Save to Pinterest I stumbled on this recipe during a frantic Tuesday when I had exactly twenty minutes before guests arrived and nothing but frozen shrimp in the freezer. The cream sauce came together so fast I thought I'd messed up, but that first bite—garlicky, silky, with just enough lemon—made me forget I'd been panicking ten minutes earlier. Now it's my go-to whenever I want to look impressive without the stress.
The first time I made this for my sister, she looked up mid-bite and asked if I'd ordered takeout. When I told her it was homemade, she accused me of lying until I showed her the dirty skillet still on the stove. She's been requesting it ever since, and I've never told her how little effort it actually takes.
Ingredients
- Large shrimp, peeled and deveined: Fresh or frozen work equally well, just make sure they're fully thawed and patted bone-dry so they sear instead of steam.
- Garlic, finely minced: This is the soul of the dish, so don't skimp—four cloves give you that warm, aromatic backbone without overpowering the cream.
- Shallot, finely chopped: Sweeter and gentler than onion, it melts into the sauce and adds a subtle depth you'll notice but can't quite name.
- Heavy cream: The foundation of that luxurious, cling-to-everything sauce—half-and-half works if you want lighter, but the richness is worth it.
- Parmesan cheese, grated: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff, which can make the sauce grainy.
- Unsalted butter: Adds silkiness and a hint of sweetness, plus you control the salt level better this way.
- Paprika: A touch of smoky warmth and color on the shrimp before they hit the pan.
- Crushed red pepper flakes: Optional, but a pinch gives the sauce a gentle kick that balances the richness beautifully.
- Lemon juice: Brightens everything at the end and cuts through the cream so it never feels heavy.
- Fresh parsley: Not just for looks—it adds a fresh, grassy note that ties the whole dish together.
Instructions
- Prep the shrimp:
- Pat them completely dry with paper towels, then sprinkle with salt, pepper, and paprika. Moisture is the enemy of a good sear, so don't rush this step.
- Sear the shrimp:
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high until shimmering. Lay the shrimp in a single layer and let them cook undisturbed for about a minute per side until they turn pink and develop golden edges, then transfer to a plate.
- Build the aromatics:
- Lower the heat to medium, add the remaining butter, shallot, and garlic, and stir gently for a minute or two. You'll know it's ready when the kitchen smells like the best part of an Italian restaurant.
- Make the sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then whisk in the Parmesan and red pepper flakes. Stir until the sauce thickens slightly and coats the back of a spoon, about two to three minutes.
- Finish and serve:
- Return the shrimp and any juices to the pan, toss to coat, and cook for another minute until everything is heated through. Stir in lemon juice and parsley, taste for seasoning, and serve immediately with extra parsley scattered on top.
Save to Pinterest One evening I served this over pasta with a side of garlic bread, and my husband quietly ate three helpings without saying a word. When I asked if he liked it, he just nodded and kept twirling his fork. That's when I knew this recipe was a keeper.
What to Serve It With
This sauce begs to be soaked up, so I love pairing it with steamed jasmine rice, buttery angel hair pasta, or crusty sourdough bread. A simple side salad with lemon vinaigrette keeps things light, and roasted asparagus or green beans add a nice crisp contrast to the creaminess.
Making It Your Own
If you want more color and texture, toss in a handful of baby spinach or halved cherry tomatoes right before you return the shrimp to the pan. Sun-dried tomatoes bring a tangy sweetness that plays beautifully with the garlic, and a splash of white wine in place of some cream adds a brighter, more complex flavor.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the shrimp are best enjoyed fresh. Reheat gently over low heat with a splash of cream or milk to bring the sauce back to life, stirring often so it doesn't separate. Avoid the microwave if you can—it tends to make the shrimp tough and the sauce oily.
- Freeze the sauce separately if you want to prep ahead, then cook fresh shrimp when you're ready to serve.
- If the sauce thickens too much in the fridge, thin it with a little pasta water or chicken broth while reheating.
- Don't add the lemon juice until after reheating, or it can make the cream taste off.
Save to Pinterest This dish has saved more dinners than I can count, and it never stops feeling special. I hope it becomes your secret weapon too.
Recipe FAQs
- → How do I prevent the shrimp from overcooking?
Cook shrimp in a single layer over medium-high heat for 1–2 minutes per side until just pink; carryover heat will finish cooking.
- → Can I substitute heavy cream with a lighter option?
Half-and-half can be used for a lighter sauce, though it will be less rich and creamy.
- → What sides pair well with creamy garlic shrimp?
Steamed rice, pasta, or crusty bread complement the rich sauce nicely.
- → How to add extra flavor or color to this dish?
Include baby spinach or sun-dried tomatoes during sauce preparation for enhanced flavor and visual appeal.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but always confirm that pre-grated cheeses do not contain additives.