Parmesan Garlic Shrimp Recipe

If you’re like me, there are nights when you want something that feels indulgent but doesn’t require hours in the kitchen. This Parmesan garlic shrimp recipe checks all the boxes—it’s fast, flavorful, and just a bit fancy. With tender shrimp, creamy mushroom sauce, and a hint of garlic, it feels like something you’d order at a restaurant, but it’s super simple to make at home. Trust me, this dish will have you scraping the plate for every last bite of that cheesy, garlicky goodness.

this RECIPE

My love affair with shrimp and garlic 🦐

I remember the first time I made a shrimp dish like this one. It was one of those days where you rummage through the fridge and hope for a miracle. All I had was a bag of shrimp, some garlic, and a random can of cream of mushroom soup. Not exactly the makings of a gourmet meal, right? But somehow, when I tossed it all together, the flavors clicked. The shrimp became buttery and tender, the garlic added just the right punch, and that mushroom soup brought a creamy, comforting vibe. Since then, this recipe has become one of my go-to meals when I want something impressive without all the fuss. And the best part? It’s adaptable, so you can make it your own.

The origins of shrimp and cream-based sauces

Shrimp has always been a popular ingredient in coastal cuisines, but pairing it with creamy sauces is a more modern twist. Creamy shrimp dishes became widely popular in American home kitchens in the mid-20th century, thanks in part to the convenience of canned soups like cream of mushroom. This style of cooking emerged as an easy way to create rich, hearty meals without needing to make a sauce from scratch—perfect for busy families and novice cooks. Over time, cooks started adding more flair to these simple dishes, experimenting with ingredients like Parmesan, garlic, and herbs to boost the flavor and add that homemade touch.

Let’s talk ingredients: how to make the most of what’s in your pantry

This recipe uses just a handful of ingredients, but each one plays an important role in creating those layers of flavor.

• Shrimp: The star of the show! You’ll want to use large shrimp, about 21/25 count per pound. They cook quickly, stay tender, and soak up all that buttery, garlicky goodness. If you don’t have shrimp on hand, you could try using scallops or even chunks of chicken. Just adjust the cooking time accordingly.
• Parmesan cheese: This adds a nutty, salty depth to the sauce. Make sure you’re using freshly grated Parmesan for the best flavor—it melts beautifully and enhances the creaminess. If you’re out, Pecorino Romano is a sharper substitute, but use a bit less since it’s saltier.
• Shallots and garlic: Shallots are a little sweeter and more delicate than onions, which lets the garlic really shine in this dish. Together, they form the aromatic base that builds flavor.
• Cream of mushroom soup: A pantry classic! This soup brings creaminess and a subtle umami flavor that complements the shrimp. If you’re avoiding gluten, you can easily swap in a gluten-free version.
• Chicken broth: This thins the sauce slightly and adds an extra layer of savory flavor. If you prefer a vegetarian version, you can substitute vegetable broth.

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

For this recipe, you won’t need a ton of fancy tools—just the basics. But there are a couple of items that will make the cooking process smoother.

• 12-inch skillet: This is essential because you want enough room to sauté the shrimp in a single layer without overcrowding them. Overcrowding can cause shrimp to steam rather than sear, and we definitely want that slight caramelization.
• Rice cooker or a pot with a tight-fitting lid: You can cook the rice however you prefer. If you have a rice cooker, it’s a set-it-and-forget-it kind of deal, but a basic pot works just as well. Just be sure to follow the package instructions and fluff the rice with a fork once it’s done.
• Microplane or fine grater: For grating that Parmesan cheese! Trust me, once you start using fresh Parmesan, the pre-shredded stuff just doesn’t cut it anymore.

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

Let’s break this recipe down step-by-step so you can see just how easy it is to whip up a delicious Parmesan garlic shrimp dish.

1. Cook the rice: First, start by cooking your rice according to the package directions. I’ve made the mistake of forgetting to start the rice early enough, and believe me, nothing’s worse than your shrimp being ready but your rice still needing another 10 minutes. So get that going first!
2. Sauté the shrimp: While your rice is doing its thing, melt the butter in your skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes, just until they turn pink. (Don’t overcook them—you want them juicy and tender, not rubbery.) Once they’re done, transfer the shrimp to a plate and cover them to keep warm.
3. Cook the aromatics: In the same skillet, toss in your chopped shallots and cook for about 2 minutes until they’re soft and fragrant. Then, add the minced garlic and red pepper flakes. Stir them around for about 30 seconds. At this point, your kitchen is going to smell incredible—garlic and butter are a match made in heaven.
4. Make the sauce: Pour in your cream of mushroom soup and chicken broth, then bring the mixture to a boil. Once it starts bubbling, reduce the heat to medium and let it simmer for about 4 minutes. The sauce will thicken slightly and develop a richer flavor.
5. Bring it all together: Now it’s time to add the shrimp back into the skillet, along with the Parmesan cheese. Stir everything together until the shrimp are coated in that creamy, cheesy sauce.
6. Serve: Spoon the shrimp and sauce over the hot rice, sprinkle with some freshly chopped parsley or basil, and you’re ready to dig in.

