Creamy Garlic Shrimp
A quick and indulgent shrimp dish sautéed in garlic and butter, finished with heavy cream and Parmesan for a rich and creamy sauce over pasta or rice.
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.
Notes
Best served fresh. Use fresh-grated Parmesan for better melting. Leftovers can be stored in an airtight container for 3–4 days in the refrigerator.