Creamy garlic shrimp is one of those recipes that feels special but comes together fast enough for a weeknight dinner. Tender shrimp are cooked in a buttery garlic sauce finished with cream and parmesan, creating a rich but balanced dish that pairs beautifully with pasta, rice, or homemade rustic bread.
Why This Creamy Garlic Shrimp Works
This recipe is all about balance. Cooking the shrimp quickly keeps them juicy and tender, while the garlic and white wine build depth without overpowering the dish. Adding the cream off the heat helps prevent curdling, and stirring in the parmesan at the end creates a smooth, velvety sauce instead of a grainy one. The result is a restaurant-style shrimp dinner that feels polished but approachable.
Best Ways to Serve Creamy Garlic Shrimp
This shrimp is incredibly versatile. If you are looking for the perfect base to serve this over, our homemade egg noodles are a natural match and do an excellent job soaking up every bit of that creamy sauce. It is also excellent spooned over rice or mashed potatoes when you want something extra comforting. For a lighter option, pair it with roasted green beanns or zucchini noodles and finish with plenty of fresh parsley.
Tips for Success
Make sure the shrimp are completely dry before seasoning and cooking. This helps them sear instead of steam. Use freshly grated parmesan, not pre-shredded, so it melts smoothly into the sauce. Keep the heat gentle once the cream is added, since high heat can cause the sauce to break. Finally, avoid overcooking the shrimp when returning them to the skillet, as they only need a minute to warm through.
Storage and Reheating
Creamy garlic shrimp is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat, adding a small splash of cream if needed to loosen the sauce. Avoid microwaving at high heat, which can cause the shrimp to turn rubbery and the sauce to separate.
Creamy Garlic Shrimp
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Creamy Garlic Sauce
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream, room temperature
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup Parmesan cheese, grated
- Fresh parsley, chopped, for garnish
Instructions
- Pat the shrimp completely dry and season both sides with salt and black pepper.
- Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Once the butter is melted and the mixture is shimmering, add shrimp in a single layer.
- Cook for 1 to 2 minutes per side, just until pink and opaque. Transfer shrimp to a plate and set aside.
- Reduce heat to medium-low and add the remaining 1 tablespoon butter to the skillet. Once melted, add garlic and cook for about 30 seconds, stirring constantly, just until fragrant.
- Pour in the white wine and stir, scraping up any browned bits from the pan. Let the wine simmer until reduced by about half, 2 to 3 minutes.
- Remove skillet from heat and let it cool briefly, about 30 seconds. Add the heavy cream and stir to combine. Return skillet to medium-low heat and bring to a gentle simmer.
- Stir in the salt and black pepper. Remove skillet from heat and sprinkle in the parmesan, stirring gently until melted and smooth.
- Return shrimp to the skillet and spoon sauce over the top. Simmer gently for 1 minute, just until shrimp are heated through.
- Remove from heat, garnish with parsley, and serve immediately.
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