
Thank you so much. I am very happy you love it!
Nicole says
I’m doubling this recipe. Should I double the cream as well? Just seems like a lot of cream.
Thanks 🙂
Josie says
This was awesome! Hard to find food that my man likes and he loved it! We served ours over quinoa and it was amazing!
iyana says
Very good. made it for dinner tonight…followed the recipe except i cut everything in half (for a smaller portion). i added tomatoes and broccoli and it was even yummier. thanks!
Shelby says
This is amazing !!! I used whipping cream. Followed the exact recipe without any modifications. So delicious !
Lynda Makinson says
Made this last night for my husband’s birthday dinner. Amazing! He wants it again tonight…lol. It’s easy enough and restaurant quality. Served it with capellini pasta. I have leftovers for lunch today, can’t wait.
Thank you for this recipe, it’s a keeper!
Vanessa says
This recipe is ?
Ruth Eggen says
Loved the creamy garlic shrimp!
Jason Richmond says
Can I have the music from the video to go along with this dish?! Wow lol
Lauren says
Would skim milk work instead? Couldn’t find low fat cream.
Karina says
Hi Lauren,
Skim milk can work, however you have to be really careful not to boil too hard or fast because it can seperate and curdle.
Charlotte Walls says
Does this dish freeze okay?
Karina says
Hi Charlotte. Yes it does, but I do recommend having it fresh.
Chris says
Loved this! So easy and so delish! I spooned it over carbquik biscuits and it was amazing!
Deborah says
You could drink the sauce it’s so good!
Judy says
Would this reheat Ok?
Karina says
Yes! Enjoy it twice ;)!
Eva says
Recipe was AMAZING! I am so stuffed! I used evaporated milk instead of cream, broth instead of wine and I also add about a tbs of Goya Sazonador Seasoning (green top) to the cream mixture. Spooned over thin spaghetti…uggghhh! I’m so in love! My cousin is so happy she stopped by to catch this meal! Lol. Cafe Delites you’re my Shero!
Kathy Miller says
This tasted so amazing! My husband loved it. Thank you for an EASY and delicious recipe!
Edwin says
Made it. Very nice. I used heavy cream and frozen shrimp. Didn’t let the sauce thicken too much. Will definitely make again.
Melissa Gill says
This is delicious!!!! Sautéed sliced zucchini to serve with this. My husband loved the white sauce and zucchini combination. Oh and the shrimp was better after he dunked it in some cocktail sauce. (Really it was!). We will have this again!
LouLou says
Can I make this with coconut milk instead of cream? I’d love any suggestions for a non-dairy version
Karina says
Yes, that would add a great flavor with this dish. Thanks for following along with me! XO
Mommycook1 says
My family loved it! I served it over the noodles with garlic and olive oil. They gobbled it up. I followed the recipe exactly with heavy cream, only adding a little more than a pound of shrimp.
Michelle says
Can you please suggest a reduced fat cream? I’ve looked in refrigerated section near heavy whipping cream and near coffee creamers and near evaporated milk and can’t find anything called this. I can’t wait to try this. Thank you!
Kayla says
The recipe isn’t valid anymore. Can you re post it? I saved it to cook tonight after picking up the ingredients and it isn’t showing anymore!
Karina says
Thank you for letting me know! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! If you have any other questions or concerns please email me and I would love to help in any way that I can. XOXO Here is the Creamy Garlic Shrimp with Parmesan: https://cafedelites.com/creamy-garlic-shrimp/.
Hay says
Where is he recipe
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Yvon says
Thanks for this yummie recipe, it’s really great!
I’ve added some double cream instead of half half and a little bit of chili flakes.
Left a link on my Twitter and of course on Pinterest!
Won’t be the last time I will serve this delicious meal!
Karina says
That is great to hear! Thank you so much for sharing and following along with me! I really appreciate it! XO
Helen says
Do you have a recipe for making that yummy sounding rice that is your preferred way of eating this?
Karina says
I just take some rice and add in onions and garlic for added flavor. It is simple and delicious! Hope that you enjoy it!
Tiffani says
What color rice is your favorite to have this with? I’m so happy that I just found your page. I will 100 cook with a bunch of your recipes I have found. I love that I can read carefully into detail and you include a video. Exactly what I need. Thank you!!!!!