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Creamy Garlic Shrimp

Creamy Garlic Shrimp

A quick and delicious creamy garlic shrimp dish that combines succulent shrimp with a rich, buttery garlic cream sauce, ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound large or jumbo shrimp, peeled and deveined Fresh or thawed frozen shrimp work well.
  • 4 cloves fresh garlic, minced Fresh garlic delivers bold flavor; avoid jarred garlic.
  • 1 cup heavy cream Substitute with half-and-half or full-fat coconut milk for a lighter option.
  • 1/2 cup freshly grated parmesan cheese Fresh cheese melts smoothly into the sauce.
  • 2 tablespoons butter Use combined with olive oil for best results.
  • 1 tablespoon olive oil Combines with butter to enhance flavor.
Seasonings
  • to taste salt Enhances all flavors.
  • to taste black pepper Enhances all flavors.
  • 1 teaspoon paprika Adds subtle warmth and color.
  • 1/4 cup parsley, chopped For garnish and added freshness.

Method
 

Preparation
  1. Pat the shrimp dry with a paper towel and season generously with salt, pepper, and paprika.
Cooking Shrimp
  1. In a large skillet over medium-high heat, melt the butter with olive oil. Add the shrimp in a single layer and sauté for 1–2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
Making the Sauce
  1. In the same skillet, reduce heat to medium and add the minced garlic, cooking for about 30 seconds until fragrant. Pour in the heavy cream and let it simmer for 1–2 minutes, then whisk in the parmesan cheese until smooth.
Combining & Serving
  1. Return the cooked shrimp to the skillet and toss gently to coat in the creamy sauce. Garnish with chopped parsley and optional lemon juice, then serve immediately over pasta, rice, or your side dish of choice.

Notes

Don't overcook the shrimp; they cook quickly. Always use freshly grated parmesan for smooth sauce.