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Creamy Garlic Shrimp - Rich, Comforting, and Ready Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 5–6 cloves garlic, finely minced
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1–2 tablespoons fresh lemon juice (to taste)
  • 1/4 cup chopped fresh parsley (or 2 tablespoons chopped chives)
  • Salt and freshly ground black pepper, to taste

Method
 

  1. Pat shrimp dry: Use paper towels to remove excess moisture. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
  2. Sear the shrimp: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and curled. Transfer to a plate. Do this in batches if needed.
  3. Sauté the garlic: Lower heat to medium. Add remaining 1 tablespoon butter, then the minced garlic and red pepper flakes. Cook 30–45 seconds, stirring often, until fragrant but not browned.
  4. Deglaze: Pour in the white wine (or broth). Scrape up any browned bits from the pan. Let it simmer 2–3 minutes to reduce slightly.
  5. Add the cream: Stir in the heavy cream. Bring to a gentle simmer, then reduce heat to low. Let it thicken for 2–3 minutes, stirring now and then.
  6. Melt in the Parmesan: Add Parmesan a little at a time, stirring until smooth. If the sauce seems thick, splash in a bit more broth or cream. If thin, simmer another minute.
  7. Brighten it up: Stir in lemon zest and 1 tablespoon lemon juice. Taste and adjust with more lemon, salt, and pepper as needed.
  8. Return the shrimp: Add the cooked shrimp and any juices from the plate to the skillet. Toss to coat and warm through for 1 minute. Don’t overcook.
  9. Finish and serve: Sprinkle with chopped parsley. Serve immediately over pasta, rice, cauliflower rice, or with crusty bread.