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Easy Creamy Garlic Shrimp

Easy Creamy Garlic Shrimp makes a rich garlic-Parmesan cream sauce in under 30 minutes. Sauté shrimp until just opaque, then simmer the sauce until slightly thickened for a silky, spoonable finish.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp, peeled and deveined
For cooking and sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the shrimp dry with paper towels until surface moisture is gone for better browning.
  2. Season shrimp with paprika, salt, and black pepper so the flavor coats evenly.
Cook shrimp and make the cream sauce
  1. Heat butter and olive oil in a large skillet over medium-high heat until the butter melts and the oil looks shimmering.
  2. Add shrimp and cook for 1–2 minutes per side until just opaque and lightly browned, then remove shrimp and set aside.
  3. Add garlic to the skillet and sauté for 30 seconds until fragrant, using quick stirring so it doesn’t brown.
  4. Pour in heavy cream and stir well, scraping up any browned bits from the pan.
  5. Add Parmesan cheese and Italian seasoning, then simmer for 3–4 minutes until slightly thickened and glossy.
  6. Stir in lemon juice to brighten the sauce.
  7. Return shrimp to the skillet and coat with the sauce, then cook for 1 minute longer until heated through.
Serve
  1. Garnish with chopped fresh parsley and serve immediately while the sauce clings to the shrimp.

Notes

For best texture, cook shrimp only until just opaque—overcooking makes them rubbery. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat until warmed. Freezing is not recommended because the cream sauce can separate. For a lighter version, swap heavy cream with half-and-half and simmer 1–2 minutes longer to help it thicken.