Variations and adaptations: make it your own!

One of the things I love most about this recipe is how versatile it is. You can switch up the ingredients based on your preferences or dietary needs.

• Gluten-free version: Swap in a gluten-free cream of mushroom soup and make sure your chicken broth is gluten-free as well. The rest of the recipe is naturally gluten-free, so you won’t miss out on any flavor.
• Low-carb/keto-friendly: Instead of serving the shrimp over rice, try using cauliflower rice or zucchini noodles. The sauce is already pretty low-carb, so this is an easy modification.
• Spicier option: If you like a bit of heat, double the amount of crushed red pepper, or even add a splash of your favorite hot sauce to the sauce before serving.
• Vegetarian twist: While shrimp is the star here, you can easily swap in some hearty vegetables like mushrooms, zucchini, or eggplant. Just sauté them in the butter until they’re tender before adding the garlic and shallots.

How to serve: a little flair for presentation

When serving this dish, I like to keep it simple but elegant. Spoon the shrimp and sauce over a bed of fluffy white rice and garnish with freshly chopped parsley or basil for a pop of color. For a little extra crunch, you could even sprinkle some toasted breadcrumbs or pine nuts on top. If you’re feeling fancy, try serving it in wide, shallow bowls so that the sauce can pool around the shrimp. It looks beautiful and keeps everything warm longer.

Perfect drinks to pair

When it comes to pairing drinks with this Parmesan garlic shrimp, you want something that complements the rich, creamy flavors without overpowering them. A sparkling water with a slice of lemon or lime is always a refreshing choice, cutting through the richness of the dish. If you’re in the mood for something a little sweeter, an iced green tea with a hint of honey and mint works beautifully. And for a cozy, warm option, try a mild jasmine tea—the floral notes pair nicely with the garlic and Parmesan.

Storage and reheating tips

If you have leftovers (though I wouldn’t count on it), this shrimp dish stores well in the fridge for up to 2 days. Just be sure to store the shrimp and rice separately so the rice doesn’t soak up all the sauce. To reheat, warm the shrimp and sauce gently in a skillet over medium heat, adding a splash of chicken broth if the sauce has thickened too much. You can also microwave it, but be sure to do so in short bursts to avoid overcooking the shrimp.

Adjusting for different serving sizes

This recipe serves about 4, but it’s easy to scale up or down depending on how many people you’re feeding. If you’re cooking for a crowd, just double the ingredients—but make sure you’re using a large enough skillet to fit all the shrimp. If you’re making this for just two, you can halve the recipe, but I’d still recommend making the full amount of sauce. (Who doesn’t love extra sauce?)

Common pitfalls (and how to avoid them!)

One common issue when making shrimp is overcooking them. They cook quickly, so keep a close eye on them—they only need about 2 minutes per side. Another tip: don’t skimp on seasoning. Taste the sauce as you go and adjust the salt, pepper, or Parmesan to your liking. Finally, make sure your rice is done before you start cooking the shrimp, so everything comes together smoothly.

Give it a try!

I promise, this Parmesan garlic shrimp will become a staple in your dinner rotation. It’s quick, easy, and absolutely delicious. Plus, with all the different ways to adapt it, you can make it a little different each time. So go ahead—give it a try, experiment with the flavors, and make it your own!

Frequently asked questions

1. Can I use pre-cooked shrimp?
Yes, but be careful not to overcook them. Just toss them in the sauce for the last minute or two to warm them through.

2. Can I use a different type of cheese?
Sure! Pecorino Romano is a great alternative, but use less as it’s saltier. A mild Gruyère could work too for a different twist.

3. Can I make this dish dairy-free?
Yes! Use a dairy-free butter and replace the Parmesan with a vegan cheese alternative. You can also try coconut cream for a different flavor profile.

4. What if I don’t have shallots?
No problem—just use a small onion. The flavor will be slightly sharper, but it will still taste great.

5. Can I freeze this dish?
I wouldn’t recommend freezing the shrimp, as they can become rubbery when reheated. However, you can freeze the sauce separately for up to a month.

Print