I still remember the first time I made this creamy garlic shrimp for a dinner that had to come together in under 20 minutes — the sauce was silky, the shrimp tender, and everyone asked for seconds. This recipe is exactly that kind of weeknight hero: quick, low-fuss, and rich enough to feel special without hours in the kitchen. Serve it over pasta, spoon it onto toasted bread, or tuck it into a light salad—either way, it’s a dependable crowd-pleaser. If you like one-pan, fast favorites for brunch or dinner, try pairing it with selections from my easy breakfast recipes roundup for a full meal.
Why you’ll love this dish
This recipe hits a sweet spot: luxurious cream, nutty Parmesan, bright garlic, and sweet, briny shrimp come together in minutes. It’s ideal when you want something restaurant-style without the fuss. Benefits at a glance:
- Speed: From pan to plate in about 15–20 minutes.
- Minimal ingredients: Pantry staples plus shrimp.
- Flexible: Goes with pasta, rice, crusty bread, or greens.
- Crowd-friendly: Easy to scale up for guests.
“A 20-minute dinner that tastes like a treat—creamy, garlicky, and the shrimp never get rubbery.” — home cook review
The cooking process explained
Before you start: this dish is a quick sauté followed by a gentle simmer in cream. Expect three basic phases:
- Sauté garlic briefly to bloom flavor (don’t brown it).
- Quickly sear shrimp over medium-high heat until opaque and pink.
- Lower heat, add cream and Parmesan, and finish into a silky sauce.
Knowing those phases helps you avoid common pitfalls (like overcooking shrimp or curdling the sauce). Prep ingredients first—this is a quick recipe, and everything moves fast once the pan is hot.
What you’ll need
- 1 lb shrimp, peeled and deveined (medium or large; tail-on or off)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Ingredient notes and substitutions:
- Shrimp: Medium or large work best. If using frozen shrimp, thaw fully and pat dry (see FAQ).
- Heavy cream: Gives the creamiest texture. For a lighter sauce, use half-and-half plus 1 tablespoon butter; for dairy-free, try canned coconut milk (flavor will change).
- Parmesan: Freshly grated melts better than pre-grated. Pecorino Romano is a sharper alternative.
- Garlic: Fresh is ideal; use 1/2 teaspoon jarred garlic if needed.
Step-by-step instructions
- Heat a large skillet over medium heat. Add 2 tablespoons olive oil and let it shimmer.
- Add the minced garlic and sauté about 45–60 seconds until fragrant—don’t let it brown.
- Turn heat up to medium-high and add the shrimp in a single layer. Cook 1–2 minutes per side, until they turn pink and opaque (about 3–4 minutes total). Remove shrimp to a plate so they don’t overcook.
- Reduce heat to medium, pour in 1 cup heavy cream, and stir, scraping any browned bits from the pan.
- Add 1/2 cup grated Parmesan and stir until the sauce is smooth and slightly thickened. If the sauce is too thick, loosen with a splash of pasta water or milk.
- Return the shrimp to the skillet, stir to coat, and warm through for 30–60 seconds. Season with salt and pepper to taste.
- Sprinkle chopped fresh parsley over the top before serving.
- Serve immediately over pasta, rice, or with crusty bread.
How to plate and pair
This sauce is versatile. Try these serving ideas:
- Classic: Toss with linguine or fettuccine and a squeeze of lemon.
- Rustic: Spoon over toasted sourdough or a baguette for dipping. For a brunch complement, include a fruit and egg course or items from my easy breakfast recipes collection.
- Light: Serve over a bed of wilted spinach or mixed greens for a lower-carb option.
- Crowd-pleasing: Keep pasta in a warm pot and spoon shrimp and sauce on top for buffet-style service.
Storage and reheating tips
- Refrigerate: Cool leftovers within 2 hours and store in an airtight container for up to 3 days.
- Reheat gently: Warm on low heat in a skillet with a splash of cream or milk to restore silkiness; avoid high heat which can separate the sauce. Microwave in short bursts, stirring between intervals.
