Creamy, garlicky, and downright satisfying, the Creamy Garlic Shrimp Skillet Recipe is one of those dishes that feels like a little indulgence but comes together in no time. It’s perfect when you want something flavorful without spending hours in the kitchen.
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Why You'll Love This Recipe
Every time I make this Creamy Garlic Shrimp Skillet Recipe, it reminds me why simple ingredients combined with a bit of care can turn into a restaurant-quality meal at home. It’s fast, impressive, and tastes like a dream.
- Quick to Whip Up: You’ll have dinner ready in about 30 minutes, perfect for busy weeknights or last-minute guests.
- Rich, Luxurious Sauce: The creamy garlic sauce with hints of white wine and Parmesan is so flavorful, every bite feels indulgent.
- Versatile Meal: Whether you want it over pasta, rice, or with your favorite roasted veggies, it pairs beautifully with many sides.
- Impress Without Stress: I love how this skillet recipe looks fancy but is actually super forgiving, great for beginner cooks too.
Ingredients & Why They Work
The balance in this Creamy Garlic Shrimp Skillet Recipe comes from fresh, simple ingredients that amplify each other's flavor — think tangy lemon, savory Parmesan, and luscious cream. Plus, the shrimp cooks quickly, so timing is key for a tender, juicy bite.
- Shrimp: Large, peeled, and deveined shrimp cook fast and soak up the sauce beautifully. I prefer 26/30 size for the perfect chew.
- Olive Oil: For sautéing shrimp; adds a mild fruity flavor without overpowering the garlic.
- Dry White Wine: Sauvignon Blanc or Pinot Grigio bring acidity and depth. Don’t skip it if you can, but chicken broth works in a pinch.
- Garlic: Freshly minced garlic is a must — it’s the star of the sauce’s aroma and taste.
- Chicken Broth: Adds richness and helps form the sauce's base.
- Italian Seasoning & Mustard Powder: These add subtle layers of flavor — a little warmth and herbiness.
- Heavy Cream: Creates the silky texture that coats each shrimp.
- Parmesan Cheese: Freshly grated cheese melts into the sauce, bringing savory umami that store-bought powders just can’t match.
- Lemon Juice: Adds bright acidity to balance the cream and elevate the flavors.
- Cold Butter: Swirled in at the end for a glossy finish and richness.
- Fresh Parsley: A sprinkle of color and fresh herbaceous note to finish the dish.
Make It Your Way
I love tweaking this recipe depending on the season and what I have on hand. The creamy garlic shrimp skillet is a fantastic base, and you can make it uniquely yours with simple swaps.
- Variation: Once, I swapped the white wine for a splash of dry vermouth and added a pinch of red pepper flakes — it gave the sauce a subtle kick that my family adored.
- Lower Carb: Skip pasta and serve it over spiralized zucchini or cauliflower rice for a lighter meal.
- Dairy-Free: For a dairy-free twist, try coconut cream instead of heavy cream and omitting Parmesan; the sauce still holds up nicely.
- Herbs: Play around with fresh herbs like basil or tarragon instead of parsley for a different aroma.
Step-by-Step: How I Make Creamy Garlic Shrimp Skillet Recipe
Step 1: Get Your Shrimp Perfectly Cooked
Start by thawing your shrimp completely and patting them dry — this helps them sear instead of steam. Heat olive oil in a large skillet over medium-high heat, and cook the shrimp for about 1 minute 20 seconds per side. Use a timer because shrimp can overcook quickly and turn rubbery. Once done, remove them onto a clean plate and keep in mind they’ll finish cooking when tossed back in the sauce.
Step 2: Building the Flavorful Sauce
In the same skillet (don’t wipe it out — those shrimp bits are flavor gold), add the white wine and minced garlic. Let it bubble gently and reduce by half — this takes around 3-4 minutes and intensifies the taste. Then pour in chicken broth, sprinkle Italian seasoning and mustard powder, and simmer for 6-7 minutes until thick and fragrant. Turn the heat low and stir in heavy cream and freshly grated Parmesan until silky smooth.
Step 3: Bring It All Together
Return the shrimp to the skillet, stirring them gently to coat in the sauce, and let it heat through for about 30 seconds. Add in cold butter, tilting and swirling the pan to melt it evenly, which adds that lovely glossy finish and richness. Remove from heat, stir in freshly squeezed lemon juice (off the flame to avoid curdling), sprinkle with chopped parsley, and you’re ready to serve.
Top Tip
After making this Creamy Garlic Shrimp Skillet Recipe a dozen times, I’ve found some small things make a huge difference to keep it tasting perfectly balanced and look restaurant-worthy.
- Pat Shrimp Dry: Moisture is the enemy of a good sear; the drier your shrimp, the better crust you’ll get.
- Low Heat When Adding Cheese: Too hot and the parmesan can clump and create a grainy sauce, so keep your heat low or off.
- Add Lemon Juice Off Heat: This prevents the cream from curdling and keeps the sauce silky smooth.
- Use Freshly Grated Cheese: It melts better and tastes so much richer than pre-grated Parmesan with anti-caking agents.
How to Serve Creamy Garlic Shrimp Skillet Recipe
Garnishes
I always sprinkle a generous handful of freshly chopped parsley right before serving — it adds a pop of vibrant green and fresh flavor. Sometimes, I add a little lemon zest for an extra citrus aroma. A light dusting of black pepper finishes the dish beautifully.
