Updated: by This post may contain paid links. See more info on my privacy page.
My Creamy Garlic Shrimp is the no-stress, big-reward recipe you need! Ready in minutes using fresh or frozen shrimp, fancy enough for guests, easy enough for any night.
Jump to:
You are going to love how quick and easy my Creamy Garlic Shrimp recipe is to make - and just wait until you taste it! The shrimp cook in minutes, and that creamy garlic parmesan sauce is so good, you'll want a side of crusty bread to soak up every drop.
It's made with half-and-half instead of heavy cream, so the sauce is perfectly thick and creamy but never too heavy. I call them my "saucy shrimp" because that sauce is everything!
This dish is quick enough for busy weeknights, but fancy enough for the holidays or special gatherings. Serve it as an appetizer, side, or for dinner with pasta or rice. Give it a try and watch how fast it disappears!
This is a one-pot shrimp recipe you can make all in one skillet, so all of the tools you need are easy kitchen standards. You will need a non-stick skillet (such as stainless steel), a whisk, tongs, spatula or wooden spoon, and measuring cups.
Ingredient Notes & Substitutions for Creamy Shrimp
- Large Shrimp: Fresh or frozen. I prefer to buy my shrimp frozen, already peeled and deveined. This is so much easier than peeling and deveining them yourself, but use whichever you prefer. Just be sure to clean the shrimp if you're using fresh.
- Salted Butter: Butter makes this sauce so rich, creamy, and delectable. I use salted butter for flavor, but you can use unsalted if it's what you have on hand. Adjust the salt levels when salting the dish later in the recipe.
- Garlic Paste: For convenience, I prefer to use garlic paste. It's so simple - no mincing required. But, you can also use freshly minced garlic, if you prefer.
- Half and Half: For the perfect sauce thickness, use half and half. Heavy cream will give you a thicker, richer, and heavier sauce, while whole milk will give you a thinner, less rich sauce. Half and half is the perfect balance.
- Parmesan Cheese: I grate my own parm, and recommend it if you can. If you can't, feel free to use pre-grated parm.
- Olive Oil: You need just enough to line the bottom of the skillet. I prefer olive oil for the great flavor it offers, but you can also use alternatives like avocado oil if that's what you have.
- Sea Salt: Maldon Sea Salt Flakes are by far my favorite. You can also use Himalayan sea salt or kosher salt.
- Black Pepper: Freshly cracked is great if you have it, but you can also use pre-ground.
- Parsley (Optional): For garnish. The pop of vibrant flavor it adds is so lovely!
How to Make Cream Sauce Shrimp Step-by-Step with Photos
Step 1: Add olive oil to a skillet over medium-high heat. Swirl the oil around so it completely coats the bottom of your pan. Give it a few minutes until the pan and oil are hot.
Step 2: Toss your shrimp into the pan and saute on one side until the oil starts bubbling up and your shrimp begins turning a pink color.
Step 3: Now that your shrimp is warmed through, this is the perfect time to season with sea salt and black pepper. Seasoning when the shrimp is nice and hot helps it soak up all of the flavor from the seasoning.
Step 4: Once your shrimp turn a nice pink color, remove them from the skillet to a paper-towel lined plate. This will drain off any excess oil.
Step 5: Leave all of the juice in the skillet and add the butter to it. Once the butter melts, add garlic paste and cook down until fragrant and a little brown.
Step 6: Turn the heat down so the sauce is at a simmer. Very slowly pour in the half and half while whisking. You must do this slowly while whisking or your sauce will curdle! Pour in a little at a time and be patient with your sauce.
Step 7: Once your sauce starts coming together, begin slowly sprinkling in your Parmesan cheese. Whisk it through a little at a time, just like the half and half.
Step 8: As soon as the cheese has all melted, allow the sauce to simmer for about 5 minutes. Then, Using tongs, carefully add your cooked shrimp back into the sauce.
Step 9: Give everything a gentle stir to coat the shrimp in that delicious sauce, then simmer for another 5 minutes. When done, garnish with parsley if desired, serve, and enjoy!
Isabel's Top Tips for Making the Best Creamy Shrimp Sauce
- When making this recipe, I like to purchase the frozen large shrimp that are already peeled and deveined for me! This is such a time-saver. Just thaw them in the refrigerator overnight.
