Creamy Garlic Shrimp (2024)

Home » 30 Minute Meals » Creamy Garlic Shrimp

This Creamy Garlic Shrimp is an easy skillet meal that you can serve with pasta, rice, potatoes, or crusty bread! The creamy Parmesan garlic sauce is full of fresh flavor, you will love this recipe!

Creamy Garlic Shrimp

Welcome to your new favorite, gourmet-style 30 minute meal.

This Creamy Garlic Shrimp has a perfectblend of white wine, savory broth, fresh garlic, cream, Parmesan cheese, lemon juice, and fresh parsley!

This recipe also uses a finishing technique called “monter au beurre”, where you add cold butter at the end for a smooth, velvety finishto this incredible sauce.

Be sure to check out mypro tipsso that you end up with juicy, perfectly cooked shrimp.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside.

Add wine and garlic, reduce by half, about 3-4 minutes. Add the chicken broth and seasonings. Bring to a gentle boil and let it reduce and concentrate for 6-7 minutes.

Stir in the heavy cream over low heat, then stir in the Parmesan cheese.

Add the shrimp back to the skillet, then add lemon juice and swirl in cold butter until melted. Garnish with parsley and serve!

Tips for Cooking with Shrimp

• The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
• If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins.
• Salting Shrimp: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
• Shrimp can go from cooked to overcookedveryquickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel themafteryou sauté them, the shell helps protect them from cooking too quickly.
• Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.

More Pro Tips

• Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan cheese.
• Make sure the base of the sauce isn’t too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
• The heat also needs to be low (or off), when the lemon juice is added, otherwise the acidity can cause the cream to curdle.
• White Wine:Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon.Chicken Brothmay be used if you don’t cook with wine.
• Serving Suggestions:This recipe pairs well with rice, linguine, crusty bread, mashed potatoes, roasted potatoes, a variety of roasted vegetables, buttered noodles, and creamy herb pasta.

Why Does Garlic Turn Blue

• Garlic that isn’t super fresh can turn blue when combined with acidic ingredients such as white wine or lemon juice. Try to use fresh garlic cloves to avoid this issue.
• The good news is that it’s still safe to eat if the color does change.

Storage

• This cream-based sauce is best when served fresh, and isn’t ideal for freezing. If you do have leftovers, store in an airtight container and refrigerate for up to 3 days.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• Garlic Twister– Fresh garlic is best in this recipe,(vs. jarred minced garlic).
• Kitchen Tongs– Easy way to handle the shrimp in the skillet.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
• Pinch Bowls– for measuring out seasonings ahead of time.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook,Instagram, andPinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

posted by Stephanie on July 18, 2022 — 26 Comments »