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Creamy Garlic Shrimp with Parmesan Recipe
Ben Carraoli

Creamy Garlic Shrimp with Parmesan Recipe

I can’t stop thinking about the first time I made this creamy garlic shrimp with Parmesan. The shrimp were perfectly tender, coated in a velvety garlic-infused cream sauce that made every bite irresistible. I loved how simple ingredients turned into something so decadent. Honestly, it felt like a restaurant-quality dish I could whip up at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh shrimp peeled and deveined – fresh shrimp give the best flavor; avoid frozen if possible.
  • 3 tablespoons unsalted butter – melts into the sauce beautifully; unsalted allows better control of seasoning.
  • 4 cloves garlic minced – fresh garlic provides that bold, aromatic punch.
  • 1/2 cup dry white wine or chicken broth – adds depth; use a quality wine for best results.
  • 1 cup heavy cream – gives a rich silky texture.
  • 1/2 cup freshly grated Parmesan cheese – fresh cheese melts better and tastes more nutty.
  • Salt and black pepper to taste – adjust seasoning as you like.
  • 1 teaspoon paprika optional – adds subtle warmth and color.
  • 2 tablespoons chopped fresh parsley – for garnish and a fresh flavor boost.
  • 1 tablespoon olive oil – for sautéing shrimp.

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika. Cook them for 1-2 minutes on each side until pink and just cooked, then set aside.
  2. In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute. Be careful not to burn it, as burnt garlic tastes bitter.
  3. Pour in white wine or chicken broth to deglaze the pan. Scrape any brown bits from the bottom—they add rich flavor to your sauce.
  4. Reduce heat to low and stir in heavy cream. Let it simmer gently until slightly thickened, about 2-3 minutes.
  5. Gradually whisk in freshly grated Parmesan until melted and creamy. Season with additional salt and pepper if needed.
  6. Return the cooked shrimp to the skillet and toss gently to coat. Simmer for another 1-2 minutes so the shrimp soak up the flavors.
  7. Sprinkle with fresh parsley before serving for a vibrant touch. Serve hot over pasta, rice, or alongside garlic bread.

Notes

  • I always pat shrimp dry before cooking to prevent them from steaming.
  • I use freshly grated Parmesan—it makes the sauce so much creamier.
  • I add garlic gradually and watch it closely; it burns quickly and can ruin the sauce.
  • I like to simmer the cream on low heat to avoid curdling.