Pin It Last spring, I opened my fridge at six o'clock with no dinner plan and found a pound of shrimp I'd forgotten about. Twenty minutes later, I was scraping the skillet clean with bread, wondering why I ever bothered with complicated recipes. This dish taught me that elegance doesn't need hours, just good ingredients and a little cream.
I made this for my neighbor after her surgery, and she called it restaurant quality. The garlic perfumes the whole kitchen, the cream turns silky without any fuss, and the lemon at the end wakes everything up. It's become my go-to when I want to feel like I've really cooked without the mess.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy. Pat them very dry or they'll steam instead of sear.
- Garlic, finely minced: Fresh garlic is everything here. The cream mellows its bite into something sweet and rich.
- Shallot, finely chopped: Shallots add a gentle sweetness that yellow onions can't quite match, and they soften almost instantly.
- Fresh parsley, chopped: Don't skip this. It brightens the cream and makes the whole dish feel alive.
- Unsalted butter: Butter adds richness and helps the garlic bloom without burning. Use the real stuff.
- Heavy cream: This is what makes the sauce cling to the shrimp. Half and half works in a pinch, but it won't be as luscious.
- Grated Parmesan cheese: Freshly grated melts smoothly and thickens the sauce just enough. The pre-shredded kind can clump.
- Olive oil: A little oil keeps the butter from browning too fast when you sear the shrimp.
- Paprika: Adds a warm color and a whisper of smokiness that plays well with the garlic.
- Crushed red pepper flakes: Optional, but a pinch gives the cream a gentle tingle that I always crave.
- Salt and freshly ground black pepper: Season at every step. The shrimp need it, and so does the sauce.
- Lemon juice: The secret weapon. It cuts through the richness and makes you want another bite.
Instructions
- Season the shrimp:
- Pat them completely dry with paper towels, then sprinkle with salt, pepper, and paprika. Dry shrimp sear beautifully instead of steaming in their own moisture.
- Sear the shrimp:
- Heat olive oil and one tablespoon of butter over medium high heat until shimmering. Lay the shrimp in a single layer and let them sit undisturbed for one to two minutes until the edges turn pink and golden, then flip and cook the other side. Transfer to a plate.
- Build the base:
- Lower the heat to medium and add the remaining butter, shallot, and garlic. Stir gently for one to two minutes until the kitchen smells incredible and the shallot turns translucent.
- Make the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer. Whisk in the Parmesan and red pepper flakes, stirring until the cheese melts and the sauce thickens slightly, about two to three minutes.
- Finish the dish:
- Return the shrimp and any juices to the pan, toss to coat, and cook for one to two minutes until everything is heated through. Stir in lemon juice and parsley, taste, and adjust the seasoning.
- Serve:
- Spoon onto plates immediately, garnished with extra parsley and lemon wedges. The sauce is best when it's still glossy and warm.
Pin It My husband, who claims he doesn't like seafood, scraped his plate clean and asked if we had more bread. That's when I knew this recipe had staying power. It's the kind of dish that makes people lean back in their chairs and sigh happily.
Serving Suggestions
I usually serve this over steamed rice or toss it with angel hair pasta to soak up the sauce. Crusty bread works too, especially if you want to mop up every last drop. A simple green salad with lemon vinaigrette keeps things balanced.
Variations and Substitutions
If you want to lighten it up, swap half and half for the heavy cream. It won't be as thick, but it's still delicious. A handful of baby spinach or chopped sun dried tomatoes stirred in at the end adds color and a little tang. I've also made this with scallops when shrimp wasn't on sale.
Storage and Pairing Ideas
Leftovers keep in the fridge for up to two days, though the shrimp are best eaten fresh. Reheat gently over low heat with a splash of cream to bring the sauce back. This pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio.
- Use a large skillet so the shrimp have room to sear without crowding.
- Always taste before serving. A little extra lemon or salt can make all the difference.
- If you're doubling the recipe, work in batches to keep the heat high and the sear golden.
Pin It This recipe has saved me more weeknights than I can count, and it never feels like I'm cutting corners. I hope it becomes one of your easy wins too.
Recipe FAQs
- → What type of shrimp is best to use?
Large, peeled, and deveined shrimp work best to ensure quick and even cooking with a tender texture.
- → Can I substitute heavy cream in this dish?
Yes, half-and-half can be used for a lighter texture but may result in a thinner sauce.
- → How can I prevent the shrimp from overcooking?
Cook shrimp just until pink on both sides, about 1–2 minutes per side, then remove from heat promptly.
- → What side dishes pair well with creamy garlic shrimp?
Steamed rice, pasta, or crusty bread complement the sauce perfectly and complete the meal.
- → Is it possible to add vegetables to this dish?
Yes, ingredients like baby spinach or sun-dried tomatoes can be added for extra flavor and color.