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Easy Creamy Garlic Shrimp

A quick and comforting dish that combines tender shrimp with a rich, garlicky cream sauce, perfect for any weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined (tail-on or off) Use frozen shrimp thawed if short on time.
  • 2 tablespoons unsalted butter Olive oil is fine if you prefer a lighter taste.
  • 1 tablespoon olive oil Prevents butter from burning.
  • 4 cloves garlic, minced More if you love garlic aroma.
  • 1/2 cup shallot, finely chopped Or substitute with sweet onion.
  • 1/2 cup dry white wine or low-sodium chicken broth Wine adds brightness; broth keeps it alcohol-free.
  • 1 cup heavy cream For a lighter take, try half-and-half or a mix of milk and a tablespoon of cornstarch.
  • 1/2 cup grated Parmesan cheese Adds nutty depth; Pecorino Romano gives a sharper bite.
  • 1 each lemon, zest and juice Balances the richness.
  • 1/4 teaspoon red pepper flakes (optional) For a gentle heat.
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or basil, chopped, for garnish
  • Optional veggies: baby spinach, cherry tomatoes, or peas Swap spinach with kale for a stronger flavor.

Method
 

Preparation
  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  2. Heat a large skillet over medium-high heat. Add the butter and olive oil.
  3. When the butter melts and begins to bubble, add the shrimp in a single layer and sear for 1 to 2 minutes per side until they are pink and opaque.
  4. Remove the shrimp to a plate — don’t overcook; they will finish cooking in the sauce.
  5. Lower the heat to medium. Add the shallot and sauté for about 1 minute until softened and fragrant, then add the garlic and cook for another 30 seconds.
Cooking
  1. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 1 to 2 minutes.
  2. Stir in the heavy cream and bring to a gentle simmer until the sauce starts to thicken.
  3. Add the Parmesan cheese and lemon zest, stirring until the cheese melts into the sauce.
  4. Return the shrimp to the pan, add lemon juice and red pepper flakes if using. Heat through for 1 minute.
  5. Finish with chopped parsley or basil and serve immediately over pasta, rice, or polenta.

Notes

For a healthy twist, try substituting coconut milk for a dairy-free option, and add sautéed mushrooms for a festive touch. Store leftovers in an airtight container for up to 2 days.