Creamy Garlic Shrimp Recipe

If you’re anything like me, you’ll appreciate a meal that’s not only delicious but comes together quickly without sacrificing any of that restaurant-quality vibe. This creamy garlic shrimp checks all those boxes—rich, indulgent sauce, tender shrimp, and just the right amount of garlicky goodness. Whether you’re hosting a cozy dinner or just craving something special on a weeknight, this dish is a surefire hit that won’t leave you chained to the stove all evening.

I first came across a version of this recipe while on vacation by the coast. After a day spent watching the waves and feeling the salty breeze, I found myself craving something comforting but with a hint of that fresh, ocean-inspired flavor. The creamy garlic shrimp I had that evening was just perfect, and I knew I had to recreate it at home. Now, every time I make this dish, it takes me right back to that seaside restaurant—a warm bowl of creamy goodness and a sprinkle of nostalgia.

this RECIPE

A quick history behind shrimp and garlic (and why they’re perfect together)

Shrimp and garlic have long been a match made in culinary heaven. From Italian scampi to classic Spanish gambas al ajillo, this duo is a favorite in many coastal cuisines. Garlic’s punchy flavor beautifully complements the delicate, slightly sweet taste of shrimp, while the creamy sauce adds a touch of luxury. Over time, variations of garlic shrimp dishes have popped up across different cultures, each adding their own twist—whether it’s a splash of lemon, a pinch of spice, or, like this recipe, a generous dose of parmesan and cream. While traditional versions might not always feature a creamy sauce, this addition has become a modern favorite because, honestly, who can resist?

Let’s talk ingredients: the essentials and some handy swaps

The ingredients here are all about simplicity and flavor. Shrimp, garlic, cream, and parmesan take center stage, and each plays its part in creating that rich, irresistible sauce.

• Shrimp: The star of the show. I recommend using medium shrimp that’s already been deveined and peeled to save time. If you’re in a pinch, frozen shrimp works great—just make sure to thaw it properly before cooking. If you want to switch it up, scallops or even chunks of a firm white fish can work as a substitute.
• Garlic: Fresh garlic is a must. It brings that essential sharpness that balances the creaminess of the sauce. I wouldn’t recommend garlic powder here—it just doesn’t pack the same punch.
• Heavy cream: This is what makes the sauce so luscious. If you’re looking to lighten things up, half-and-half can be used, though your sauce might not be quite as thick.
• Parmesan: Freshly grated is the way to go. Pre-grated cheese won’t melt as smoothly and can leave your sauce a bit grainy. In a pinch, pecorino romano could substitute for parmesan, though it has a saltier kick, so adjust seasoning accordingly.

Kitchen gear: What you’ll need (and what you can totally skip)

For this dish, you don’t need a ton of equipment—just a few essentials that most of us already have in the kitchen.

• A large skillet: This is key. You want enough room to sear the shrimp without crowding them. A non-stick or stainless steel skillet works best, and it’ll also make it easier to build your sauce in the same pan.
• Tongs or a spatula: Flipping the shrimp requires something sturdy that can grab them without tearing them apart. I love using tongs for this.
• Grater for the parmesan: If you have one of those fine-mesh graters like a Microplane, use it! It makes the parmesan light and fluffy, which helps it melt evenly into the sauce.

That’s pretty much all you need! If you don’t have a large skillet, a smaller one works too, but you might need to cook the shrimp in batches to avoid overcrowding.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s dive into the cooking process! I’ll walk you through it like we’re cooking together, with a few tips I’ve learned along the way.

1. Season and prep your shrimp: Lay your shrimp out on a cutting board and give them a good sprinkle of salt and pepper on both sides. Simple seasoning lets the shrimp’s natural flavor shine, and you can adjust the saltiness of the sauce later.
2. Sear the shrimp: Heat your skillet over medium-high heat and add the oil. You want it hot but not smoking—look for that shimmering appearance. Lay the shrimp in a single layer and resist the urge to move them for about 1-2 minutes. This will give them that lovely sear. Once they turn pink and start curling slightly, flip them over. You only need another minute or so on the second side. Be careful not to overcook—shrimp turn rubbery fast if left too long!
3. Make the sauce: After the shrimp is done, reduce the heat to medium and melt the butter. Add the minced garlic and stir, letting it cook just until fragrant (about 30 seconds). This is where your kitchen will start smelling amazing. Then, pour in the cream and stir well. Bring it to a gentle simmer and let it reduce slightly—it’ll thicken up as it cooks.
4. Incorporate the parmesan: Once the sauce is simmering, slowly add in your parmesan while stirring. The key here is patience—adding the cheese too quickly or over high heat can cause it to clump. Stir until the sauce is smooth and creamy.
5. Finish it off: Return the shrimp to the pan and coat them in that dreamy sauce. I like to give it a final sprinkle of chopped parsley for a pop of freshness and color.

