Save I was running late on a Thursday night when I threw this together for the first time, convinced I'd mess it up. Instead, the kitchen filled with garlic and butter, and my partner wandered in asking what restaurant I'd ordered from. That's when I knew this recipe was a keeper. It's become my go-to whenever I want something impressive without the stress.
The first time I made this for my in-laws, I panicked halfway through because the cream looked too thin. I kept whisking, doubting myself, until it suddenly thickened into glossy perfection. My mother-in-law asked for the recipe before dessert even arrived. Now I make it every time I want to feel like I have my life together, even when I don't.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or like ammonia, and pat them completely dry so they sear instead of steam.
- Garlic, finely minced: Fresh garlic makes all the difference here, the jarred stuff just doesn't bloom the same way in hot butter.
- Shallot, finely chopped: Shallots add a sweet, mellow depth that regular onions can't quite match, and they soften beautifully in seconds.
- Fresh parsley, chopped: This brightens the whole dish at the end, don't skip it or substitute dried.
- Unsalted butter: You need control over the salt level, and butter gives the sauce a luxurious finish that olive oil alone won't.
- Heavy cream: This is what makes the sauce cling and turn glossy, half and half works in a pinch but won't be quite as luscious.
- Grated Parmesan cheese: Freshly grated melts smoothly into the cream, pre-grated can clump because of the anti-caking agents.
- Olive oil: A little oil keeps the butter from burning when you sear the shrimp over high heat.
- Paprika: Adds a subtle warmth and a beautiful color to the shrimp before they hit the pan.
- Crushed red pepper flakes: Optional, but a pinch wakes up the sauce without making it spicy.
- Salt and freshly ground black pepper: Season in layers, taste as you go, and adjust at the end.
- Lemon juice: A squeeze cuts through the richness and makes everything taste brighter and more balanced.
Instructions
- Prep the shrimp:
- Pat them completely dry with paper towels, then season both sides with salt, pepper, and paprika. Wet shrimp will steam instead of getting that golden edge you want.
- Sear the shrimp:
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming. Add shrimp in a single layer and cook one to two minutes per side until just pink, then transfer to a plate.
- Build the aromatics:
- Lower the heat to medium and add the remaining butter, shallot, and garlic to the same skillet. Stir constantly for one to two minutes until fragrant and translucent, scraping up any browned bits from the pan.
- Make the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, then whisk in the Parmesan and red pepper flakes. Keep stirring until the sauce thickens slightly, about two to three minutes.
- Finish the dish:
- Return the shrimp and any juices to the pan, toss to coat, and cook another minute or two until everything is heated through. Stir in lemon juice and parsley, taste, and adjust seasoning.
- Serve:
- Plate immediately while the sauce is glossy and hot. Garnish with extra parsley and lemon wedges if you like.
Save One evening, I served this over angel hair pasta with a simple green salad, and my best friend said it reminded her of a bistro we'd visited in college. We stayed up late talking, the empty plates forgotten on the table. That's the magic of a dish this easy, it gives you time to actually enjoy the people you're feeding.
What to Serve It With
I love spooning this over steamed jasmine rice to soak up every drop of sauce, but it's just as good with pasta, crusty bread, or even zucchini noodles if you want to keep it light. A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully, though sparkling water with lemon works just as well on a weeknight.
How to Make It Lighter
If heavy cream feels like too much, swap in half-and-half or even whole milk with a tablespoon of cream cheese whisked in for body. The sauce won't be quite as rich, but it'll still coat the shrimp nicely. I've also stirred in a handful of baby spinach or halved cherry tomatoes at the end for color and a bit of freshness.
Storage and Reheating
Leftovers keep in the fridge for up to two days in an airtight container, though the shrimp can toughen if reheated too aggressively. Warm gently in a skillet over low heat with a splash of cream or broth to loosen the sauce, stirring often. I've also folded cold leftovers into a frittata the next morning, and it was unexpectedly delicious.
- Store sauce and shrimp together so the flavors meld overnight.
- Reheat only once to keep the shrimp tender.
- Add a fresh squeeze of lemon and parsley when serving again to brighten everything up.
Save This dish has rescued more weeknights than I can count, and it never stops feeling special. I hope it becomes one of those recipes you reach for when you need something quick, delicious, and just a little bit indulgent.
Recipe FAQs
- → How do I ensure the shrimp remain tender?
Cook shrimp briefly over medium-high heat until just pink, avoiding overcooking to keep them tender and juicy.
- → Can I substitute the heavy cream?
Yes, half-and-half works as a lighter alternative, though the sauce will be less rich and creamy.
- → What sides pair well with creamy garlic shrimp?
Steamed rice, pasta, or crusty bread complement the creamy sauce and soak up the flavors beautifully.
- → How can I add more color and flavor to the dish?
Incorporate baby spinach or sun-dried tomatoes during the cream sauce step for extra vibrancy and taste.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but always check labels on processed items like cheese.