This creamy garlic shrimp is the kind of dinner that feels restaurant-worthy but takes less time than ordering takeout. Succulent shrimp sautéed in butter and garlic, finished with heavy cream and Parmesan, then tossed over pasta or spooned onto rice — it’s fast, comforting, and endlessly adaptable for weeknight meals or a simple date-night at home. If you like things rich but uncomplicated, this is your go-to.
Why you’ll love this dish
Quick, indulgent, and crowd-pleasing — that’s what makes this recipe a keeper. It hits savory, buttery, and garlicky notes in a single skillet so you get maximum flavor with minimal cleanup. Perfect for busy weeknights when you want something that feels special without a long ingredient list.
“A comfort dinner you can make in under 20 minutes — creamy, garlicky, and perfect over pasta.” — A reader’s quick review
This recipe also scales well. Make a double batch for guests or halve it for a solo night in. If you enjoy creamy weeknight meals, you might also like this creamy gnocchi variation for a vegetarian twist: Creamy Gnocchi with Spinach and Feta.
How this recipe comes together
The method is straightforward: sauté garlic in butter to build the base, cook shrimp quickly so they stay tender, then finish with heavy cream and Parmesan for a silky sauce. Nothing is complicated — the most important timing is not to overcook the shrimp and to melt the cheese slowly into the warmed cream so the sauce stays smooth.
Rough timeline:
- Prep (peel/devein shrimp, grate cheese): 5–10 minutes
- Cooking: about 8–10 minutes total
- Serve immediately with pasta or rice.
What you’ll need
- 1 pound shrimp, peeled and deveined (medium or large) — fresh or fully thawed frozen
- 2 tablespoons butter
- 4 cloves garlic, minced (more if you love garlic)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated gives the best melt and flavor)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Cooked pasta (linguine, fettuccine) or rice, for serving
Substitution notes:
- Swap half-and-half or whole milk for heavy cream if you want a lighter sauce, but it will be thinner; reduce the sauce a few minutes to thicken or stir in a small slurry (1 tsp cornstarch + 1 tbsp water).
- Use Pecorino Romano for a sharper finish, but cut the salt slightly.
- Prefer a dairy-free option? Use unsweetened full-fat coconut milk and nutritional yeast, but expect a different flavor profile.
If you want another simple, rich dinner idea that uses a creamy approach, try this easy creamy pork chops recipe: Creamy Pork Chops over Dirty Rice.
Step-by-step instructions
- Heat a large skillet over medium heat and melt 2 tablespoons of butter.
- Add the minced garlic and sauté until fragrant, about 1 minute — don’t let it brown or it’ll taste bitter.
- Add the shrimp in a single layer. Cook for about 2–3 minutes per side, until the shrimp turn pink and opaque. Remove shrimp to a plate to avoid overcooking.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce heat if it starts to boil aggressively.
- Stir in 1/2 cup grated Parmesan until melted and the sauce is smooth. Taste and season with salt and pepper. If the sauce is too thin, simmer a minute or two to reduce.
- Return the shrimp to the pan and toss to coat in the sauce — heat through for another 30–60 seconds.
- Serve immediately over cooked pasta or rice. Garnish with chopped fresh parsley.
Quick timing tip: have your pasta or rice ready before you add the cream so the whole dish comes together hot and fresh.
Best ways to enjoy it
Serve the shrimp spooned over:
- Al dente linguine or spaghetti, tossing with a splash of reserved pasta water to help the sauce cling.
- Fluffy jasmine or basmati rice for a simpler, gluten-free option.
- Cauliflower rice or zucchini noodles for a lower-carb plate.
Add a squeeze of lemon over the finished dish to brighten the sauce, or top with a few red pepper flakes for heat. For a full meal, pair with a crisp salad and crusty bread to mop up the sauce. If you like cheesy appetizers, this simple cheese log makes a nice starter: Easy Cheese Log.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container and refrigerate within two hours of cooking. Consume within 3–4 days.
- Freeze: Cream-based shrimp dishes don’t freeze perfectly because dairy can separate. If you must freeze, do so for up to 2 months; expect some texture change. Thaw overnight in the fridge.
