Creamy Garlic Herb Shrimp

Creamy Garlic Herb Shrimp

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 6 cloves garlic, finely minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes, optional

Instructions

1. Prepare the shrimp.
   Pat the shrimp completely dry with paper towels. Removing excess moisture helps them sear instead of steaming. Place them in a bowl and season with paprika, salt, black pepper, and half of the Italian seasoning.
2. Heat the skillet.
   Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Let the butter melt and become slightly foamy.
3. Cook the shrimp.
   Arrange the shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 1–2 minutes on the first side until lightly golden.
4. Flip the shrimp and cook for another 1 minute, just until they turn pink and opaque. They do not need to be completely cooked at this stage because they will finish cooking in the sauce.
5. Transfer the shrimp to a clean plate and set aside.
6. Cook the garlic.
   Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet.
7. Add the minced garlic and cook for about 30–45 seconds, stirring constantly. The garlic should become fragrant but should not turn dark brown.
8. Deglaze the pan.
   Pour in the chicken broth. Use a wooden spoon or spatula to scrape up the flavorful browned bits from the bottom of the skillet.
9. Allow the broth to simmer for about 1–2 minutes so it reduces slightly.
10. Make the creamy sauce.
    Pour in the heavy cream and stir well. Reduce the heat to medium-low and let the mixture gently simmer for about 2–3 minutes.
11. Add the remaining Italian seasoning, thyme, and red pepper flakes if using.
12. Gradually stir in the grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce becomes smooth and creamy.
13. Do not let the sauce boil rapidly once the cream and Parmesan are added. Gentle heat helps keep the sauce silky and prevents it from separating.
14. Add the fresh lemon juice and stir. The lemon gives the rich cream sauce a bright, fresh flavor.
15. Return the shrimp to the skillet.
    Add the cooked shrimp and any juices from the plate back into the creamy garlic sauce.
16. Gently toss the shrimp until every piece is thoroughly coated.
17. Cook for another 1–2 minutes over low heat, just until the shrimp are fully heated through.
18. Sprinkle the chopped parsley over the top and gently stir some into the sauce.
19. Taste the sauce and adjust with additional salt, black pepper, lemon juice, or Parmesan if desired.
20. Remove from the heat and serve immediately while the sauce is hot and creamy.

Tips for the Best Creamy Garlic Herb Shrimp

Use large or jumbo shrimp because they stay tender and juicy and are less likely to overcook.

Make sure the shrimp are dry before seasoning. Wet shrimp release water into the skillet and will not develop the lightly golden surface seen in the finished dish.

Garlic is one of the main flavors in this recipe, so using fresh garlic makes a noticeable difference. If you really love garlic, you can increase it to 7–8 cloves.

Freshly grated Parmesan is best because it melts much more smoothly than packaged pre-shredded cheese.

If the sauce becomes too thick, add a small splash of chicken broth, cream, or pasta water. If it seems too thin, allow it to simmer gently for another minute or two.

Do not overcook the shrimp. Once they become pink, opaque, and curled into a loose “C” shape, they are generally ready.

What to Serve With It

This creamy garlic herb shrimp pairs especially well with:

• Linguine, spaghetti, or fettuccine
• Steamed white rice
• Mashed potatoes
• Garlic bread or crusty bread
• Roasted potatoes
• Steamed broccoli
• Asparagus
• Green beans
• Zucchini noodles for a lighter option

If serving it with pasta, toss the cooked pasta directly into the skillet so it absorbs some of the creamy garlic sauce.

Storage

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator for up to 2 days.

Because shrimp can become tough when reheated, warm leftovers gently in a skillet over low heat. Add a splash of cream, milk, or broth to loosen the sauce.

Avoid boiling the sauce during reheating.

Nutrition Information

Approximate nutrition per serving:

• Calories: 440
• Protein: 34 g
• Carbohydrates: 7 g
• Fat: 31 g
• Saturated Fat: 17 g
• Fiber: 1 g
• Sodium: 850 mg

Nutritional values will vary depending on the size of the shrimp, brand of cream, Parmesan, and serving portions.

Frequently Asked Questions

Can I use frozen shrimp?
Yes. Thaw them completely first, drain well, and pat them very dry before cooking.

Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. Half-and-half is a better substitute if you want something lighter than heavy cream.

Can I make this spicy?
Yes. Increase the red pepper flakes or add a small pinch of cayenne pepper.

Can I add vegetables?
Absolutely. Spinach, mushrooms, broccoli, asparagus, and sun-dried tomatoes all work very well in this sauce.

How do I know when the shrimp are done?
They should be pink and opaque with a tender texture. Avoid cooking them until they curl tightly into small circles, as that usually means they have been overcooked.

Can I prepare the sauce ahead of time?
The sauce is best freshly made, but you can prepare it a few hours ahead and refrigerate it. Reheat gently, then add freshly cooked shrimp before serving.