Crispy shrimp seared to perfection and drenched in a luscious, garlicky cream sauce—this Creamy Garlic Shrimp Skillet Recipe is my go-to when I want something impressive but quick. Trust me, you’ll wonder why you didn’t make this sooner!
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Why You'll Love This Recipe
This Creamy Garlic Shrimp Skillet Recipe has become one of my absolute favorites because it’s quick, comforting, and packed with flavor. I love how it comes together in a single skillet, meaning less cleanup and more savoring.
- Speedy Prep and Cook Time: You can get dinner on the table in under 30 minutes without sacrificing taste.
- Rich, Flavorful Sauce: The combination of garlic, Parmesan, and a splash of white wine creates a perfectly balanced creamy sauce.
- Versatility: Great on its own, tossed with pasta, or served over rice or roasted veggies.
- Easy to Customize: You can switch up herbs and seasoning to match your mood or pantry staples.
Ingredients & Why They Work
The beautiful thing about the ingredients in this Creamy Garlic Shrimp Skillet Recipe is how simply they come together, each bringing its own magic. Using fresh shrimp and quality Parmesan makes a huge difference, and the wine adds just the right zing to cut through the richness.
- Shrimp: I like using large, peeled, deveined shrimp for quick cooking and easy eating.
- Olive Oil: For that initial sear—helps get the shrimp golden and flavorful.
- Dry White Wine: Adds brightness and depth; Sauvignon Blanc or Pinot Grigio are my favorites.
- Garlic: Freshly minced garlic is non-negotiable—it's the backbone of the sauce’s flavor.
- Chicken Broth: Enhances savory notes without overpowering.
- Italian Seasoning: A simple mix of herbs that rounds out the flavor profile beautifully.
- Mustard Powder: Just a hint adds complexity and a subtle tang to the sauce.
- Heavy Cream: The luxurious base of the sauce that makes it irresistibly creamy.
- Parmesan Cheese: Freshly grated is crucial here—it melts smoothly and adds salty richness.
- Lemon Juice: The acid that brightens the whole dish right at the end.
- Cold Butter: Swirled in off the heat for a silky finish.
- Fresh Parsley: For a pop of color and fresh herbaceous notes at the end.
Make It Your Way
I love tweaking this recipe depending on my mood or what’s in the fridge. You definitely should feel free to play around with it. The creaminess is the star, so small changes can make a big difference.
- Adding Heat: When I’m in the mood for a little spice, a pinch of crushed red pepper flakes works wonders without overpowering the garlic flavor.
- Herb Swaps: Fresh basil or thyme are lovely alternatives or additions to parsley.
- Ditching the Wine: If you don’t cook with wine, chicken broth alone does a fine job—plus it keeps the flavor comforting and approachable.
- Seafood Variations: Sometimes I mix in scallops or even chunks of cooked lobster for something extra special.
Step-by-Step: How I Make Creamy Garlic Shrimp Skillet Recipe
Step 1: Get Your Shrimp Just Right
First things first, thaw your shrimp completely and pat them dry—this helps them sear nicely instead of steaming. I usually remove shells and tails ahead; it’s easier to eat that way. Heat olive oil over medium-high in a large skillet, then add your shrimp. Cook them about 1 minute and 20 seconds per side. Use a timer! Overcooked shrimp turn rubbery, and that’s no fun. When they’re pink and slightly golden, transfer them to a clean plate; they’ll keep cooking a bit when added to the sauce, so no stress if they’re a tad under.
Step 2: Build the Sauce Magic
Using the same skillet keeps all those flavorful browned bits in the pan. Pour in the white wine and minced garlic and gently bubble it on medium heat. Let it reduce by about half—that’s where the depth develops. Then add chicken broth, Italian seasoning, and mustard powder. Bring to a gentle boil and simmer until it thickens, roughly 6-7 minutes. Keep the heat low when you move to the next step to avoid any curdling.
Step 3: Stir In the Cream and Cheese
Turn the heat to low and add heavy cream, stirring gently. Then sprinkle in the freshly grated Parmesan cheese—this is where the sauce turns velvety and indulgent. Make sure your pan isn’t too hot here or the dairy could separate, which leads to a grainy sauce. Once the cheese is melted and everything is combined smoothly, return the shrimp to the skillet for just about 30 seconds to warm through.
Step 4: Finish with Butter, Lemon & Parsley
Turn off the heat, then stir in the cold butter by swirling the pan—it’s a little flourish that makes the sauce super glossy and rich. Finally, add fresh lemon juice for brightness and sprinkle with chopped parsley. Serve immediately and savor every creamy, garlicky bite.
Top Tip
From countless times making this, here are my favorite pro tips to help you nail this Creamy Garlic Shrimp Skillet Recipe without a hitch.
- Shrimp Timing: Shrimp cook very quickly; setting a timer makes all the difference between tender and chewy.
