Creamy Garlic Shrimp
A quick and comforting dish of succulent shrimp in a silky garlic cream sauce, perfect for busy weeknights or cozy gatherings.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined Choose fresh or thawed frozen shrimp for best texture.
For the sauce
- 2 tablespoons unsalted butter For a rich base.
- 2 tablespoons olive oil Helps prevent burning and adds depth.
- 6 cloves garlic, minced The star flavor; use less if you prefer subtle garlic.
- 1 small shallot, finely chopped Adds sweetness and balance.
- 1/2 cup dry white wine or low-sodium chicken broth Deglazes and lifts flavors.
- 1 cup heavy cream or half-and-half Creates that silky sauce.
- 1/2 cup freshly grated Parmesan or nutritional yeast Adds cheesy richness without dairy.
- 1 tablespoon lemon juice Brightens the sauce.
- 1 teaspoon smoked paprika or sweet paprika For warmth and color.
- Salt and freshly ground black pepper, to taste.
- Fresh parsley, chopped, for garnish. For garnish and a pop of freshness.
- Optional: red pepper flakes for a gentle heat.
Instructions
Preparation
- Pat the shrimp dry and season lightly with salt, pepper, and smoked paprika.
- In a large skillet over medium-high heat, add butter and olive oil.
- When the butter foams and the oil shimmers, add shrimp in a single layer.
- Cook 1–2 minutes per side until pink and just opaque. Remove shrimp and set aside.
- Reduce heat to medium and add shallot to the skillet.
- Sauté for 1–2 minutes until translucent, then stir in minced garlic and cook until fragrant—about 30 seconds.
Cooking
- Pour in white wine or broth to deglaze the pan, scraping up the golden browned bits.
- Let it reduce for 1–2 minutes.
- Stir in the cream and bring to a gentle simmer.
- Add Parmesan (or nutritional yeast) and whisk until smooth.
- Taste and season with lemon juice, salt, and pepper.
- Return shrimp to the sauce, spooning it over each piece.
- Simmer for another minute to meld flavors without overcooking the shrimp.
- Finish with fresh parsley and a light dusting of extra Parmesan.
- Serve immediately over pasta, cauliflower rice, or crusty bread.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. The sauce may thicken; loosen with a splash of milk or water when reheating. To freeze: store shrimp and sauce separately from pasta or sides for best texture. Freeze the sauce in portioned containers for up to 2 months.