Ultimate 20-Minute Creamy Garlic (Printable)

Succulent shrimp cooked in a rich garlicky cream sauce, perfect for a quick and elegant meal.

# What You Need:

→ Seafood

01 - 1 pound 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 and season evenly with salt, 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. Whisk in Parmesan cheese and crushed red pepper flakes until the sauce is smooth and slightly thickened, approximately 2 to 3 minutes.
05 - Return shrimp and any accumulated juices to the skillet. Toss to coat and cook for 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 with additional parsley and lemon wedges if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be done before the rice finishes cooking.
  • The sauce is so good you'll want to keep a spoon nearby for sneaky tastes.
  • You can dress it up for company or keep it casual for a weeknight dinner without changing a thing.
02 -
  • Don't overcook the shrimp or they'll turn rubbery—pull them off the heat the moment they're opaque and curled.
  • Let the cream simmer gently, not boil, or it can break and turn grainy instead of smooth.
  • Always add the lemon juice at the very end, off the heat, so the acid doesn't curdle the cream.
03 -
  • Use a heavy-bottomed skillet to prevent hot spots and ensure even cooking.
  • Mince the garlic by hand instead of using a press—it releases less moisture and cooks more evenly.
  • Save a few whole shrimp in their shells for garnish if you're feeling fancy, they look stunning on the plate.
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