Pin it
This creamy garlic shrimp is my favorite solution for fancy weeknight dinners or quick crowd-pleasing meals. Plump shrimp swim in a buttery parmesan garlic sauce that tastes restaurant-worthy but comes together in minutes. Serve it with pasta, rice or even crusty bread to soak up every drop of that silky sauce.
The first time I made this, it was a spur of the moment dinner when friends dropped by unexpectedly. We ended up eating every last bit straight from the pan at the kitchen counter.
Ingredients
- Shrimp: one pound fresh or frozen and thawed shrimp provide sweet briny flavor and juicy texture Choose large shrimp for best results and make sure they are peeled and deveined for convenience
- Olive oil: just a splash creates a sizzling base to cook the shrimp and boosts that golden sear Look for extra virgin oil if possible
- Salt and black pepper: seasons the shrimp Give a light sprinkle on each side for layers of flavor Use flaky sea salt or freshly ground black pepper for best taste
- Unsalted butter: brings richness to the sauce and lets you control the saltiness Choose a good quality creamy butter
- Garlic: six cloves minced adds pungent mellow flavor once sautéed For best results use fresh garlic and not jarred
- Dry white wine or chicken broth: half a cup adds depth and acidity Pinot grigio and chardonnay work beautifully or use a clear broth for a different savory note
- Reduced fat cream: gives the sauce its richness I like light cream but you can swap in half and half or even evaporated milk for a lighter version Use fresh dairy whenever possible
- Parmesan cheese: about half a cup finely shredded for maximum melting Parmigiano Reggiano brings the best nutty flavor but pre-shredded can work in a pinch
- Fresh parsley: two tablespoons chopped gives the finished dish brightness and color Look for vibrant flat leaf parsley and wash it well
Step-by-Step Instructions
- Prepare and Sauté the Shrimp:
- Pat the shrimp dry with paper towels and season both sides lightly with salt and pepper Heat olive oil in a large skillet over medium high until shimmering Add the shrimp in a single layer and cook about one to two minutes per side until opaque and just pink Remove shrimp to a bowl to avoid overcooking
- Build Flavor with Butter and Garlic:
- Reduce the heat to medium then add the butter to the same skillet Let it melt fully then stir in the minced garlic Sauté the garlic for about thirty seconds until softened and aromatic but not brown Gently scrape up any browned bits from the pan for extra flavor
- Deglaze with Wine or Broth:
- Pour the white wine or chicken broth into the pan and increase the heat to bring it to a gentle bubble Let it reduce by half This should take about two to four minutes and allows the sauce to intensify in flavor
- Simmer the Creamy Sauce:
- Lower the heat to medium low Pour in the cream and stir to combine Allow this mixture to come to a gentle simmer not a boil and stir occasionally until the sauce thickens slightly about three minutes Taste and adjust seasoning with a pinch more salt or pepper if needed
- Melt in the Parmesan:
- Sprinkle the freshly grated parmesan cheese into the simmering sauce Stir constantly as it melts and thickens The sauce should be glossy and coat the back of a spoon in another minute or so
- Finish and Serve:
- Return the cooked shrimp to the skillet and toss gently so every piece is coated Spoon the sauce over each shrimp Sprinkle the chopped parsley over top and do a quick taste test for seasoning Serve immediately with your favorite sides and enjoy
Pin it
Every time I buy fresh parmesan for this recipe I savor the nutty aroma as I grate it by hand My family always flocks to the kitchen once the garlic hits the butter It brings back memories of holiday get togethers around a big table
Storage Tips
Leftovers should be cooled and packed into an airtight container Store in the refrigerator for up to two days Reheat gently over low heat in a skillet adding a splash of cream or broth if the sauce has thickened too much Avoid microwaving for best texture
Ingredient Substitutions
If you do not have white wine substitute an equal amount of chicken broth For a dairy free option use coconut cream and a sprinkle of nutritional yeast in place of parmesan You can also swap fresh basil for parsley for a different herbal finish
Serving Suggestions
This creamy garlic shrimp is wonderful over pasta noodles such as linguine or fettuccine For something lighter spoon it over fluffy rice or steamed greens I have also served it as a rich topper for roasted spaghetti squash
Pin it
Cultural and Historical Context
Shrimp with creamy garlic sauce is popular in Italian American kitchens but you will find variations in Mediterranean cuisines everywhere I love this recipe because it feels a bit sophisticated while still being comfort food at heart
Frequently Asked Questions
- → Can I use chicken broth instead of white wine?
Yes, chicken broth can replace white wine for a milder and non-alcoholic option. The sauce flavor will be subtly different but still delicious.
- → What type of cream works best?
Reduced fat cream is ideal, but half and half or evaporated milk can also be used. For a richer sauce, heavy cream works well.
- → How do I prevent the cream sauce from curdling?
Keep the heat on low to medium and avoid boiling. Gently simmer and stir often for a smooth, stable sauce.
- → Should shrimp tails be left on or off?
Either works—tails offer extra flavor and presentation, but tail-off shrimp are easier to eat. Choose based on your preference.
- → What can I serve with creamy shrimp?
Pasta, rice, or steamed vegetables pair beautifully, allowing the sauce to soak in and complement each bite.