Side Dishes
This creamy garlic shrimp pairing is versatile. I often serve it over al dente linguine tossed with a bit of butter or olive oil. Other times, fluffy basmati rice or buttery mashed potatoes soak up every drop of the sauce. If I want something lighter, roasted asparagus or steamed green beans do the trick.
Creative Ways to Present
For dinner parties, I like plating this shrimp over a bed of vibrant squash noodles, finished with a sprinkle of toasted pine nuts and microgreens for a restaurant-worthy look. Using a warm skillet as the serving dish keeps it cozy and appealing right at the table.
Make Ahead and Storage
Storing Leftovers
Because of the cream sauce, this dish is best eaten fresh, but if you do have leftovers, store them in an airtight container in the fridge. I’ve kept mine good for up to 3 days without losing too much of the creamy texture.
Freezing
I generally don’t recommend freezing Creamy Garlic Shrimp Skillet Recipe because cream-based sauces tend to break when thawed. If you want to try freezing, separate the shrimp from the sauce and freeze the sauce in small batches. Reheat gently and then add freshly cooked shrimp.
Reheating
The best way to reheat is gently on the stovetop over low heat, stirring often to keep the sauce from separating. Adding a splash of chicken broth or cream can help bring back some of that silky consistency.
Frequently Asked Questions:
Yes! Just make sure to fully thaw and pat them dry before cooking to prevent excess moisture, which can affect the sauce and cooking process.
You can substitute chicken broth for white wine. While you lose some acidity and depth, the sauce will still be delicious and creamy. Adding a splash of lemon juice helps brighten the flavor too.
Make sure to add the lemon juice off the heat and keep the sauce on low or off when combining dairy ingredients. Adding acid on high heat or boiling can cause the cream to curdle.
Yes, for a dairy-free option, try swapping heavy cream for canned coconut milk or a thick coconut cream. Leave out the Parmesan or use a dairy-free cheese alternative to keep the creamy texture without the dairy.
Final Thoughts
I truly believe this Creamy Garlic Shrimp Skillet Recipe is a keeper — it’s the kind of meal I turn to again and again when I want comfort in a flash without compromising on flavor. Once you try it, you’ll see how easily a handful of quality ingredients and simple steps can create something special. So grab your skillet, get that garlic sizzling, and enjoy the magic of shrimp done right!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Creamy Garlic Shrimp recipe features succulent large shrimp cooked in a rich and velvety garlic Parmesan cream sauce, accented with white wine, lemon juice, and fresh parsley. Perfectly balanced with Italian seasoning and mustard powder, this dish is simple to prepare and pairs wonderfully with pasta, rice, or crusty bread for an elegant yet quick meal.
Ingredients
Shrimp
- 1 lb large uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
Sauce
- ½ cup dry white wine
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 cup heavy cream
- ¾ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold butter
- ¼ cup freshly chopped parsley
Instructions
- Prepare the Shrimp: Measure all ingredients before starting. Thaw the shrimp completely if frozen and pat dry. Remove shells, tails, and veins if necessary. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute and 20 seconds per side, using a timer to avoid overcooking. Tilt the pan and transfer shrimp to a clean plate; they will continue to cook slightly off heat.
- Make the Sauce: In the same skillet, add the white wine and minced garlic over medium heat. Bring to a gentle bubble and let reduce for 4 minutes until the liquid lowers by half.
- Add Broth and Seasonings: Add chicken broth, Italian seasoning, and mustard powder to the skillet. Bring to a gentle boil and simmer for 7 minutes to thicken and develop flavor. Then reduce heat to low.
- Incorporate Cream and Cheese: Stir in the heavy cream, then add Parmesan cheese gradually, stirring continuously until fully incorporated and smooth. Ensure the sauce base is not too hot to prevent separation.
- Return Shrimp to Sauce: Add the cooked shrimp back into the skillet and let them reheat in the sauce for 30 seconds. Add the cold butter and tilt the pan, swirling to melt and combine the butter evenly throughout the sauce.
- Finish and Garnish: Remove the skillet from heat. Stir in fresh lemon juice gently to avoid curdling the cream. Garnish with freshly chopped parsley and serve immediately.
Notes
- To serve with pasta: Cook up to ½ lb pasta until al dente. Reserve ½ cup of pasta water before draining. Toss pasta with shrimp and sauce, adding reserved pasta water as needed to enhance sauce consistency.
- Shrimp size used is large (26/30 per pound). Both fresh and frozen shrimp work well; just ensure they are properly thawed and dried.
- Use freshly grated Parmesan cheese from a wedge for best melt and flavor, avoiding pre-grated packaged cheese.
- Make sure the sauce is cooled slightly before adding cheese to avoid grainy separation.
- Add lemon juice off heat or on very low heat to prevent cream curdling from acidity.
- Recommended dry white wines: Sauvignon Blanc, Chardonnay, or Pinot Grigio. Substitute with additional chicken broth if wine is not used.
- This dish pairs excellently with rice, linguine, crusty bread, mashed or roasted potatoes, buttered noodles, or roasted vegetables.
- Store leftovers in an airtight container refrigerated for up to 3 days; not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 210 mg
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