- Freeze: Shrimp in cream doesn’t freeze as well—the texture of the sauce can change. If necessary, freeze in a sealed container for up to 1 month and thaw overnight in the fridge. Reheat slowly and add a little extra liquid to recombine.
Food safety note: Cooked shrimp should reach an internal temperature of 145°F when fresh-cooked; always refrigerate promptly.
Pro chef tips
- Dry shrimp = better sear: Pat shrimp dry with paper towels before seasoning to get a nice color.
- Don’t overcook: Shrimp keep cooking from residual heat; pull them from the pan just as they turn opaque and pink.
- Save pasta water: If serving with pasta, reserve 1/2 cup of the starchy cooking water to thin and bind the sauce.
- Parmesan choice matters: Freshly grated Parm melts smoothly; avoid pre-grated blends that can be grainy.
- Garlic timing: Add garlic first to oil, but remove it from high heat if it starts to brown—browned garlic becomes bitter. If you want more bite, toss in a pinch of red pepper flakes with the garlic. If you enjoy straightforward, fast dishes like this, you’ll also appreciate the collection at easy breakfast recipes.
Creative twists
- Lemon-parsley: Add 1–2 teaspoons lemon zest and finish with lemon juice for brightness.
- Tomato-garlic: Stir in a handful of halved cherry tomatoes when you add the cream for a fresh, colorful version.
- Creamy pesto: Stir 2 tablespoons basil pesto into the finished sauce for herby depth.
- Spicy Cajun: Season shrimp with Cajun spice before searing and skip the parsley for a spicy twist.
- Low-carb: Serve on grilled zucchini noodles or cauliflower rice.
FAQ – Your questions answered
Q: Can I use frozen shrimp?
A: Yes—thaw overnight in the fridge or place sealed shrimp in cold water for faster thawing. Pat completely dry before cooking to avoid steaming.
Q: How long do I cook the shrimp?
A: Typically 1–2 minutes per side over medium-high heat. Total cook time ~3–4 minutes depending on size. Shrimp are done when pink, opaque, and slightly firm.
Q: Can I make this dairy-free?
A: Use full-fat coconut milk or a creamy cashew milk, but note the flavor will shift. Nutritional yeast can provide a cheesy note if you omit Parmesan.
Q: Will the cream separate when reheating?
A: If reheated too hot, the sauce can break. Reheat gently over low heat with a splash of milk or cream and whisk to recombine.
Q: Can this be made ahead?
A: You can prepare components (cook shrimp and make sauce) and refrigerate separately for up to a day. Reheat sauce gently, then warm shrimp briefly to combine so they don’t overcook.
Q: Is raw garlic safe?
A: Raw garlic is safe but sharp. This recipe sautés garlic briefly to mellow and release aroma—be careful not to let it brown.
Final thoughts
This Easy Creamy Garlic Shrimp is proof that fast dinners can still feel indulgent. It’s adaptable, forgiving, and quick to make—perfect for busy nights or an impressive last-minute meal. If you try it, leave a note about your favorite twist or what you served it with; I love hearing reader variations.
Creamy Garlic Shrimp
Ingredients
Method
- Heat a large skillet over medium heat. Add 2 tablespoons olive oil and let it shimmer.
- Add the minced garlic and sauté for about 45–60 seconds until fragrant—don’t let it brown.
- Turn heat up to medium-high and add the shrimp in a single layer. Cook 1–2 minutes per side, until they turn pink and opaque (about 3–4 minutes total). Remove shrimp to a plate to prevent overcooking.
- Reduce heat to medium, pour in the heavy cream, and stir, scraping any browned bits from the pan.
- Add the grated Parmesan and stir until the sauce is smooth and slightly thickened. If the sauce is too thick, loosen with a splash of pasta water or milk.
- Return the shrimp to the skillet, stir to coat, and warm through for 30–60 seconds. Season with salt and pepper to taste.
- Sprinkle chopped fresh parsley over the top before serving.