Recipe variations and tweaks I’ve tried (so you don’t have to)

I’ve played around with this recipe quite a bit over the years, and it’s one of those dishes that adapts beautifully to different tastes or dietary needs.

• Lighter version: If you want a healthier take, swap the heavy cream for half-and-half or even a mixture of Greek yogurt and milk. The sauce won’t be as thick, but it still turns out creamy and delicious.
• Low-carb option: This dish is perfect for anyone following a keto or low-carb diet. Serve it over mashed cauliflower or cauliflower rice to keep things light and healthy. Palmini noodles (made from hearts of palm) are another great low-carb pasta alternative that pairs beautifully with the sauce.
• Vegan adaptation: If you’re cooking for someone who avoids dairy, I’ve made a version using coconut cream and nutritional yeast instead of parmesan. It has a slightly different flavor, but the garlic still shines through, and the sauce is wonderfully creamy.
• Spicy twist: Add a pinch of red pepper flakes while sautéing the garlic if you like a little heat. It’s a great way to give this dish some extra kick.

How to serve it up (and make it look fancy without much effort)

When it comes to serving this creamy garlic shrimp, you really can’t go wrong. Here are a few of my favorite ways to present it:

• Over pasta: A classic option. Spaghetti, linguine, or even fettuccine work great to soak up all that luscious sauce. Toss the cooked pasta directly in the skillet with the shrimp and sauce for the best flavor.
• On a bed of mashed potatoes: Creamy on creamy is never a bad idea. For a lighter twist, mashed cauliflower is a great stand-in.
• With rice: Both regular rice and cauliflower rice are perfect bases for this dish. The rice soaks up the garlic sauce like a dream.

For a touch of color and freshness, garnish each plate with a sprinkle of fresh parsley or a wedge of lemon.

Suggested beverages

This dish is rich and creamy, so pairing it with a refreshing, light beverage is key to balancing the flavors. Here are a few options:

• Lemonade: The citrusy zing cuts through the richness of the sauce and pairs well with the shrimp’s natural sweetness. You can go for classic lemonade or even make a sparkling version for some added flair.
• Iced green tea: Light and refreshing with subtle earthy notes, iced green tea works beautifully here. You could even brew it with a hint of mint for a refreshing twist.
• Cucumber-infused water: Simple but incredibly refreshing. The coolness of cucumber and a squeeze of lime complement the creamy shrimp perfectly.

Storage and reheating tips

If you have leftovers (which, honestly, doesn’t happen often in my house), they store pretty well.

• Fridge: Keep the shrimp and sauce in an airtight container for up to 2 days. When reheating, I recommend doing so gently in a skillet over low heat. You may need to add a splash of cream or milk to loosen up the sauce, as it tends to thicken in the fridge.
• Freezer: Cream-based sauces don’t always freeze well, as they can separate when reheated. I suggest enjoying this dish fresh, but if you must freeze, let it thaw in the fridge overnight and reheat slowly on the stovetop, stirring constantly.

Scaling the recipe for a crowd

This recipe is easy to scale up or down depending on how many people you’re feeding. For a larger crowd, simply double the ingredients and use a larger skillet. The key is not overcrowding the shrimp in the pan—if you’re making a big batch, cook the shrimp in batches to avoid steaming them.

For a smaller meal, cut the ingredients in half, but don’t skimp on the sauce—you’ll want plenty to go around!

Wrapping it up

This creamy garlic shrimp is a perfect balance of rich flavors and simplicity. It’s the kind of dish that feels fancy enough for special occasions but is easy enough to whip up on a weeknight. Try it out, make it your own, and don’t be surprised if it becomes a regular in your dinner rotation. Enjoy!

Frequently asked questions

Can I use frozen shrimp for this recipe?
Absolutely! Just make sure they’re fully thawed before cooking, and pat them dry to get a nice sear.

What if I don’t have heavy cream?
You can use half-and-half, though the sauce will be slightly thinner. For a dairy-free option, coconut cream works too.

Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the shrimp and sauce separately, then combine them and reheat just before serving.

How do I know when shrimp are done cooking?
Shrimp are done when they turn pink and curl into a “C” shape. Overcooked shrimp will become tough and rubbery, so watch them closely!

What can I serve this with besides pasta?
Mashed potatoes, cauliflower mash, or rice are all great options! Even a simple green salad would pair nicely.

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