Easy Creamy Garlic Shrimp

Plate of easy creamy garlic shrimp garnished with herbs
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Easy Creamy Garlic Shrimp
I still remember the first cool, amber evening I served Easy Creamy Garlic Shrimp to friends—the kitchen smelled like roasting squash and buttered garlic, and everyone wrapped their hands around warm loaves while steam curled from their plates. That cozy fall feeling—soft sweaters, cinnamon candles, and a simple meal that feels like a hug—is exactly why this Easy Creamy Garlic Shrimp is a reader favorite.

Introduction
This recipe is perfect for home bakers who love seasonal treats and want a savory centerpiece that’s simple enough for weeknights but special enough for guests. The sauce is silky, buttery, and bright with lemon and garlic, pairing beautifully with a crusty loaf or a slice of banana bread warm from the oven. If you enjoy rich, silky sauces in different dishes, try our creamy garlic chicken ramen for another cozy meal idea.

Ingredients
Ingredients for Easy Creamy Garlic Shrimp (serves 4)

  • 1 1/2 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 5 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 1/2 cup dry white wine or low-sodium chicken stock
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • Zest and juice of 1 lemon
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp chopped parsley for garnish
    Optional accompaniments:
  • Crusty bread or your favorite pasta; for a creamy pasta option, see this creamy tomato garlic pasta.

Step-by-step instructions
Step-by-step instructions for Easy Creamy Garlic Shrimp

  1. Prep the shrimp: Pat shrimp dry and season lightly with salt and pepper. Dry shrimp sear best and keep the sauce silky.
  2. Sear the shrimp: In a large skillet over medium-high heat, add olive oil. Sear shrimp 1–2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. Build the sauce: Reduce heat to medium. Add butter, then the shallot and garlic. Sauté 1–2 minutes until fragrant but not browned.
  4. Deglaze: Pour in white wine or stock and scrape any browned bits from the pan. Let it reduce by half (about 2–3 minutes).
  5. Make it creamy: Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan until melted and the sauce thickens slightly. Add lemon zest, lemon juice, and red pepper flakes if using.
  6. Finish: Return shrimp to the pan and toss to coat for 1 minute to warm through. Sprinkle with chopped parsley and adjust seasoning. Serve immediately.

Tips for success

  • Use dry shrimp and pat them thoroughly for a better sear and less watery sauce.
  • Don’t overcook the shrimp—remove them as soon as they turn opaque and curl slightly; they’ll finish cooking in the sauce.
  • If your sauce becomes too thin, simmer gently until it reduces; if it’s too thick, loosen with a splash of stock or water.
  • For a delightful weeknight comfort pairing, try serving this with slow-cooked sides—if you like cosy slow-cooked dishes, see this crockpot Swedish meatballs with creamy gravy for inspiration.
  • Use freshly grated Parmesan for a smoother melt; pre-grated cheese can sometimes make sauces grainy.

Possible variations

  • Gluten-free: This Easy Creamy Garlic Shrimp is naturally gluten-free if you use gluten-free stock or wine and pair it with gluten-free pasta or bread. For more gluten-free dessert ideas to finish your meal, check out these 5 easy gluten-free dessert recipes.
  • Streusel-style topping: For a creative crunch, bake shrimp in a shallow dish topped with a savory almond-Parmesan crumb (blend almonds, Parmesan, butter, and a touch of thyme) for 4–6 minutes under the broiler—watch carefully so crumbs brown but shrimp don’t overcook.
  • Lighter version: Swap heavy cream for half-and-half mixed with a tablespoon of flour (whisked smooth) to reduce richness while maintaining body.
  • Herb-forward: Add basil or tarragon for a seasonal twist; finish with a little lemony gremolata for brightness.

Storage recommendations

  • Refrigerator: Store leftover Easy Creamy Garlic Shrimp in an airtight container for up to 2 days. The cream sauce thickens when chilled—reheat gently over low heat with a splash of stock or water to loosen the sauce.
  • Freezing: Shrimp in cream sauces don’t freeze as well due to texture changes, so I recommend freezing only the components separately (cooked shrimp or sauce) for up to one month and combining when ready.
  • Reheating tip: Reheat over low heat on the stove, stirring frequently; finish with a squeeze of fresh lemon to brighten the reheated sauce and restore richness. Serve alongside a quick warm slice of banana bread or fresh-cracked peppered toast for a cozy finish.

Conclusion

If you want a foolproof recipe that wraps your table in fall warmth, this Easy Creamy Garlic Shrimp will become a staple. For another take and inspiration from a trusted source, I like this handy reference: Creamy Garlic Shrimp – Ahead of Thyme.

FAQs

  1. How long should I cook shrimp for Easy Creamy Garlic Shrimp?
  • Cook shrimp 1–2 minutes per side in a hot skillet until they turn opaque and curl slightly; they should feel firm but not rubbery. They’ll finish warming in the sauce.
  1. Can I use frozen shrimp?
  • Yes—thaw fully in the refrigerator and pat very dry before cooking to ensure a good sear and to prevent a watery sauce.
  1. Can I make the sauce ahead of time?
  • You can prepare the sauce up to a day ahead; rewarm gently and finish by tossing the freshly seared shrimp in just before serving to keep them tender.
  1. What should I serve with Easy Creamy Garlic Shrimp?
  • Serve with crusty bread, pasta, cauliflower rice, or a simple roasted vegetable. A warm slice of banana bread or a seasonal side really complements the cozy fall vibe.
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Easy Creamy Garlic Shrimp 2026 02 22 154319 1

Easy Creamy Garlic Shrimp

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  • Author: mateo
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: None
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Description

A cozy and creamy garlic shrimp dish that’s perfect for special occasions or weeknight dinners.

Ingredients

  • 1 1/2 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 5 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 1/2 cup dry white wine or low-sodium chicken stock
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • Zest and juice of 1 lemon
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp chopped parsley for garnish

Instructions

  1. Pat shrimp dry and season lightly with salt and pepper.
  2. In a large skillet over medium-high heat, add olive oil. Sear shrimp 1–2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. Reduce heat to medium. Add butter, then the shallot and garlic. Sauté 1–2 minutes until fragrant but not browned.
  4. Pour in white wine or stock and scrape any browned bits from the pan. Let it reduce by half (about 2–3 minutes).
  5. Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan until melted and the sauce thickens slightly. Add lemon zest, lemon juice, and red pepper flakes if using.
  6. Return shrimp to the pan and toss to coat for 1 minute to warm through. Sprinkle with chopped parsley and adjust seasoning. Serve immediately.

Notes

For best results, use dry shrimp and pat them thoroughly for a better sear. Freshly grated Parmesan gives a smoother melt.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Searing
  • Cuisine: Italian

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