- Cheese Quality: Always grate Parmesan fresh from a wedge—pre-grated cheese lacks flavor and doesn’t melt as well.
- Low Heat for Dairy: When adding cream and cheese, keep the pan on low or off the heat to avoid curdling.
- Butter Last: Stir cold butter in off the heat for a smooth, rich finish without breaking the sauce.
How to Serve Creamy Garlic Shrimp Skillet Recipe
Garnishes
I almost always garnish with a generous sprinkle of freshly chopped parsley—it adds a fresh, herbal note and lovely color. Sometimes I add a few lemon wedges on the side for anyone who wants an extra zesty kick.
Side Dishes
I love serving this creamy garlic shrimp over warm linguine or buttered noodles, but it’s equally scrumptious on a bed of fluffy rice or alongside roasted veggies like asparagus or green beans. Crusty bread is a must-have for mopping up every last drop of that sauce!
Creative Ways to Present
For special occasions, I sometimes present this dish in individual cast iron skillets or deep pasta bowls with a garnish of microgreens and a drizzle of extra virgin olive oil. It immediately makes it feel like a restaurant-quality meal at home.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and try to eat them within 2-3 days. The shrimp tend to absorb the sauce flavors more overnight, which I actually enjoy, making heated-up leftovers a real treat.
Freezing
Because this recipe is cream-based, freezing isn’t ideal—the sauce can separate and lose its luscious texture. If you must freeze, freeze the shrimp and sauce separately, but I recommend enjoying it fresh for best results.
Reheating
I reheat leftovers gently on the stovetop over low heat, stirring often and adding a splash of broth or cream if it’s too thick. Avoid microwaving if you can, as it may cause the sauce to split.
Frequently Asked Questions:
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to get a nice sear without excess water.
You can substitute chicken broth if you prefer not to use wine. It won’t have the same acidity, so you might want to add a bit more lemon juice to brighten the dish.
Keep the heat low or off when adding dairy ingredients, especially cheese and lemon juice. High heat or acidity can cause the cream to separate, so stir gently and slowly.
Yes! Boil pasta separately until al dente, then toss it directly in the skillet with the shrimp and sauce. Use reserved pasta water to loosen the sauce as needed for perfect coating.
Final Thoughts
This Creamy Garlic Shrimp Skillet Recipe holds a special place in my kitchen because it’s a simple meal that feels like a celebration every time. Whether you're cooking for yourself or guests, it delivers satisfaction without fuss. Give it a try—I’m confident it’ll become your new favorite shortcut to impressive, cozy dinners.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
This Creamy Garlic Shrimp recipe delivers tender shrimp in a luscious, garlic-infused cream sauce enriched with Parmesan cheese and fresh lemon juice. Perfect for a quick yet elegant dinner, it pairs wonderfully with pasta, rice, or roasted vegetables.
Ingredients
Shrimp
- 1 lb large uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine (such as Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 cup heavy cream
- ¾ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold butter
- ¼ cup freshly chopped parsley
Instructions
- Prepare the Shrimp: Thaw the shrimp completely if frozen, then pat them dry with paper towels. Remove shells, tails, and veins if necessary. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds on each side, using a timer to avoid overcooking. Transfer the cooked shrimp onto a clean plate and set aside.
- Make the Sauce: In the same skillet, add the white wine and minced garlic over medium heat. Bring to a gentle bubble and let the liquid reduce by half, about 3 to 4 minutes. Then, add chicken broth, Italian seasoning, and mustard powder. Bring to a gentle boil and simmer for 6 to 7 minutes until the sauce thickens and flavors concentrate. Lower the heat to low.
- Add Cream and Cheese: Stir in the heavy cream until combined. Gradually add freshly grated Parmesan cheese, stirring gently until melted and incorporated. Ensure the heat is low to prevent the dairy from separating.
- Combine Shrimp and Finish Sauce: Add the shrimp back into the skillet and heat through for about 30 seconds. Add the cold butter and tilt the pan to swirl butter throughout the sauce until fully melted and smooth. Remove the skillet from heat, add fresh lemon juice, and gently stir. Garnish with chopped parsley before serving.
Notes
- For pasta serving: Cook ½ lb pasta until al dente. Reserve ½ cup pasta water before draining. Toss the cooked pasta with shrimp and sauce, adding reserved pasta water as needed to loosen the sauce.
- Use large shrimp sized 26/30 per pound for ideal cooking. Fresh or frozen shrimp both work well.
- Grate Parmesan cheese fresh from a wedge for better melt and flavor compared to pre-packaged grated cheese.
- Keep the sauce base temperature low when adding cheese and lemon juice to avoid curdling or grainy texture.
- If avoiding alcohol, omit white wine or replace it entirely with chicken broth.
- Pairs well with linguine, rice, crusty bread, mashed or roasted potatoes, and roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended due to cream sauce texture changes.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 210 mg
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