- If you're using a stainless steel pan or other pan without a non-stick surface, you can use a metal whisk and metal tongs. But, if you're using a skillet with a non-stick coating, make sure to use a silicone whisk to avoid scratching your pan.
- It's important to turn the heat down and keep stirring when you add the Parmesan and half and half. If you add it all too quickly, the sauce will curdle.
- I absolutely love serving this recipe over steak. It's the perfect surf and turf!
- Creamy shrimp is best served with crusty bread to sop up all that delicious sauce, or pasta if you want to make a whole meal out of it!
FAQ
For sure. You can pair this sauce with other proteins like chicken and steak, or veggies, if you want. Try my recipe for pan-frying chicken and pair it with this sauce. It will be delicious!
If you need to thaw shrimp quickly for your saucy shrimp, add them to a tightly sealed plastic bag and place the bag in a bowl of cold water. Replace the water every 30 minutes with fresh cold water until the shrimp are thawed. They should thaw quickly. Don't use warm or hot water!
When shrimp are done cooking, they'll become an opaque pinkish color and curl inwards. Be careful not to overcook them, as they will become rubbery if you do. As soon as they turn that nice pink color, remove them from the skillet.
If your sauce curdles, immediately take your pan off the heat. Add extra cream and whisk it in, adding the pan back to the heat while you whisk. Your sauce should return to the correct texture.
If you want a thicker sauce, you can use heavy cream or start with a roux.
For a thinner sauce, you can use milk instead of half and half, or add a little water.
Storing Instructions
Store leftover creamy shrimp in an airtight container in your refrigerator for up to 2-3 days. Shrimp lasts up to 3-4 days after cooking, but it tends to taste best in the first two days. For that reason, I wouldn't recommend making this dish ahead of time.
Reheating Instructions
Reheat gently on the stove over low heat until the sauce and shrimp are warmed through. This is the best way to avoid overcooking the shrimp when you're reheating. Add additional liquid if you need to - just a splash of water should do it.
When you need a quick dinner or party appetizer that feels fancy but takes no effort, my Creamy Garlic Shrimp recipe is the answer. I know you're going to love it!
Creamy Garlic Shrimp
Video
Ingredients
- 1 pound large shrimp - fresh or frozen; peeled and deveined
- ½ stick salted butter
- 1 Tablespoon garlic paste - or minced garlic
- 1 cup half and half
- ¾ cup parmesan cheese
- 2 Tablespoons olive oil - enough to line bottom of skillet
- pinch sea salt
- pinch black pepper
- parsley - for garnish (optional)
Instructions
- Add olive oil to a skillet over medium-high heat. Swirl the oil around so it completely coats the bottom of your pan. Give it a few minutes until the pan and oil are hot.2 Tablespoons olive oil
- Toss your shrimp into the pan and saute on one side until the oil starts bubbling up and your shrimp begins turning a pink color.1 pound large shrimp
- Now that your shrimp is warmed through, this is the perfect time to season with sea salt and black pepper.pinch sea salt,pinch black pepper
- Once your shrimp turn a nice pink color, remove them from the skillet to a paper-towel lined plate. This will drain off any excess oil.
- Leave all of the juice in the skillet and add the butter to it. Once the butter melts, add garlic paste and cook down until fragrant and a little brown.½ stick salted butter,1 Tablespoon garlic paste
- Turn the heat down so the sauce is at a simmer. Very slowly pour in the half and half while whisking. You must do this slowly while whisking or your sauce will curdle! Pour in a little at a time and be patient with your sauce.1 cup half and half
- Once your sauce starts coming together, begin slowly sprinkling in your Parmesan cheese. Whisk it through a little at a time, just like the half and half.¾ cup parmesan cheese
- As soon as the cheese has all melted, allow the sauce to simmer for about 5 minutes. Then, Using tongs, carefully add your cooked shrimp back into the sauce.
- Give everything a gentle stir to coat the shrimp in that delicious sauce, then simmer for another 5 minutes. When done, garnish with parsley if desired, serve, and enjoy!parsley
Comments
No Comments