Description
Easy Creamy Garlic Shrimp recipe for a quick, comforting meal. Dive into rich, garlicky flavors with tender shrimp in a dreamy sauce. Perfect for busy nights!
Ingredients
Scale
- Shrimp & Dairy Base:
- 1.5 lbs large shrimp, peeled and deveined
- 1.5 cups heavy cream
- Aromatics & Seasoning:
- 4 tbsp unsalted butter
- 6–8 cloves fresh garlic, minced (or more, I won’t tell)
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a little kick)
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
Instructions
- Prep Your Shrimp:: First things first, get those shrimp ready. If they’re frozen, thaw ’em in cold water, then pat, pat, pat them super dry with paper towels. This is where I always forget to salt them a little bit before cooking, but honestly, it makes a difference! A little salt and pepper on both sides before they even hit the pan. You want them dry so they sear, not steam, giving you that beautiful pink color and sweet flavor. I once didn’t pat them enough, and they just boiled in their own juices; oops!
- Sauté the Aromatics:: Now, grab a large skillet and melt some butter over medium heat. Once it’s shimmering, toss in all that glorious minced garlic. This is the moment your kitchen starts smelling absolutely divine, I swear! Sauté for about a minute, maybe two, just until it’s fragrant but not browned. You don’t want burnt garlic, trust me, I’ve done it, and it makes the whole dish bitter. Keep stirring it around, don’t walk away like I sometimes do.
- Cook the Shrimp:: Next, add your perfectly prepped shrimp to the skillet. Cook them for just 1-2 minutes per side, until they turn pink and opaque. Don’t overcrowd the pan, hon, or they won’t sear properly! You might need to do this in batches. This step goes so fast, honestly, so keep an eye on them. Overcooked shrimp are rubbery, and nobody wants that. I’ve definitely had a few moments where I left them in too long, and it was a sad, chewy affair.
- Build the Creamy Garlic Shrimp Sauce:: Once the shrimp are cooked, take them out of the pan and set them aside. Pour in your chicken broth and let it simmer for a minute, scraping up any delicious bits from the bottom of the pan. Then, reduce the heat to low and pour in that heavy cream. Stir it gently, letting it warm through. This is where the magic really starts to happen for your Easy Creamy Garlic Shrimp!
- Finish the Sauce:: Now for the cheese! Gradually stir in your freshly grated Parmesan until it melts into the sauce, making it silky smooth. If you dump it all in at once, it can clump, and that’s just a bummer. Let it simmer gently for another 2-3 minutes, just until it thickens slightly to your liking. Taste it here, and add more salt and pepper if you feel it needs it. I always add a little extra black pepper, myself.
- Combine and Garnish:: Return the cooked shrimp to the pan, tossing them gently to coat them in that luscious, creamy garlic sauce. Stir in a squeeze of fresh lemon juice and a generous handful of fresh parsley. Give it one last gentle stir, and your Easy Creamy Garlic Shrimp is ready! It should look vibrant, smell incredible, and have that perfect balance of rich and fresh flavors. Serve it up immediately, because honestly, it’s best fresh.