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Easy Creamy Garlic Shrimp

Easy creamy garlic shrimp is a quick skillet dinner where shrimp are cooked briefly, then simmered in a buttery garlic cream sauce. Expect tender shrimp coated in a lightly thickened Parmesan cream sauce, ready in about 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1 lb large shrimp, peeled and deveined
unsalted butter
  • 2 tbsp unsalted butter
olive oil
  • 1 tbsp olive oil
garlic, minced
  • 4 cloves garlic, minced
heavy cream
  • 0.75 cup heavy cream
grated Parmesan
  • 0.25 cup grated Parmesan
red pepper flakes
  • 0.5 tsp red pepper flakes
kosher salt
  • 0.75 tsp kosher salt
black pepper
  • 0.25 tsp black pepper
fresh parsley, chopped
  • 2 tbsp fresh parsley, chopped for serving
lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 large skillet

Method
 

Cook the shrimp and build the sauce
  1. Heat butter and olive oil in a large skillet over medium heat until melted and shimmering, about 1 minute. Keep the skillet ready so the shrimp go in right away after. (Visual cue: glossy melted fat across the pan.)
  2. Add shrimp to the skillet and cook 1–2 minutes per side, until just pink. Transfer shrimp to a plate or bowl and set aside. (Visual cue: shrimp turn opaque with a slight pink center.)
  3. Add garlic to the skillet and cook 30 seconds, until fragrant. Stir constantly so it doesn’t brown. (Visual cue: garlic smells sweet and releases steam.)
  4. Pour in heavy cream and bring to a gentle simmer, stirring continuously. Add Parmesan, red pepper flakes, kosher salt, and black pepper, and simmer 1–2 minutes until the sauce thickens slightly. (Visual cue: sauce coats the back of a spoon.)
  5. Return shrimp to the skillet and toss to coat in the sauce, cooking 1–2 more minutes. Stir gently until shrimp are heated through and coated. (Visual cue: sauce clings to shrimp evenly.)
  6. Stir in lemon juice, garnish with parsley, and serve immediately. (Visual cue: bright specks of green on top.)

Notes

For best texture, don’t overcook the shrimp—pull them as soon as they’re just pink, then only warm them again in the simmering sauce. Store leftovers in an airtight container in the fridge for up to 2 days; rewarm gently in a skillet over low heat until warmed through (avoid boiling). Freezing is not recommended because the cream sauce can separate. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (sauce may be slightly thinner).