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Indulge in the Creamy Garlic Shrimp With Parmesan, a delightfully easy shrimp recipe that’s ready in under 10 minutes! Coated in a rustic, buttery sauce, this dish features succulent shrimp bathed in a velvety, garlic-infused cream with a twist of Parmesan—both decadent and comforting.
Transform and elevate everyday ingredients into a spectacular meal perfect for a quick weeknight dinner or special occasion. For an even more heavenly experience, consider pairing it with our Honey Garlic Butter Roasted Carrots. Enjoy the flavors and impress your guests!
What Sets This Creamy Garlic Shrimp Apart?
What sets my Creamy Garlic Shrimp With Parmesan recipe apart from the rest is the perfect balance of flavors and simplicity. Adapted from my popular Creamy Garlic Scallops recipe, this mouthwatering dish goes with absolutely anything and assures the same stellar result.
I craft my recipes to provide a rich, decadent sauce that perfectly complements succulent shrimp, without overwhelming you with complex steps. I focus on using everyday ingredients that you likely already have in your kitchen, making it convenient and accessible. Plus, my easy-to-follow instructions ensure that you can achieve restaurant-quality results right in your own home. This recipe is quick, ready in under 10 minutes, making it perfect for busy weeknights or impressing guests without the fuss. If you enjoy creamy seafood dinners like this, you might also love this quick seafood carbonara pasta for another rich meal that comes together just as easily.
Creamy Garlic Shrimp: Key Ingredients
The magic of this Creamy Garlic Shrimp With Parmesan lies in its essential ingredients. Each one contributes to a rich, flavorful sauce that envelops succulent shrimp in creamy perfection. Let’s dive into what makes this recipe truly exceptional:
- Shrimp: Opt for fresh, wild-caught shrimp for the best flavor and texture. When buying shrimp, look for firm, translucent flesh and a mild, sea-like scent. Whether you choose tails on or off is up to you—both work beautifully in this recipe. If using frozen shrimp, make sure they’re fully thawed and patted dry before cooking.
- Garlic: Fresh garlic is key to achieving that robust, savory flavor. Choose garlic bulbs that are firm with dry, papery skins. Avoid any bulbs that feel soft or have started to sprout. Mince the garlic finely to ensure it melds seamlessly into the creamy sauce.
- Dry White Wine or Chicken Broth: For a touch of elegance, use a dry white wine such as Sauvignon Blanc or Pinot Grigio. It adds a subtle acidity that enhances the sauce’s depth. If you prefer a non-alcoholic option, high-quality chicken broth works just as well, providing a savory undertone.
- Parmesan Cheese: Freshly grated Parmesan is a must for the best flavor and texture. Avoid pre-grated options, as they often contain additives that can affect the sauce’s creaminess. Look for Parmesan with a nutty aroma and a slightly gritty texture—this indicates it’s well-aged and full of flavor.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Creamy Shrimp in Garlic Sauce with parmesan, versatility is essential. Even if you don’t have every single ingredient on hand, don’t fret—there are numerous tasty alternatives that will ensure your dish remains flavorful and delightful.
- Butter Options: If you prefer not to use salted butter, opt for unsalted butter and season the shrimp to your taste. This allows you to control the saltiness and customize the dish to your liking.
- Cream Alternatives: Feel free to use reduced fat cream (or light cream), half and half, or heavy/thickened cream depending on your preference. For a lower calorie option, evaporated milk is a great substitution that still provides a creamy texture.
- Enhance the Flavor: If you’re feeling adventurous, add a pinch of red pepper flakes for a bit of heat or a squeeze of lemon juice for a bright, zesty finish. These small tweaks can add an extra layer of flavor without altering the core of the recipe.
Perfect Creamy Garlic Shrimp: Step-By-Step
Ready to create delectable Garlic Parmesan Shrimp with this recipe? Follow these simple steps with images to guide you through the process. You’ll achieve a rich, creamy shrimp dish, bursting with the flavors of garlic, Parmesan, and fresh herbs that’s sure to impress and delight:
- Prepare the Shrimp: Heat oil in 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 and set aside.
