Creamy Garlic Shrimp Dish
Hey friend! So, listen, I’ve got this Creamy Garlic Shrimp Dish recipe that’s been my absolute go-to for years. Seriously, it’s the one thing I know I can whip up on a tired Tuesday and everyone (and I mean *everyone*) in the house will actually eat without complaining. It started years ago, a little adaptation form an old cookbook, and I’ve tweaked it over time until it’s just… perfect. It feels a bit like cheating, it’s *that* easy, but the taste? Oh man, it knocks your socks off. Think restaurant fancy, but like, made by you in your pajamas. No judgment here!
Why You’ll Wanna Make This
Okay, so why this version? Well, first off, it’s lightning fast. We’re talking like, under 20 minutes start to finish if you’re not messing around. I make this when I’ve totally forgotten to thaw something for dinner (happens more often than I care to admit!) or when I just crave something comforting but don’t have the energy for a big production.
My family goes bonkers for the creamy, garlicky sauce – like, they literally fight over who gets to lick the pan (kidding! Mostly). It’s rich without being heavy, and the garlic… oh, the garlic is just right. Plus, shrimp cooks in no time, which is a huge win when you’re hangry.
It’s also super versatile, which I’ll get to, but the basic recipe? Foolproof. Even when I’m half-distracted trying to help with homework or whatever else is going on.
The Stuff You’ll Need (Ingredients!)
You probably have most of this kicking around your kitchen already, honestly.
- Shrimp: About a pound, big ones are nice (jumbo or large), peeled and deveined. Fresh is great, but form the freezer section is totally fine! Just thaw ’em properly.
- Butter: Like, a good knob. Maybe 3-4 tablespoons? Real butter is non-negotiable here, sorry!
- Garlic: This is key! I use 4-5 cloves, minced. If you’re a garlic fiend, add more! Don’t use that pre-minced stuff in the jar though, it’s just not the same. Trust me on this.
- Heavy Cream: About half a cup. This makes it creamy! You could probably use half-and-half if you’re trying to be *slightly* healthier, but heavy cream is the jam.
- Parmesan Cheese: Maybe a quarter cup, grated. Fresh grated is *chef’s kiss*, but honestly, the stuff in the green can works too when you’re in a hurry. No judgement.
- Lemon Juice: Just a little squeeze, maybe a tablespoon. Brightens everything up!
- Fresh Parsley: Chopped, for garnish. Makes it look fancy. Totally optional but recommended.
- Salt and Pepper: To taste, duh.
Okay, Let’s Cook It! (Directions)
This is where the magic happens, and fast!
- First things first, make sure your shrimp are totally thawed and patted *really* dry with paper towels. Like, drier than a popcorn fart. This is important so they sear nicely and don’t steam. Season ’em generously with salt and pepper.
- Grab your skillet – a good non-stick or cast iron works great. Heat it over medium-high heat. Add the butter. Let it melt and maybe even get a little bubbly, but don’t let it burn!
- Toss the seasoned shrimp into the hot pan in a single layer. Don’t overcrowd it! If you have a lot of shrimp, do it in two batches. Cook for only 1-2 minutes per side, just until they turn pink and opaque. They cook fast! This is where I usually sneak a taste of the butter.
- Remove the shrimp from the pan and set ’em aside on a plate for a hot minute.
- Turn the heat down to medium-low. Add the minced garlic to the same pan (don’t wipe it out!). Stir it around for about 30-60 seconds until you can smell it, but *do not* let it brown or burn, or it’ll be bitter. Keep stirring!
- Pour in the heavy cream. Stir it into the garlicky butter goodness. Let it simmer gently for a couple of minutes, stirring occasionally, until it starts to thicken just a touch. You don’t want a super thick sauce yet, it’ll thicken more off the heat.
- Take the pan off the heat. Stir in the grated Parmesan cheese and the lemon juice. Taste the sauce! Does it need more salt? More pepper? This is your chance to adjust.
- Add the cooked shrimp back into the pan with the sauce. Toss gently to coat.
- Sprinkle with fresh parsley if you’re using it.
- Serve immediately!
Stuff I’ve Figured Out (Notes)
Learned this form making it a bunch of times. Patting the shrimp dry is probably the most crucial step for getting a good sear, not just rubbery steamed shrimp.
Also, don’t overcook the shrimp in the first step! They’re going back into the warm sauce, so they’ll finish cooking there. Undercooking them slightly upfront is better than overcooking.
