There’s something about the combination of shrimp, garlic, and Parmesan cheese that just feels like comfort food meets elegance. This Parmesan Garlic Shrimp recipe is the perfect balance of creamy, savory flavors that comes together in a flash. Whether you’re having a weeknight dinner or entertaining friends, this dish will leave everyone reaching for seconds. I’ve made variations of this meal so many times, it feels like a staple in my kitchen, and let me tell you—it never disappoints. Plus, with easy-to-find ingredients like Campbell’s Cream of Mushroom Soup and Swanson Chicken Broth, it’s convenient enough to whip up anytime.

I remember the first time I made this dish, it was a bit of a happy accident. I’d just come back from a weekend trip to the coast, where I indulged in every seafood dish I could find, and I was craving shrimp something fierce. So, I threw together what I had on hand, which wasn’t much at the time—just some shrimp, rice, garlic, and a lonely can of soup. The result was shockingly good, and the rest is history! Now, I’ve honed the recipe into something I’m proud to serve anytime, even for company.

🍤 Why this Parmesan garlic shrimp is your next go-to dinner

What makes this Parmesan Garlic Shrimp recipe so special? For one, it’s the ultimate in quick and satisfying meals. In less than 30 minutes, you’ll have a rich, creamy shrimp dish packed with flavor. The shrimp are tender and juicy, the garlic gives that comforting warmth, and the Parmesan cheese adds a touch of indulgence. But what really ties it all together is the creamy mushroom sauce that makes everything so savory, it’s impossible not to mop up every bit with the rice.

Let’s not forget the versatility! This recipe is easily adaptable for different diets and preferences (more on that later). Whether you’re looking to impress someone or just want a simple meal that doesn’t skimp on flavor, this dish has you covered.

A little backstory on creamy shrimp dishes

Shrimp in a creamy garlic sauce is not a new invention, of course. Dishes like shrimp scampi have been around for ages, combining shrimp with butter, garlic, and sometimes wine. But this version adds a creamy twist that’s more comforting than the traditional oily scampi. The addition of the Parmesan cheese gives it an Italian-inspired vibe, and using a cream-based soup for the sauce? Well, that’s a modern shortcut that makes this recipe both accessible and foolproof.

I like to think of this dish as an evolution of classic shrimp dishes—melding the freshness of the seafood with the savory depth of creamy sauces that are so beloved in modern comfort cooking. The combination of wine, garlic, and shrimp with that velvety mushroom base? Let’s just say, it’s one of those kitchen shortcuts that feels gourmet.

Let’s talk ingredients: the stars of the show

Each ingredient in this recipe has its role, and they all come together to create something greater than the sum of its parts.

Shrimp: The star of the dish, shrimp brings a sweet, briny flavor that pairs beautifully with garlic and Parmesan. If you can’t find fresh shrimp, frozen works just as well (just be sure to thaw them completely). You can also substitute smaller shrimp if needed, just adjust the cooking time!
Parmesan cheese: Adds that nutty, salty goodness that makes this dish feel rich and decadent. Freshly grated is always best, but pre-grated will work in a pinch. A good substitute would be Pecorino Romano for an even sharper flavor.
Garlic and shallot: These aromatic ingredients give the sauce its depth of flavor. If you’re out of shallots, a small yellow onion would work just fine.
Campbell’s Cream of Mushroom Soup: This is the base of the sauce, giving it that creamy texture without the need to fuss with making a roux or béchamel. You can also use a gluten-free version, and it works just as well.
Swanson Chicken Broth: Helps thin out the sauce and adds a subtle savory layer. You can substitute vegetable broth or even water in a pinch, but the chicken broth really enhances the flavor.
Dry white wine: This helps deglaze the pan and adds a slight tang that cuts through the richness of the dish. I’ve used everything from Pinot Grigio to Sauvignon Blanc for this—just make sure it’s something you’d actually enjoy drinking!

Kitchen gear: What you need (and what you can skip)

For this recipe, a few basic kitchen tools will make the process a breeze:

12-inch skillet: You’ll want a large, heavy-bottomed skillet to get a good sear on the shrimp and to make sure there’s enough room for the sauce to reduce evenly.
Rice cooker or saucepan: For the rice, I love using a rice cooker because it takes the guesswork out of perfect, fluffy rice. But you can easily make it in a saucepan following the package directions.
Wooden spoon or spatula: Perfect for stirring without scratching your pan. Trust me, a wooden spoon makes all the difference when you’re stirring up that creamy sauce.

If you don’t have all of these tools, don’t worry. You can always adapt. A medium-sized pan can work instead of a skillet, and a regular metal spoon will do the trick if you don’t have wood. The key is just to keep an eye on everything as it cooks.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Now, let’s break down how to make this Parmesan Garlic Shrimp, step by step. I’ve had my share of slip-ups with this one, but that just means I’ve learned a few tricks to make sure everything comes out perfect.

