Can I use frozen shrimp in this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to get a nice sear without excess water.

What can I substitute for white wine?

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.

How do I prevent the cream sauce from curdling?

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.

Can I add pasta directly to the skillet?

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.

Creamy Garlic Shrimp Skillet - Irresistibly Flavorful & Quick

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

Scale

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

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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