I don’t know about you, but there’s something about a buttery, garlicky sauce that instantly lifts my spirits. It’s one of those simple indulgences that can transform an ordinary weeknight into something special. This creamy garlic shrimp recipe has become one of my go-to dishes when I need to whip up something quick but still impressive. The best part? It feels luxurious but is deceptively easy to make. So, whether you’re cooking for yourself, your family, or even hosting friends, this is one of those dishes that will have everyone thinking you spent hours in the kitchen. Spoiler alert: you didn’t!

Now, let me tell you how I first fell in love with this creamy garlic shrimp recipe. A few years ago, I was hosting a last-minute dinner with friends, and I needed something quick, but I also didn’t want to just serve up a plain pasta dish. I found this recipe while rummaging through some old cookbooks, and after a few tweaks, it became the creamy, garlicky shrimp dish I’m sharing with you today. That night, it was a hit. We served it over mashed potatoes, paired it with a chilled white wine, and ended up talking long into the night. Since then, this recipe has held a special place in my heart (and in my recipe rotation).

🍤 What makes this shrimp recipe so irresistible?

Creamy garlic shrimp hits all the right notes—it’s rich and flavorful, with the perfect balance of garlic and Parmesan cheese, complemented by the delicate sweetness of the shrimp. What’s more, the recipe is super flexible. Serve it over mashed potatoes for a comforting meal, toss it with pasta for an Italian-inspired feast, or pair it with cauliflower rice if you’re keeping things low-carb. It’s also a one-pan dish, which means less clean-up—a win in my book!

Let’s talk shrimp: Fresh, frozen, or something else?

The shrimp is the star here, so choosing the right kind is key. I typically go for medium-sized shrimp that’s already been deveined and peeled, just to save time. You can keep the tails on or off, depending on your preference. Personally, I leave them on for a bit of extra flair when serving, but it’s really up to you.

If fresh shrimp isn’t readily available, frozen shrimp works just fine. Just make sure to thaw them before cooking. You can do this quickly by placing the shrimp in a bowl of cold water for about 15-20 minutes. I’ve also tried this recipe with large shrimp, and while they taste great, the cooking time will increase slightly.

A quick tip: always season your shrimp with a little salt and pepper before cooking. This gives the shrimp a bit of depth and enhances the natural flavor of the seafood.

The sauce: A garlic lover’s dream

Ah, the creamy garlic sauce. This is where the magic happens. The sauce starts with sautéed garlic (four cloves for this recipe, though you could easily add more if you’re like me and can’t get enough). It’s then deglazed with white wine, which adds a layer of acidity that cuts through the richness of the cream. And, of course, Parmesan cheese brings everything together, adding that salty, nutty flavor we all love.

No wine? No problem. If you don’t have white wine on hand, you can swap it out with chicken or vegetable broth. It won’t have the same depth of flavor, but it’ll still be delicious. Sometimes, I even add a squeeze of fresh lemon juice at the end to brighten things up.

For the cream, heavy cream is the best option because it results in a luxuriously thick sauce. If you’re looking for a lighter alternative, half-and-half can work, though the sauce won’t be as rich.

Essential tools for this recipe

This recipe doesn’t require any fancy kitchen gadgets, but there are a few tools that make the process smoother:

A large skillet: You want something that distributes heat evenly and gives the shrimp enough room to cook in a single layer. If the shrimp are overcrowded, they’ll steam instead of getting that nice sear.
A wooden spoon: Perfect for stirring the sauce and scraping up those delicious browned bits from the bottom of the pan.
A fine grater: For freshly grated Parmesan. Trust me, freshly grated cheese melts into the sauce much better than the pre-grated stuff.

If you don’t have a large skillet, you can use a wide-bottomed pot or even a cast-iron pan. Just be mindful of the cooking time, as different materials can heat up differently.

