Creamy Garlic Shrimp Recipe (20 Minutes) – Fast, Rich, and Restaurant-Style
This creamy garlic shrimp comes together in a flash and tastes like something you’d order at a nice bistro. Tender shrimp simmer in a garlicky, buttery cream sauce with a hint of lemon and Parmesan. It’s comfort food you can pull off on a busy weeknight, yet it feels special enough for date night.
Serve it over pasta, rice, or with crusty bread to soak up every drop. If you love big flavor with minimal effort, this is your new go-to.
Creamy Garlic Shrimp Recipe (20 Minutes) - Fast, Rich, and Restaurant-Style
Ingredients
Method
- Pat the shrimp dry: Use paper towels to remove excess moisture. Season lightly with salt and pepper.Dry shrimp sear better and stay juicy.
- Sear the shrimp: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate.Do not overcook.
- Sauté the garlic: Reduce heat to medium. Add remaining 1 tablespoon butter and the minced garlic. Cook 30–45 seconds until fragrant, stirring so it doesn’t brown.
- Deglaze the pan: Pour in the broth (or wine).Scrape up browned bits with a wooden spoon. Simmer for 1–2 minutes to reduce slightly.
- Add cream and Parmesan: Stir in the heavy cream and Parmesan. Simmer on medium-low for 2–3 minutes, stirring until the cheese melts and the sauce thickens enough to coat a spoon.
- Brighten the flavor: Add lemon zest, lemon juice, and red pepper flakes if using.Taste and season with salt and pepper.
- Return shrimp to the pan: Add the shrimp and any juices on the plate. Toss to coat and warm through for 30–60 seconds. Do not boil.
- Finish and serve: Sprinkle with parsley.Serve immediately over pasta or rice, or with bread for dipping. The sauce will thicken slightly as it rests.
Why This Recipe Works
- High heat, fast cook: Shrimp cook in minutes, staying juicy and tender when seared quickly.
- Balanced sauce: Garlic, butter, cream, and Parmesan create richness, while lemon and a pinch of chili flake keep it bright.
- Simple pantry staples: You likely have most ingredients on hand, and the rest are easy to find.
- Flexible serving options: Pairs well with pasta, rice, zoodles, or steamed veggies.
- Weeknight-friendly: From prep to plate in about 20 minutes.
Ingredients
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 4–5 garlic cloves, minced (about 2 tablespoons)
- 1/2 cup low-sodium chicken broth (or dry white wine)
- 3/4 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- 1–2 teaspoons fresh lemon juice, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- Cooked pasta, rice, or crusty bread, for serving (optional)
Step-by-Step Instructions
- Pat the shrimp dry: Use paper towels to remove excess moisture. Season lightly with salt and pepper.
Dry shrimp sear better and stay juicy.
- Sear the shrimp: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate.
Do not overcook.
- Sauté the garlic: Reduce heat to medium. Add remaining 1 tablespoon butter and the minced garlic. Cook 30–45 seconds until fragrant, stirring so it doesn’t brown.
- Deglaze the pan: Pour in the broth (or wine).
Scrape up browned bits with a wooden spoon. Simmer for 1–2 minutes to reduce slightly.
- Add cream and Parmesan: Stir in the heavy cream and Parmesan. Simmer on medium-low for 2–3 minutes, stirring until the cheese melts and the sauce thickens enough to coat a spoon.
- Brighten the flavor: Add lemon zest, lemon juice, and red pepper flakes if using.
Taste and season with salt and pepper.
- Return shrimp to the pan: Add the shrimp and any juices on the plate. Toss to coat and warm through for 30–60 seconds. Do not boil.
- Finish and serve: Sprinkle with parsley.
Serve immediately over pasta or rice, or with bread for dipping. The sauce will thicken slightly as it rests.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Seafood is best eaten promptly.
- Reheat gently: Warm over low heat on the stove with a splash of broth or cream, just until heated through.
Avoid boiling, which can make shrimp rubbery and the sauce separate.
- Freezing: Not recommended. Cream-based sauces can split, and shrimp can turn mealy after thawing.
Health Benefits
- Lean protein: Shrimp are high in protein and low in calories, supporting satiety and muscle maintenance.
- Micronutrients: They provide selenium, B12, iodine, and zinc, important for thyroid function and immunity.
- Healthy fats (in moderation): Using cream and butter adds richness and helps absorb fat-soluble vitamins. You can lighten the sauce if needed without losing flavor.
- Customization: Add spinach, peas, or cherry tomatoes for extra fiber, vitamins, and color.
Pitfalls to Watch Out For
- Overcooking shrimp: They cook fast.
As soon as they turn pink and curl into a loose “C,” they’re done.
- Boiling the cream: High heat can cause separation. Keep it at a gentle simmer.
- Using pre-shredded cheese: It often contains anti-caking agents that don’t melt smoothly. Freshly grate Parmesan for a silky sauce.
- Skipping the deglaze: Those browned bits add deep flavor.
A quick splash of broth or wine makes a difference.
- Wet shrimp in the pan: Moisture prevents searing and dilutes the sauce. Always pat dry.
Variations You Can Try
- Lighter version: Swap half the cream for half-and-half, and add a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water to maintain body.
- Garlic butter shrimp pasta: Toss cooked linguine directly into the sauce with a splash of pasta water. Finish with extra Parmesan and parsley.
- Cajun twist: Season shrimp with 1–2 teaspoons Cajun seasoning before searing.
Add a squeeze of lemon at the end.
- Herb-forward: Stir in fresh basil or chives with the parsley for a brighter profile.
- Add veggies: Sauté spinach, asparagus tips, or halved cherry tomatoes right after the garlic, then continue with the recipe.
- Mushroom cream: Sear sliced mushrooms after removing the shrimp, then proceed. Their savory flavor pairs beautifully with the sauce.
- Wine lovers: Use dry white wine (like Sauvignon Blanc) to deglaze for a more complex sauce.
FAQ
Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge or in a colander under cold running water for a few minutes.
Pat completely dry before cooking so they sear instead of steaming.
What size shrimp works best?
Large shrimp (16–20 count per pound) are ideal. They’re meaty, cook evenly, and are less likely to overcook than small shrimp.
Can I make this without cream?
You can use half-and-half with a cornstarch slurry to thicken, or try coconut cream for a dairy-free twist. Note that coconut will add its own flavor.
Is white wine necessary?
No.
Low-sodium chicken broth works great. Wine adds depth, but the dish is still delicious without it.
How do I prevent the sauce from curdling?
Keep the heat moderate, add cream after deglazing, and avoid boiling. Stir in cheese off the heat or on low so it melts smoothly.
What can I serve this with?
Pasta, rice, mashed potatoes, or crusty bread are classic.
For a lighter option, try cauliflower rice or zucchini noodles.
Can I make it ahead?
It’s best fresh. If needed, cook the shrimp just shy of done, chill separately, and reheat gently in the sauce right before serving.
How do I scale the recipe?
Double all ingredients and use a wider skillet to avoid overcrowding. Sear shrimp in batches for the best texture.
Wrapping Up
Creamy Garlic Shrimp is the kind of quick recipe that tastes like a treat but fits any weeknight.
With simple ingredients and a few smart steps, you get tender shrimp in a rich, garlicky sauce that never feels heavy. Keep this one in your back pocket for busy evenings, last-minute guests, or whenever you want something satisfying fast. Serve it your favorite way, and don’t forget the lemon—its brightness brings everything together.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
