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–+ servings
Creamy Garlic Shrimp in a skillet with lemon slices and a spoon.
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Creamy Garlic Shrimp

This Creamy Garlic Shrimp is an easy skillet meal with a delicious Parmesan garlic cream sauce. You'll love serving this with pasta, rice, potatoes, or crusty bread!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 549kcal
Author: Stephanie

Ingredients

Shrimp

  • 1 lb. large uncooked shrimp see notes
  • 2 tablespoons olive oil

Sauce

  • ½ cup dry white wine see notes
  • 4 cloves garlic minced
  • ½ cup chicken broth
  • ½ teaspoon Italian seasoning
  • ½ teaspoon mustard powder
  • 1 cup heavy cream
  • ¾ cup Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons cold butter
  • ¼ cup freshly chopped parsley
US Customary - Metric

Instructions

Prepare the Shrimp

  • Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
  • Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Make the Sauce

  • Add the wine and garlic to the same skillet over medium heat. Bring it to a gentle bubble and let it reduce for 3-4 minutes, or until the liquid has reduced by half.
  • Add the chicken broth, Italian seasoning, and mustard powder. Bring to a gentle boil and let it simmer for 6-7 minutes or so to thicken and concentrate the flavor. Reduce heat to low.
  • Stir in the heavy cream, then stir in the Parmesan cheese until incorporated.
  • Add the shrimp back to the skillet and let it heat through for 30 seconds. Add cold butter and tilt the pan to swirl the butter throughout the sauce until melted.
  • Remove from heat and add the lemon juice. Garnish with parsley and serve! (See notes for pairing suggestions.)

Notes

To serve with pasta: Boil up to ½ lb. pasta until al dente. Reserve ½ cup pasta water and drain the rest. Return the pasta to the pot and pour the prepared shrimp/sauce on top. Toss with kitchen tongs and add pasta water as desired, this will create more sauce to distribute throughout the pasta.
Pro Tips
  • Shrimp: The size I use is large, and is labeled as 26/30 per pound. You can use fresh or frozen. See blog post for a list of pro tips for cooking with shrimp!
  • Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan cheese.
  • Make sure the base of the sauce isn't too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
  • The heat also needs to be low (or off), when the lemon juice is added, otherwise the acidity can cause the cream to curdle.
  • White Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon. Chicken Broth may be used if you don't cook with wine.
  • Serving Suggestions: This recipe pairs well with rice, linguine, crusty bread, mashed potatoes, roasted potatoes, a variety of roasted vegetables, buttered noodles, and creamy herb pasta.
  • 📘 Find this recipe on page 234 of my 2nd cookbook, Let’s Eat!
Storage
  • This cream-based sauce is best when served fresh, and isn't ideal for freezing. If you do have leftovers, store in an airtight container and refrigerate for up to 3 days. 
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 549kcal | Carbohydrates: 7g | Protein: 31g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 289mg | Sodium: 658mg | Potassium: 444mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1305IU | Vitamin C: 4mg | Calcium: 295mg | Iron: 1mg