Creamy Garlic Shrimp (Printable Version)

Succulent shrimp in a rich garlic cream sauce. Quick, elegant, and perfect for weeknights or special occasions.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Aromatics

02 - 4 cloves garlic, finely minced
03 - 1 small shallot, finely chopped
04 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Dairy

05 - 3 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1/4 cup grated Parmesan cheese

→ Other

08 - 1 tablespoon olive oil
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - Juice of 1/2 lemon

# How to Make It:

01 - Pat the shrimp dry with paper towels and season with salt, pepper, and paprika.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
03 - Add the shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove shrimp to a plate and set aside.
04 - Reduce heat to medium. Add remaining butter, shallot, and garlic to the skillet. Sauté for 1–2 minutes until fragrant and translucent.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, whisking until smooth and slightly thickened (2–3 minutes).
06 - Return shrimp (and any juices) to the pan, toss to coat, and cook for another 1–2 minutes until heated through.
07 - Stir in lemon juice and parsley. Adjust seasoning as needed.
08 - Serve immediately, garnished with extra parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The sauce creates this incredible silky blanket around each shrimp that makes you want to wipe your plate clean with bread even when nobody is looking.
  • From pan to plate in twenty minutes means you can pull off something that tastes restaurant-worthy even on your most exhausted weeknight.
02 -
  • Overcooking shrimp even by a minute can turn them from tender morsels to rubbery disappointments, so I always pull them from the heat just before they seem fully done.
  • The sauce will continue thickening after you remove it from heat, so aim for slightly thinner consistency in the pan than what you ultimately want on your plate.
03 -
  • After trying countless variations, I discovered that finishing the dish with a tiny pat of cold butter right at the end creates an unbelievable silkiness that elevates the entire sauce.
  • The empty spaces between the shrimp in your pan are just as important as the shrimp themselves, giving moisture room to evaporate and allowing proper searing rather than steaming.
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