Some dinners just feel like a warm hug, and this creamy garlic butter shrimp is exactly that. Juicy seared shrimp get tossed in a rich, garlicky Parmesan cream sauce with a splash of lemon to keep it from feeling too heavy. It’s comforting, quick, and endlessly versatile, ready to spoon over pasta, rice, mashed potatoes, or scooped up with crusty bread.
Why You’ll Love This Recipe
- Ready in 25 minutes. This is an easy weeknight dinner that still feels indulgent.
- Rich, creamy, and garlicky. The Parmesan cream sauce is silky and full of flavor without being fussy to make.
- Serve it your way. Pasta, rice, mashed potatoes, or bread all work as the base for soaking up the sauce.
- Bright finish. A splash of lemon juice at the end keeps the richness balanced.
Ingredients
- 1½ lb large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup chicken broth
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- Extra Parmesan, for garnish, optional
How to Make Creamy Garlic Butter Shrimp
1. Season the shrimp. Pat the shrimp dry and season with paprika, Italian seasoning, salt, and black pepper.
2. Sear the shrimp. Heat the butter and olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until lightly golden. Transfer to a plate.
3. Sauté the garlic. In the same skillet, add the garlic and cook for about 30 seconds, until fragrant.
4. Make the creamy sauce. Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese until the sauce becomes smooth and creamy.
5. Return the shrimp. Add the shrimp back to the skillet and gently toss to coat in the creamy garlic butter sauce. Simmer for 2 to 3 minutes.
6. Finish with lemon. Stir in the lemon juice and sprinkle with fresh parsley.
7. Serve hot. Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.
Tips for the Best Creamy Garlic Butter Shrimp
- Don’t overcook the shrimp in the first sear. They’ll finish cooking when they go back into the sauce, so 1 to 2 minutes per side is plenty.
- Use freshly grated Parmesan. It melts smoother into the sauce than pre-shredded cheese, which can make the sauce grainy.
- Adjust the sauce thickness with a splash more broth if it gets too thick, or let it simmer a minute longer if you want it richer.
- Add the lemon juice at the end so its brightness doesn’t get lost in the cooking process.
What to Serve with Creamy Garlic Butter Shrimp
This dish is a natural fit over pasta or rice, but it’s just as good spooned over creamy mashed potatoes or served with a loaf of crusty bread for dipping into the sauce. A simple green salad on the side keeps the meal balanced.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, though the sauce will be a bit thinner and less rich. Heavy cream gives the best silky texture.
Can I make this ahead of time?
This dish is best made fresh, since the sauce can separate slightly on reheating. If you do have leftovers, reheat gently over low heat, stirring often.
Can I use frozen shrimp?
Yes, just thaw completely and pat very dry before searing so they brown nicely instead of releasing extra water into the pan.
Creamy Garlic Butter Shrimp
Ingredients
Equipment
Method
- Pat the shrimp dry and season with paprika, Italian seasoning, salt, and black pepper.
- Heat the butter and olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until lightly golden. Transfer to a plate.
- In the same skillet, add the garlic and cook for about 30 seconds, until fragrant.
- Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese until the sauce becomes smooth and creamy.
- Add the shrimp back to the skillet and gently toss to coat in the creamy garlic butter sauce. Simmer for 2 to 3 minutes.
- Stir in the lemon juice and sprinkle with fresh parsley.
- Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.
