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Creamy Garlic Butter Shrimp

Creamy Garlic Butter Shrimp

This creamy garlic butter shrimp features juicy seared shrimp tossed in a rich garlic Parmesan cream sauce finished with fresh lemon. Ready in 25 minutes, it is perfect over pasta, rice, mashed potatoes, or with crusty bread.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb large shrimp, peeled and deveined
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup chicken broth
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • Extra Parmesan, for garnish, optional

Equipment

  • large skillet
  • Tongs
  • Wooden spoon
  • Paper towels

Method
 

  1. Pat the shrimp dry and season with paprika, Italian seasoning, salt, and black pepper.
  2. 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. In the same skillet, add the garlic and cook for about 30 seconds, until fragrant.
  4. Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese until the sauce becomes smooth and creamy.
  5. 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. Stir in the lemon juice and sprinkle with fresh parsley.
  7. Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.

Notes

Do not overcook the shrimp during the first sear because they will finish cooking in the sauce.
Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese can make it grainy.
Thin the sauce with a splash of broth if it becomes too thick, or simmer it slightly longer for a richer consistency.
Add the lemon juice at the end to preserve its bright flavor.
Half-and-half may be substituted for the heavy cream, although the sauce will be thinner and less rich.
This dish is best served fresh. Reheat leftovers gently over low heat while stirring often.
Frozen shrimp may be used, but they should be thawed completely and patted very dry before searing.