There’s something magical about the combination of plump shrimp bathed in a rich, garlicky cream sauce. My Easy Creamy Garlic Shrimp recipe transforms simple ingredients into a restaurant-worthy dish that’s surprisingly quick to prepare at home. The sauce is velvety and indulgent, clinging to each succulent shrimp in the most delightful way.
Perfect for both weeknight dinners and special occasions, this dish strikes that elusive balance between impressive and effortless. The aromatic blend of garlic and herbs creates an irresistible fragrance that will have everyone gathering in the kitchen long before dinner is served.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for busy weeknights when you want something special
- Uses simple pantry ingredients alongside fresh shrimp for maximum flavor with minimal shopping
- The creamy sauce is versatile enough to be spooned over pasta, rice, or crusty bread
- Impressive enough for guests but easy enough for beginners
- Leftovers (if you have any!) reheat beautifully for lunch the next day
Ingredients
- 1 pound fresh large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (skip if you don’t like heat)
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup chicken broth (or white wine for extra flavor)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Warm up the olive oil in a large skillet over medium-high heat. Toss in the shrimp, sprinkle with a pinch of salt and pepper, and cook until they turn pink and slightly curled – about 1-2 minutes per side. Don’t overcook! Set them aside when done.
- Using the same pan (don’t clean it!), melt the butter over medium heat. Add the minced garlic and red pepper flakes, and let them dance around for about 30 seconds until you can really smell that gorgeous garlic aroma.
- Pour in your chicken broth (or wine if you’re feeling fancy), and use a wooden spoon to scrape up all those tasty browned bits from the bottom of the pan. Now add the heavy cream, Parmesan, lemon juice, and Italian seasoning. Let it bubble gently for 2-3 minutes until it starts to thicken up a bit.
- Return those beautiful shrimp to the skillet and gently toss them in the creamy sauce. Let everything mingle and warm through for another minute or two. Finish with a generous sprinkle of fresh parsley, and serve right away while it’s hot and irresistible.
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream (though the sauce won’t be quite as thick).
- Add a handful of cherry tomatoes when returning the shrimp to the pan for a pop of color and acidity.
- Stir in 2 tablespoons of grated Parmesan cheese at the end for an extra layer of flavor.
- If you don’t have white wine, substitute with chicken broth plus 1 teaspoon of white wine vinegar.
- Make it spicier by doubling the red pepper flakes or adding a dash of cayenne.
- For a time-saving tip, buy shrimp that’s already peeled and deveined.
Serving Suggestions
This creamy garlic shrimp is incredibly versatile when it comes to serving options. For a classic presentation, serve it over al dente linguine or angel hair pasta with some extra chopped parsley on top. The sauce coats the pasta beautifully, creating the perfect bite every time.
For a lower-carb option, try serving over cauliflower rice, zucchini noodles, or alongside roasted asparagus with a squeeze of lemon. A piece of crusty bread on the side is non-negotiable for soaking up every last drop of that decadent sauce!
Notes
- The shrimp are done when they turn pink and opaque and curl into a loose “C” shape. Overcooked shrimp will curl into a tight “O” and become rubbery.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to prevent the sauce from separating.
- If the sauce becomes too thick upon standing, thin it with a splash of chicken broth when reheating.
FAQs
Can I use frozen shrimp for this recipe?
Yes! Thaw frozen shrimp overnight in the refrigerator or under cold running water, then pat them thoroughly dry before cooking.
Is there a non-alcoholic substitute for the white wine?
Absolutely. You can use chicken broth with a splash of lemon juice or white wine vinegar to mimic the acidity of wine.
Can I make this dairy-free?
While it won’t have the same richness, you can substitute the heavy cream with full-fat coconut milk and use olive oil instead of butter.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon and leave a clear path when you run your finger through it. It will continue to thicken slightly as it cools.
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