Pin it I was standing in my kitchen one Thursday evening, staring at a pound of shrimp I'd grabbed on impulse, when my neighbor texted asking if she could stop by in twenty minutes. No plan, no backup, just shrimp and a ticking clock. I pulled out garlic, cream, and butter—things I always keep around—and started cooking on instinct. What came together in that skillet was so silky and fragrant that she asked for the recipe three times before she left.
The first time I made this for my family, my brother-in-law scraped his plate clean and then sopped up the leftover sauce with bread he tore straight from the loaf. My sister rolled her eyes, but she was doing the same thing when she thought no one was looking. That's when I knew this recipe had staying power—it turns people into sauce-chasers.
Ingredients
- Large shrimp, peeled and deveined: The star of the dish, choose shrimp that smell fresh and oceanic, never fishy, and pat them very dry so they sear instead of steam.
- Garlic, finely minced: Four cloves might sound like a lot, but they mellow into sweet, aromatic gold in the butter—don't skimp here.
- Small shallot, finely chopped: Shallots add a delicate onion flavor that's softer and slightly sweeter than regular onions, perfect for quick sauces.
- Fresh parsley, chopped: Bright, grassy parsley cuts through the cream and makes the whole dish feel lighter and fresher.
- Unsalted butter: Butter is the foundation of the sauce, giving it body and a glossy finish that coats the shrimp beautifully.
- Heavy cream: This is what makes the sauce luxurious and cling to every surface, you can use half-and-half for a lighter version but the cream is worth it.
- Grated Parmesan cheese: A little Parmesan thickens the sauce and adds a nutty, salty depth that ties everything together.
- Olive oil: Just a tablespoon helps the butter handle higher heat without burning when you sear the shrimp.
- Paprika: A hint of paprika gives the shrimp a subtle warmth and a gorgeous golden-pink color.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that makes the sauce more interesting without overwhelming it.
- Salt and freshly ground black pepper: Season at every step, tasting as you go, because salt brings out the sweetness in the shrimp and balances the cream.
- Juice of half a lemon: The final squeeze of lemon brightens the whole dish and keeps it from feeling too heavy.
Instructions
- Prepare the shrimp:
- Pat the shrimp completely dry with paper towels—this step matters more than you think because wet shrimp steam instead of sear. Season them all over with salt, pepper, and paprika, letting the spices cling to the surface.
- Sear the shrimp:
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat until the butter foams and smells nutty. Add the shrimp in a single layer, letting them sit undisturbed for a minute or two per side until they turn pink and golden at the edges, then remove them to a plate.
- Build the aromatics:
- Lower the heat to medium and add the remaining butter, shallot, and garlic to the same skillet. Stir them gently for a minute or two, just until the garlic turns fragrant and the shallot goes translucent and soft.
- Create the cream sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then whisk in the Parmesan and red pepper flakes. Keep stirring until the sauce thickens slightly and coats the back of your spoon, about two to three minutes.
- Finish with shrimp:
- Slide the shrimp and any juices back into the pan, tossing them in the sauce until they're heated through and fully coated. Stir in the lemon juice and parsley, taste, and adjust the seasoning with more salt or pepper if needed.
- Serve immediately:
- Plate the shrimp while everything is hot and glossy, garnishing with extra parsley and lemon wedges on the side. The sauce waits for no one, so get it to the table right away.
Pin it One winter night, I served this over a pile of buttered pasta with a cheap bottle of white wine, and my friend told me it felt like eating at a bistro she loved in college. She got quiet for a moment, smiling into her bowl, and I realized that's what good food does—it takes you somewhere without leaving the table.
What to Serve It With
I've spooned this over steamed jasmine rice, twirled it with fettuccine, and mopped it up with torn baguette still warm from the oven. Honestly, anything that can soak up the garlicky cream works beautifully. If you want vegetables, a handful of baby spinach wilts right into the sauce, or roasted asparagus on the side keeps things light and elegant.
Making It Your Own
Some nights I toss in a handful of halved cherry tomatoes or a few chopped sun-dried tomatoes for bursts of tangy sweetness. A splash of white wine in place of some of the cream adds brightness, and a pinch of smoked paprika instead of regular gives the whole dish a deeper, almost campfire-like warmth. This recipe is forgiving, so trust your instincts and taste as you go.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the shrimp are best eaten fresh. Reheat gently in a skillet over low heat with a splash of cream or milk to bring the sauce back to life, stirring often so it doesn't break. Microwaving works in a pinch, but go low and slow to avoid turning the shrimp tough.
- Store in an airtight container and let it cool completely before refrigerating.
- If the sauce separates, a quick whisk over gentle heat will pull it back together.
- Don't freeze this dish—cream sauces and shrimp both suffer in the freezer.
Pin it This dish has pulled me out of a dinner rut more times than I can count, and it never feels like a compromise. I hope it does the same for you.
Recipe FAQs
- → How do I prevent shrimp from overcooking?
Cook shrimp over medium-high heat just until pink and opaque, about 1-2 minutes per side, to maintain tenderness and avoid rubbery texture.
- → Can I use a different cheese than Parmesan?
Parmesan adds a nutty, sharp flavor that complements the cream sauce, but Grana Padano or Pecorino Romano can be good alternatives.
- → What can I serve with this creamy garlic shrimp?
Steamed rice, pasta, or crusty bread are great options to soak up the rich sauce and complete the meal.
- → Is it possible to make this dish lighter?
Yes, substituting half-and-half or a lighter cream can reduce richness while preserving creamy texture.
- → How does paprika affect the flavor?
Paprika adds a mild smoky warmth that enhances the overall depth without overpowering the garlic and cream.