- Sauté the Garlic: Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth and reduce by half, scraping any bits off the bottom of the pan.
- Simmer the Cream: Reduce heat to low-medium. Add the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
- Melt the Parmesan: Add the Parmesan cheese and allow the sauce to gently simmer for a further minute or so until the cheese melts and the sauce thickens.
- Combine and Garnish: Add the shrimp back into the pan and sprinkle with parsley. Taste the sauce and adjust salt and pepper if needed.
- Serve and Enjoy: Serve! These shrimp are versatile—you can enjoy them as they are or use them as a sauce for pasta.
Shrimp ready, now what to do with it? If you’re wondering whether to enjoy them with a slice of Garlic Bread or pair them with something else, the choice is yours! The ultimate question arises: carbs or no carbs? I’ll leave that decision to you, while offering plenty of options to help you decide.
For team carbs, consider pairing the shrimp with pasta, Easy Creamy Mashed Potatoes, or Garlic Cheese Bread. For team vegetables, try pairing the shrimp with Cauliflower Fried Rice for a lighter twist on the classic, Mashed Cauliflower as a creamy and low-carb alternative to mashed potatoes, or Sautéed Green Beans for a crisp and refreshing side. Each option offers a delicious way to complement your shrimp while keeping things. Enjoy exploring these delicious options!
Recipe FAQ’s
The shrimp is cooked when it turns pink and opaque. It usually takes about 1-2 minutes on each side. Be careful not to overcook them as they can become tough.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the sauce from breaking.
I recommend choosing a white wine to go with this dish. A light Chardonnay or Pinot Gris pairs really well with the creamy, garlicky flavors. For a sweeter option, choose a Riesling or a Sparkling Moscato.
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Creamy Garlic Shrimp
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp tails on or off
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black 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 parmesan cheese freshly grates
- 2 tablespoons parsley fresh, chopped
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW! Stumbled upon this because I had NO time to defrost anything and make a decent dinner tonight. Well this was not only a pleasant surprise for a quick meal, but the family is still raving long after I have cleaned up. Everyone (adult children and the “man”) say this is a keeper.
Made this almost exactly as written. Did not have enough heavy cream so I mixed fat free cream with the 3/4 cup heavy cream I had left to make up the difference. I did not have parm cheese but I had romano-peccorini…in it went. I only had frozen cooked 16-23 shrimp so I defrosted and put it in at the end (after spinach) so it warmed up. AMBROSIA!! My picky (26 yr old) niece who is living w/me said THREE TIMES that I def need to make this again. THANK YOU!
This was fabulous! I used heavy cream and chicken broth. I also used xanthan gum to thicken it. I used a 1/4 teaspoons of the gum and dissolved it in a tablespoon of the chicken broth. I whisked it in just after I added the Parmesan. I served it over cauliflower rice. It was all I could do to not eat all of it.
This recipe is absolutely delicious! I don’t comment on recipes often, but this is one of my absolute favorites! I have made it multiple times over linguini noodles and I wouldn’t change a thing! Thank you for sharing!
I made this recipe with medium to small shrimp, scooped portions of it into vol-au-vent’s, topped with a bit of shredded Emmental and finished off in the salamander. You won’t regret trying it.
Absolutely deliciously rich with flavor. I only added some dill and red pepper flakes. Served it over rice with cauliflower. My husband said it was a “restaurant quality dish”, and he loved it. Thank you.
This was so good! Whole family loved it. Served with spaghetti.
My husband LOVED this dish. He just asked me to make several batches so I could freeze dry them for him when he travels. We served the dish over zucchini noodles and used heavy cream-Keto.
Our assignment in my hs culinary class was to find a recipe that we wanted to make, and make it in class. I randomly found this recipe on Pinterest and decided to make it, I had to cut the recipe in half and I also used half-and- half instead of reduced fat cream. It turned out absolutely amazing and my classmates loved it as well as my teacher and I made a 100 on the assignment. Definitely gonna make this again and would 100% recommend trying
I sautéed farm fresh spring asparagus and mushrooms to go into this recipe and topped finished dish with chopped fresh dill instead of parsley, lovely.
Delicious. Big hit!!