Step-by-step: How to make creamy garlic shrimp

Season the shrimp: Lay out your shrimp on a cutting board in a single layer and sprinkle with salt and pepper. Flip them over and repeat on the other side. Simple, but this step is crucial for flavor.
Heat your skillet: Add a tablespoon of neutral oil to a large skillet over medium-high heat. My go-to is olive oil, but avocado oil or coconut oil works too. Swirl the pan to evenly coat the bottom. Once the oil is shimmering, you’re ready to add the shrimp.
Cook the shrimp: Place the shrimp in a single layer and let them cook undisturbed for 1-2 minutes. When the shrimp turn pink and slightly curl, it’s time to flip. Cook for another minute until they form a “J” shape and are fully opaque. Transfer the shrimp to a bowl and set aside.
Make the garlic sauce: Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Don’t walk away during this step—garlic can go from golden to burnt in a flash!
Deglaze with wine: Pour in the white wine and stir to deglaze the pan, scraping up all the tasty brown bits left by the shrimp and garlic. Let the wine reduce by half (this takes about 2-3 minutes).
Add the cream and cheese: Reduce the heat to medium-low and pour in the heavy cream, stirring to combine. Add salt, pepper, and Parmesan cheese. Stir until the cheese has melted and the sauce begins to thicken.
Finish the dish: Stir in some chopped parsley and return the shrimp to the pan. Toss everything together so the shrimp are coated in that beautiful sauce. Serve immediately over your choice of mashed potatoes, pasta, or rice.

Variations and adaptations: Customize it your way!

One of the reasons I love this creamy garlic shrimp recipe is because it’s so versatile. You can change it up based on what you have in your pantry or cater it to specific dietary needs.

Gluten-free: The recipe is naturally gluten-free, but if you’re serving it with pasta, just swap for a gluten-free variety, like rice noodles or chickpea pasta.
Low-carb: Serve the shrimp over cauliflower mash or zoodles (zucchini noodles) for a low-carb option. Palmini pasta (made from hearts of palm) is another great low-carb alternative.
Vegan twist: If you’re vegan or serving a plant-based crowd, you can substitute the shrimp with firm tofu or even mushrooms. Replace the heavy cream with a plant-based version (I recommend coconut cream for a rich, creamy texture).
Spicy kick: Add a pinch of red pepper flakes to the garlic while it sautés to bring some heat to the dish. I’ve done this a few times when I want a little extra zing.

Plating and serving ideas

For a casual dinner at home, I love serving this creamy garlic shrimp over a bed of mashed potatoes. It’s comforting, and the creamy sauce drapes beautifully over the mashed spuds. For a lighter meal, pair the shrimp with a simple arugula salad on the side. And if you’re hosting a dinner party, this dish looks stunning served over a bed of pasta, garnished with fresh parsley and a sprinkle of extra Parmesan.

If you’re feeling extra fancy, serve the shrimp with some crusty bread on the side—perfect for mopping up every last bit of that garlic sauce.

Wine pairings: What to sip while enjoying creamy garlic shrimp

Since the sauce has white wine in it, I like to serve this dish with the same wine I used for cooking. A dry white wine, like a Sauvignon Blanc or Pinot Grigio, complements the creamy sauce without overpowering the delicate flavors of the shrimp. If you’re not a wine drinker, a crisp sparkling water with a splash of lemon is a refreshing alternative.

Storing and reheating tips

If you have leftovers (though I doubt you will!), store the shrimp and sauce in an airtight container in the fridge for up to two days. To reheat, I recommend doing so gently on the stovetop over low heat. Add a splash of cream or broth to help loosen the sauce as it warms up. I’ve found that microwaving can make the shrimp a bit rubbery, so stovetop reheating is the way to go.

Scaling the recipe: Feeding a crowd or just yourself

This recipe serves about four people, but it’s easy to scale up or down depending on your needs. If you’re doubling the recipe, cook the shrimp in batches to avoid overcrowding the pan, which can cause them to steam instead of sear. On the flip side, if you’re cooking for one, simply halve the ingredients. The sauce proportions still work, and trust me, you’ll be glad to have extra for dipping some bread!

Frequently asked questions

1. Can I use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp, but I recommend adding them at the very end just to warm them up. Cooking them too long could make them tough.

2. What can I substitute for heavy cream?
Half-and-half or even a mix of milk and butter can work in a pinch. For a dairy-free option, coconut cream is your best bet.

3. Do I have to use white wine?
No, you can substitute the white wine with chicken or vegetable broth. It won’t have the same depth of flavor, but it’ll still taste great!

4. Can I freeze the leftovers?
I don’t recommend freezing this dish because the cream sauce can separate once thawed. It’s best enjoyed fresh or refrigerated for a day or two.

5. How do I prevent the garlic from burning?
Keep a close eye on it and stir constantly. Garlic cooks quickly, so sauté it for just 30 seconds until fragrant.

Give it a try!

I hope you’ll fall in love with this creamy garlic shrimp recipe as much as I have. It’s quick, versatile, and packed with flavor. Plus, there’s something about that creamy sauce that feels like a little bit of luxury—even on a Tuesday night. Let me know how it turns out for you, and don’t be afraid to put your own spin on it!

Creamy Garlic Shrimp Recipe