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Easy Creamy Garlic Shrimp

Creamy garlic shrimp cooks in a 12-inch skillet with a Parmesan cream sauce, tender shrimp, and a bright finish of lemon and parsley. The sauce simmers until slightly thickened for a quick, rich dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb shrimp large, peeled and deveined
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Pat the shrimp dry with paper towels, then season with the salt and pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.
  3. Cook the shrimp in two batches for 1 to 2 minutes per side, until opaque and 145°F, then transfer to a plate.
  4. Reduce the heat to medium and melt the butter in the skillet.
  5. Add the garlic and cook for about 30 seconds, stirring, until fragrant.
  6. Pour in the heavy cream and bring it to a gentle simmer; cook for 3 to 4 minutes, stirring occasionally, until slightly thickened.
  7. Stir in the Parmesan until melted.
  8. Return the shrimp and any juices to the skillet and cook for 1 to 2 minutes, until heated through.
  9. Stir in the lemon juice and parsley, then serve.

Notes

For the best texture, add the shrimp back only after the sauce has thickened. Refrigerate leftovers for up to 2 days; freezing is not recommended because the cream sauce may separate. For a lactose-free option, use lactose-free cream, butter, and Parmesan.