Garlic Cream Shrimp (Printable)

Juicy shrimp in a rich, creamy garlic sauce ready in 25 minutes.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Dairy & Pantry

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 2 tablespoons grated Parmesan cheese

→ Vegetables & Aromatics

05 - 5 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon lemon juice
08 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - In a large skillet, melt the butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
03 - Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until pink and opaque. Transfer shrimp to a plate and set aside.
04 - Pour heavy cream into the skillet and bring to a gentle simmer, stirring frequently. Add Parmesan and stir until melted and the sauce is smooth, about 2-3 minutes.
05 - Return shrimp and any juices to the skillet. Stir to coat in the creamy sauce. Add lemon juice and chopped parsley. Adjust seasoning with salt and pepper. Serve immediately, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • This comes together in under 30 minutes but tastes like something you'd order on a date night
  • The sauce is silky and rich enough that you'll want to drink it straight from the pan
  • Shrimp cook so quickly that you barely break a sweat getting dinner on the table
02 -
  • Overcooked shrimp become rubbery and sad, so remove them from heat the moment they turn pink
  • Room temperature cream prevents curdling, so take it out of the fridge before you start cooking
  • The sauce continues thickening off the heat, so stop slightly earlier than you think you should
03 -
  • Keep the cream moving in the pan so it doesn't scorch on the bottom
  • Add the lemon juice last so it stays bright and doesn't cook away

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