Creamy Garlic Shrimp Delight (Printable)

Succulent shrimp in a garlicky cream sauce ready in 20 minutes for a quick, elegant meal.

# What You'll Need:

→ Seafood

01 - 1 lb 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 (plus extra for garnish)

→ Dairy

05 - 3 tablespoons unsalted butter
06 - 1 cup heavy cream (240 ml)
07 - 1/4 cup grated Parmesan cheese (25 g)

→ 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

# How to Make It:

01 - Pat shrimp dry with paper towels and season 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 just pink. 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. Stir in Parmesan cheese and red pepper flakes, whisking until smooth and slightly thickened, about 2 to 3 minutes.
05 - Return shrimp with any accumulated juices to the pan. Toss to coat and cook for another 1 to 2 minutes until heated through.
06 - Stir in lemon juice and parsley. Adjust seasoning as needed. Serve immediately, garnished with extra parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like fine dining but uses one skillet and basic staples you probably already have.
  • The creamy garlic sauce is so good youll want to soak up every drop with bread or rice.
  • Shrimp cook fast, so theres no waiting around and no risk of drying them out if you pay attention.
02 -
  • Don't skip drying the shrimp—wet shrimp will steam and turn rubbery instead of getting that golden edge.
  • Pull the shrimp early, they'll finish cooking when you toss them back in the sauce, and overcooked shrimp are chewy and sad.
  • Let the garlic cook gently, burned garlic will make the whole dish taste bitter and there's no coming back from that.
03 -
  • Use a wide skillet so the shrimp have room to sear—crowding them makes them steam and you lose that golden color.
  • Grate your own Parmesan from a block, the pre-shredded stuff has anti-caking agents that make the sauce gritty instead of smooth.
  • Taste the sauce before adding the shrimp back in, that's your last chance to adjust salt, lemon, or heat without masking the shrimp flavor.
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