This recipe is a seafood lover’s dream: juicy, tender shrimps swimming in a velvety, garlicky cream sauce that’s begging to be spooned over pasta, rice, or crusty bread. Whether you’re hosting a dinner or just treating yourself, this dish is a showstopper — and it comes together in under 30 minutes!
Ingredients (Serves 4)
| Ingredient | Amount |
|---|---|
| Large shrimp (peeled, deveined) | 1 lb (450 g) |
| Garlic (minced) | 4 cloves |
| Butter | 3 tablespoons |
| Olive oil | 1 tablespoon |
| Heavy cream | 1 cup (240 ml) |
| Parmesan cheese (grated) | ½ cup (50 g) |
| Parsley (fresh, chopped) | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Red pepper flakes (optional) | A pinch |
Prep & Cook Time
| Task | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 15 minutes |
| Total Time | 25 minutes |
Instructions
1. Prepare the Shrimp
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If not already done, peel and devein the shrimp.
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Pat them dry with paper towels.
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Season with salt, pepper, and a squeeze of lemon juice.
2. Sear the Shrimp
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Heat 1 tablespoon butter + olive oil in a large skillet over medium-high heat.
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Add shrimp in a single layer. Sauté 1–2 minutes per side until pink and opaque. Remove and set aside.
3. Cook the Garlic
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Lower heat to medium.
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Add remaining 2 tablespoons of butter to the skillet.
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Stir in the garlic and sauté for 1 minute until fragrant (not browned).
4. Make the Cream Sauce
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Pour in the heavy cream and bring to a gentle simmer.
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Add Parmesan cheese, whisking until melted and smooth.
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Simmer 3–4 minutes until the sauce slightly thickens.
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Optional: Add a pinch of red pepper flakes for a gentle kick.
5. Combine & Serve
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Return the shrimp to the skillet and stir to coat them in the sauce.
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Simmer for 1–2 minutes more.
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Finish with chopped parsley and a drizzle of lemon juice.
Nutritional Info (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 32 g |
| Fat | 32 g |
| Carbs | 5 g |
| Fiber | 0 g |
| Sodium | 710 mg |
Note: Nutritional values are estimates based on typical ingredients.
Chef’s Tips
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Use fresh shrimp if possible. Frozen works too — just thaw and pat dry thoroughly.
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Don’t overcook the shrimp! They turn rubbery quickly. Cook just until pink and firm.
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For a lighter version, use half-and-half or coconut milk instead of heavy cream.
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Stir in a handful of baby spinach or sun-dried tomatoes for extra texture and flavor.
Serving Suggestions
Pair your Creamy Garlic Butter Shrimps with:
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Pasta (linguine, fettuccine, or angel hair)
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Steamed rice or herbed couscous
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Garlic bread or crusty baguette to mop up the sauce
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Zoodles (zucchini noodles) for a low-carb option
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A glass of dry white wine (like Sauvignon Blanc or Pinot Grigio)
Storing & Reheating
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Store leftovers in an airtight container in the fridge for up to 2 days.
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Reheat gently on the stovetop over low heat, adding a splash of cream if needed.
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Avoid microwaving for too long — shrimp can turn tough if overheated.
Final Thoughts
This Creamy Garlic Butter Shrimp recipe is proof that impressive doesn’t have to mean complicated. With just a few ingredients and less than 30 minutes, you’ll have a restaurant-quality dish on your table that’s full of flavor and elegance.