Garlic burns FAST on low heat, so keep an eye on it and keep stirring. Its super quick.
Messing Around with It (Variations)
I’ve played around with this recipe a bit. Adding a pinch of red pepper flakes with the garlic gives it a nice little kick – highly recommend if you like a bit of heat.
Sometimes I throw in a handful of spinach right at the end after I add the shrimp back; the residual heat wilts it perfectly and adds a little green stuff, ya know?
Added sun-dried tomatoes once too, chopped up. That was pretty good, added a nice chewy texture and sweetness.
Tried adding mushrooms once… eh, wasn’t my favorite. Kinda messed with the pure creaminess somehow? Maybe you’d like it, but I won’t do that again.
Tools of the Trade (Equipment)
- A good skillet (10 or 12 inch is fine)
- Cutting board
- Knife (for garlic and parsley)
- Measuring cups and spoons (or just eyeball it like I usually do!)
- Spatula or wooden spoon
Honestly, you don’t need anything fancy. If you don’t have a non-stick, just make sure your pan is hot and use a little extra butter maybe to prevent sticking.
Keeping It Safe (Storage)
Honestly, in my house it never lasts more than a day! But IF you have leftovers, stash them in an airtight container in the fridge for 1-2 days. Reheat gently on the stovetop or in the microwave.
The sauce might thicken up more in the fridge, just add a tiny splash of water or milk when reheating if needed to loosen it up. I actually think it tastes better the next day, the flavors meld, but the texture of the shrimp might be slightly less perfect.
How I Like to Serve It
Okay, classic move is over pasta. Lingunie, fettuccine, even penne works great. Just cook the pasta while you’re making the shrimp and toss it all together at the end.
BUT, my absolute favourite? Crusty bread. Like, a whole loaf of really good crusty bread for *dipping* that glorious sauce. You don’t even need anything else. It’s that good.
Also great over rice, quinoa, or even just with a simple side salad or some steamed broccoli for a lower-carb option. See? Versatile!
Learn From My Mistakes (Pro Tips)
Don’t rush the garlic step. I once tried adding the cream too soon and the garlic didn’t get fragrant enough. Meh.
And definitely don’t overcrowd the pan with shrimp. I tried doing one giant batch once to save time and regretted it because they steamed instead of searing and got rubbery. Gross.
Taking the pan off the heat *before* adding the Parmesan helps prevent it from clumping up too much sometimes.
Burning Questions Answered (FAQ)
Got questions? I probably had ’em too!
Can I use smaller shrimp?
Yeah, absolutely! Just keep a closer eye on ’em, they’ll cook even faster. Like 30-60 seconds per side. Seriously quick.
What if my sauce is too thin?
Take the shrimp out, turn the heat up slightly (medium), and let the sauce simmer and reduce for a couple more minutes. It’ll thicken. Or you could mix a tiny bit of cornstarch with a tablespoon of water and stir that in, let it bubble briefly.
What kind of cream do I *have* to use?
Heavy cream (sometimes called whipping cream) is the way to go form sure. Lighter creams won’t give you that richness and might curdle.
Can I add vegetables?
Yep! Spinach (as mentioned) is great. Thinly sliced zucchini or bell peppers could work too, sauté them a bit with the garlic before adding the cream. But honestly? I usually keep it simple.
My sauce broke! What happened?
Probably got too hot after adding the cream or cheese. Make sure you’re using medium-low heat for the sauce part and take it off the heat before adding the Parmesan. You *might* be able to save it by stirring in a tiny splash of hot water or milk off the heat really vigorously, but sometimes you just gotta learn from it.
Where do you get your shrimp?
I try to buy responsibly sourced shrimp when possible! Sometimes from a local fish market, other times I just grab a bag of frozen from the regular grocery store if I’m in a pinch.
Give this Creamy Garlic Shrimp Dish a try, I promise you won’t regret it! It’s pure comfort food made easy. Let me know if you make it!
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
-
1Pat the shrimp dry with paper towels and season with salt and pepper.
-
2Heat butter and olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
-
3Pour in the white wine or chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes.
-
4Stir in the heavy cream and Parmesan cheese. Bring the sauce to a gentle simmer and cook for 2-3 minutes, or until slightly thickened.
-
5Add the seasoned shrimp to the skillet and cook for 3-5 minutes, or until pink and cooked through. Do not overcook.
-
6Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
