Ultimate 20-Minute Creamy Garlic Shrimp (Printable)

Succulent shrimp in a rich garlicky cream sauce ready in 20 minutes for a delicious meal.

# What You’ll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 4 cloves garlic, finely minced
03 - 1 small shallot, finely chopped
04 - 2 tablespoons fresh parsley, chopped

→ Dairy

05 - 3 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1/4 cup grated Parmesan cheese

→ Other

08 - 1 tablespoon olive oil
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - Juice of 1/2 lemon

# Directions:

01 - Pat shrimp dry with paper towels. Season evenly with salt, black pepper, and paprika.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Reduce heat to medium. Add remaining butter, shallot, and garlic to the skillet. Sauté for 1 to 2 minutes until fragrant and translucent.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and crushed red pepper flakes, whisking continuously until sauce is smooth and slightly thickened, about 2 to 3 minutes.
05 - Return shrimp and any accumulated juices to the skillet. Toss gently to coat shrimp with sauce, cooking an additional 1 to 2 minutes until heated through.
06 - Stir in lemon juice and chopped parsley. Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • It tastes like you spent an hour at the stove, but you'll be plating in twenty minutes flat.
  • The garlic-cream sauce clings to every bite of shrimp with just the right balance of richness and brightness.
  • You can dress it up for company or keep it simple on a Tuesday night—it works either way.
02 -
  • Don't overcook the shrimp—they turn rubbery fast, so pull them the moment they're just pink and opaque.
  • If your sauce seems thin, let it simmer another minute or add a touch more Parmesan to thicken it naturally.
  • Always use freshly grated Parmesan instead of the pre-grated kind, which has additives that can make the sauce grainy.
03 -
  • Use a large skillet so the shrimp have room to sear properly without crowding, which would make them steam.
  • Taste the sauce before adding the shrimp back in—you want it well-seasoned on its own so every bite sings.
  • Keep lemon wedges on the table so everyone can add an extra squeeze if they want more brightness.
Go back