Cook the rice: First, start with your rice. Follow the package instructions—whether you’re using a rice cooker or cooking on the stovetop. I like to season the water with a pinch of salt or even a splash of chicken broth for extra flavor. While it’s cooking, move on to the shrimp.
Sauté the shrimp: In a large skillet, melt the butter over medium-high heat. Add the shrimp and cook for about 2 minutes per side, or until they turn pink and opaque. Don’t overcook them, or they’ll become rubbery! This is something I learned the hard way—keep an eye on them because they cook quickly. Once done, set the shrimp aside and keep them covered.
Make the garlic sauce: In the same skillet, toss in the chopped shallot. Sauté for about 2 minutes until they soften. Then, add the minced garlic and crushed red pepper flakes, stirring for just about 30 seconds. You’ll want to be quick here because garlic burns easily and turns bitter if overcooked.
Deglaze with wine: Pour in the white wine and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan. This adds tons of flavor to the sauce!
Finish the sauce: Stir in the cream of mushroom soup and chicken broth. Let the mixture come to a boil, then reduce the heat to medium. Let it simmer for 4-5 minutes, stirring occasionally until it thickens slightly. The key here is patience—let the flavors meld together.
Combine and serve: Add the shrimp back into the sauce, along with the grated Parmesan. Stir everything together until the cheese melts into the sauce. Serve it hot over the cooked rice, garnished with fresh parsley or basil for a pop of color and flavor.

Variations and adaptations

I love experimenting with this recipe, and I’ve found a few fun ways to switch things up:

Gluten-free version: Simply use a gluten-free cream of mushroom soup. Everything else in the recipe is naturally gluten-free.
Low-carb option: Swap the rice for cauliflower rice or even zucchini noodles to cut down on carbs while keeping the dish satisfying.
Add some veggies: Throw in some sautéed spinach, peas, or even roasted cherry tomatoes for extra color and nutrition. The slight sweetness from the tomatoes is particularly delicious with the garlic-Parmesan combo!
International twist: For an Asian-inspired variation, try replacing the Parmesan with a drizzle of sesame oil and soy sauce, and serve over jasmine rice. It adds an unexpected umami kick that’s incredibly tasty.

Serving ideas: Make it a meal

To serve, I like to plate this Parmesan Garlic Shrimp over a bed of fluffy rice, with an extra sprinkle of Parmesan and some chopped parsley on top. For a bit of crunch, you could even serve it with some garlic bread on the side. If you’re hosting, I’d recommend pairing this dish with a simple side salad, maybe dressed with lemon vinaigrette to balance out the richness of the sauce.

Drink pairings: What to sip with this shrimp

A crisp white wine like Sauvignon Blanc or a light Pinot Grigio is my go-to with this dish. They both have the acidity to cut through the creaminess of the sauce. If you prefer beer, a light lager or even a wheat beer would complement the garlic and Parmesan beautifully. And if you’re going alcohol-free, try a sparkling water with a slice of lemon to cleanse the palate between bites.

Storing leftovers (if there are any!)

If you have leftovers (which is rare in my house!), they store well in an airtight container in the fridge for up to 2 days. To reheat, I recommend doing so gently over low heat on the stove or in the microwave in short intervals, stirring frequently to prevent the sauce from separating. A splash of extra chicken broth or cream can help revive the sauce if it gets too thick.

Scaling the recipe: More shrimp, please!

Need to feed a crowd? No problem! Simply double the ingredients, but keep in mind that cooking the shrimp in batches might be necessary to avoid overcrowding the pan. When scaling up, be sure to taste as you go—sometimes with larger quantities, you might need to adjust the seasoning, especially salt, to keep the flavors balanced.

Potential issues and how to avoid them

One issue you might run into is overcooking the shrimp. Keep a close eye on them and remove them from the pan as soon as they turn pink. If you do overcook them (hey, it happens!), try chopping them up and stirring them back into the sauce to mask any toughness.

Ready to make this Parmesan garlic shrimp your new favorite?

This Parmesan Garlic Shrimp recipe is one of those meals that’s so simple, you’ll find yourself making it again and again. It’s creamy, garlicky, and just rich enough without being overwhelming. Whether you stick to the original or experiment with your own variations, I’m sure it’ll be a hit. So go ahead, give it a try and make it your own!

FAQs

Can I use frozen shrimp?
Yes, just make sure to thaw the shrimp completely before cooking.

What kind of white wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best.

Can I use a different cheese?
Yes! Pecorino Romano is a great alternative, or try a mix of Parmesan and mozzarella for a creamier texture.

How can I make this dairy-free?
Use a dairy-free butter and skip the Parmesan, or use a dairy-free cheese alternative.

What if I don’t have shallots?
A small yellow or red onion will work just fine in place of the shallots.

Parmesan Garlic Shrimp Recipe