Pin It I threw this together on a Tuesday night when company called an hour before dinner. My fridge had shrimp, cream, and garlic—nothing else planned. Twenty minutes later, everyone thought I'd been cooking all day. The pan sauce clung to each shrimp like silk, and the kitchen smelled like a coastal bistro.
The first time I made this for my sister, she scraped the pan clean with a spoon and asked if I'd taken a cooking class. I hadn't. I'd just learned that butter, garlic, and cream fix almost anything, and shrimp are too forgiving to mess up. We sat on the porch with wine and lemon wedges, and she told me it reminded her of a trip we took to Charleston years ago.
Ingredients
- Large shrimp (1 lb, peeled and deveined): Buy them already prepped to save time, and pat them bone-dry or they'll steam instead of sear.
- Garlic (4 cloves, minced): Fresh garlic is non-negotiable here—the flavor blooms in butter and becomes sweet, not harsh.
- Shallot (1 small, chopped): It adds a delicate onion flavor that doesn't overpower the cream, and it softens faster than yellow onion.
- Unsalted butter (3 tablespoons): Controls the salt level and gives the sauce that glossy, restaurant-quality finish.
- Heavy cream (1 cup): This is what makes the sauce cling and coat—half-and-half works if you want lighter, but it won't be as luscious.
- Parmesan cheese (1/4 cup, grated): Freshly grated melts smoothly and adds a nutty, salty depth that pre-shredded can't match.
- Olive oil (1 tablespoon): Keeps the butter from burning when you sear the shrimp over high heat.
- Paprika (1/2 teaspoon): A little smokiness and color on the shrimp before they hit the pan.
- Crushed red pepper flakes (1/4 teaspoon, optional): Just enough heat to wake up the back of your throat without making it spicy.
- Fresh parsley (2 tablespoons, chopped): Bright, grassy, and it cuts through the richness at the end.
- Lemon juice (from 1/2 lemon): The acidity balances the cream and makes everything taste fresher and lighter.
- Salt and black pepper: Season every layer—shrimp, sauce, finish—so the flavor builds instead of landing flat.
Instructions
- Season the shrimp:
- Lay them on paper towels and press gently to remove moisture. Sprinkle both sides with salt, pepper, and paprika so they get a light crust when they hit the heat.
- Sear the shrimp:
- Heat oil and one tablespoon of butter in a large skillet over medium-high until shimmering. Add shrimp in a single layer and let them sit undisturbed for one to two minutes per side until they curl and turn pink, then pull them out and set aside.
- Cook the aromatics:
- Lower the heat to medium, add the remaining butter, shallot, and garlic. Stir gently for one to two minutes until the kitchen smells sweet and the garlic turns translucent, not brown.
- Build the sauce:
- Pour in the heavy cream and let it bubble gently. Whisk in Parmesan and red pepper flakes, stirring until the cheese melts and the sauce thickens just enough to coat the back of a spoon, about two to three minutes.
- Finish and serve:
- Return the shrimp and any plate juices to the pan, toss to coat, and cook for another minute or two. Stir in lemon juice and parsley, taste for salt, and serve right away while everything is hot and glossy.
Pin It My neighbor once knocked on the door while this was on the stove and asked what I was making. I plated her a bowl and she ate it standing in my kitchen, dipping bread into the sauce. She said it reminded her of a honeymoon dinner in Positano. I'd never been, but I felt like I had.
What to Serve It With
I usually spoon this over a pile of buttery rice or toss it with angel hair pasta so nothing goes to waste. Crusty bread works too, especially if you tear it into chunks and drag it through the pan. A handful of steamed asparagus or a simple arugula salad on the side keeps it from feeling too heavy.
How to Make It Lighter or Different
If you want less richness, swap half-and-half for the heavy cream—it'll still be creamy, just thinner. I've also stirred in a handful of baby spinach or chopped sun-dried tomatoes at the end for color and a little tang. Both melt right into the sauce and make it feel more like a full meal.
Storage and Leftovers
This is best eaten fresh, but leftovers keep in the fridge for up to two days in a sealed container. Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. The shrimp won't be quite as tender, but the flavor holds up.
- Don't microwave it on high or the shrimp will turn rubbery.
- If the sauce breaks or looks greasy, whisk in a teaspoon of water or lemon juice while reheating.
- Freeze the sauce separately if you must, but cooked shrimp don't freeze well and get mushy when thawed.
Pin It This dish taught me that elegance doesn't take hours, just good ingredients and a little attention. I hope it becomes your go-to when you want to impress without the stress.
Recipe FAQs
- → What is the best way to cook shrimp for this dish?
Pat shrimp dry and season before searing quickly over medium-high heat to maintain tenderness and flavor.
- → Can I substitute the heavy cream in the sauce?
Yes, half-and-half can be used for a lighter sauce, though it will be less rich and creamy.
- → How do I avoid the cream sauce from splitting?
Simmer the cream gently over medium heat and avoid boiling. Stir continuously to maintain a smooth consistency.
- → What sides pair well with creamy garlic shrimp?
Steamed rice, pasta, or crusty bread complement the dish perfectly, absorbing the flavorful sauce.
- → Are there variations to enhance flavor or texture?
Adding baby spinach or sun-dried tomatoes boosts color and flavor, offering a fresh contrast to the creamy sauce.