- Reheat gently: Warm on low heat on the stovetop, stirring and adding a splash of cream, milk, or broth to revive the sauce. Microwave in short bursts, stirring in between. Avoid high heat which can make shrimp rubbery.
Food safety note: always thaw frozen shrimp in the refrigerator (not at room temperature) and discard any seafood that smells strongly of ammonia.
Helpful cooking tips
- Don’t overcook shrimp: they cook very fast. Remove them as soon as they’re pink and opaque. Overcooked shrimp become tough and rubbery.
- Use fresh-grated Parmesan: pre-grated cheese contains anti-caking agents and won’t melt as smoothly.
- Control sauce thickness: simmer to reduce, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) if you need to thicken quickly.
- Flavor boosters: finish with lemon zest or a splash of white wine before adding the cream for extra brightness.
- If using frozen shrimp, thaw completely and pat dry to get a good sear.
If you enjoy quick sauces like this, you might appreciate this versatile barbecue-from-jelly method for another weeknight shortcut: Barbecue Sauce from Jelly.
Creative twists
- Spicy garlic shrimp: add 1/4–1/2 teaspoon red pepper flakes when sautéing the garlic.
- Tomato & basil: stir in a handful of halved cherry tomatoes and torn basil at the end for a brighter, Italian twist.
- Lemon-garlic herb: add 1 tablespoon of chopped fresh herbs (tarragon, dill, or parsley) and a tablespoon of lemon juice to finish.
- Low-carb: serve over zoodles (zucchini noodles) or cauliflower rice.
- Keto & extra rich: increase the butter by 1 tablespoon and finish with cream cheese for a thicker sauce.
For a different creamy crowd-pleaser that’s still fast, try this creamy gnocchi recipe as a vegetarian option: Creamy Gnocchi with Spinach and Feta.
Common questions
Q: How long does this take to make?
A: Active time is about 10–15 minutes; total time including prep is roughly 20 minutes.
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Simmer longer to reduce it, or add a small cornstarch slurry to thicken. For best richness and mouthfeel, heavy cream is preferred.
Q: Are frozen shrimp okay?
A: Absolutely. Thaw them overnight in the fridge, then pat dry before cooking. Using wet shrimp will steam them instead of searing.
Q: Can I make this ahead?
A: You can prepare the cream sauce and reheat with freshly cooked shrimp right before serving to keep texture optimal. Fully assembled and reheated shrimp will be softer and less firm than freshly cooked.
Q: How do I know when shrimp is done?
A: Shrimp are done when they turn pink, become opaque, and curl slightly into a loose “C.” If they curl tightly into an “O,” they’re likely overcooked.
Conclusion
This Easy Creamy Garlic Shrimp is a fast, flavorful dinner that feels special but comes together in minutes. For inspiration and variations from other home cooks, check this similar, well-loved version: Creamy Garlic Shrimp – Ahead of Thyme. If you want another take with helpful step photos and tips, see this reliable guide: Creamy Garlic Shrimp Recipe – Cafe Delites | The Kitchn.
Creamy Garlic Shrimp
Ingredients
Main ingredients
- 1 pound shrimp, peeled and deveined (medium or large) fresh or fully thawed frozen
- 2 tablespoons butter
- 4 cloves garlic, minced more if you love garlic
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese freshly grated gives the best melt and flavor
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Cooked pasta (linguine, fettuccine) or rice, for serving
Instructions
Cooking Shrimp and Sauce
- Heat a large skillet over medium heat and melt 2 tablespoons of butter.
- Add the minced garlic and sauté until fragrant, about 1 minute — don’t let it brown or it’ll taste bitter.
- Add the shrimp in a single layer. Cook for about 2–3 minutes per side, until the shrimp turn pink and opaque. Remove shrimp to a plate to avoid overcooking.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce heat if it starts to boil aggressively.
- Stir in 1/2 cup grated Parmesan until melted and the sauce is smooth. Taste and season with salt and pepper. If the sauce is too thin, simmer a minute or two to reduce.
- Return the shrimp to the pan and toss to coat in the sauce — heat through for another 30–60 seconds.
- Serve immediately over cooked pasta or rice. Garnish with chopped fresh parsley.