Let’s Talk Shrimp: How Creamy Garlic Shrimp Became My Weeknight Hero
Alright, confession time: I never set out to become that person who always has shrimp in the freezer but here we are. This Creamy Garlic shrimp recipe is honestly my answer to those “what on earth am I gonna make for dinner?” nights. You know, the nights when the idea of dirtying a second pan feels like a personal insult. I first made this randomly after a long walk from work, basically just staring at my fridge (mostly snacks and one sad lemon) until inspiration — or more likely hunger — struck. It was so good, even my picky cousin went back for seconds.
And yes, one time I accidentally tossed bacon bits in there. It actually… wasn’t terrible? But also not something I’d vouch for officially. Anyway, onwards!
Why You’ll Love This (Or At Least Not Curse My Name)
I make creamy garlic shrimp when I want something fancy-feeling but only have 20 minutes and zero patience for complicated stuff. My family goes a bit bonkers for this (even my brother, who claims to hate seafood — sure, mate). It’s rich, garlicky, and you get to mop up the sauce with crusty bread, which, honestly, is the real MVP move.
Sometimes dinner is a wrestling match with time, but this one basically wins itself. Plus, minimal drama with cleanup unless you drop the garlic. Which, let’s be real, happens.
Ingredients (Plus My Occasional Cheating Habits)
- 400g (about a pound) raw shrimp, peeled and deveined (any size works; I use whatever’s on sale. My friend swears by jumbo, but she’s just fancy like that)
- 2 tablespoons butter (I sometimes use a glug of olive oil if I run out — recipe still loves you for it)
- 4–5 big garlic cloves, minced (My grandma always liked that jarred pre-minced stuff, but honestly, try fresh once!)
- 3/4 cup heavy cream (Sometimes I panic and use half-and-half. It’s a bit less luscious but still does the job)
- 1/4 cup chicken or vegetable broth (water + a bouillon cube works great in a crisis. Trust me.)
- 1/2 cup grated parmesan (Parm in the green tub? No judgement — I’ve done it.)
- Salt and black pepper (Go wild. Okay, maybe not “wild” but you know what I mean.)
- Chopped fresh parsley, to finish (Optional, but I swear by it for the color. Or just leave it out, who am I to judge?)
- Lemon juice, a squeeze to finish (Slice up whatever’s languishing in your fridge!)
How I Actually Cook This (Spilled Garlic and All)
- First things first, pat the shrimp dry with a paper towel. This somehow makes everything better — less watery sauce, more glorious sear.
- Heat butter (or oil, if you’re out of butter… it happens) in a big-ish frying pan — medium-high-ish heat. Throw the shrimp in a single layer. Don’t crowd them, or they just steam. Let them chill, about a minute and a half a side, till pink and curly. Remove them — just scoop out with a big spoon onto a plate. I sometimes sneak a shrimp at this point. Quality control, of course.
- Lower the heat to medium. Toss in garlic. Stir like mad; it goes from zero to burnt real quick. Give it maybe a minute — if it starts to brown, move to the next step pronto.
- Pour in the broth; it’ll bubble and sizzle — if it doesn’t, your stove’s probably on strike. After 30 seconds, add the cream and hang in there if it looks a bit weird right now. It’ll come together, I promise.
- Let it barely simmer (not a rolling boil… unless you enjoy cleaning burnt cream off your stove). After 2 or 3 minutes, toss back the shrimp and any collected juices. Stir in most of the parmesan, keeping a pinch for sprinkling at the end.
- Squeeze in some lemon juice — I do half a lemon, but you do you. Season it all with salt and black pepper. Taste, stir, taste again (this is where I usually burn my tongue. Every time.)
- Serve with that parsley and the rest of the parmesan. And, well, lots of bread. See below. Or just eat straight from the skillet, honestly.
Things I Wish Someone Had Told Me (But I Figured Out Eventually)
- The shrimp cook super fast — overcooked ones get rubbery and sad. Remove them early, finish back in the sauce for best results.
- Heavy cream makes a silkier sauce, but half-and-half does work; just don’t let it boil or it’ll look like cottage cheese city.
- I once used frozen cooked shrimp and, hmm, it was fine, but not a flavor party. Fresh (or at least raw) shrimp, every time.
- If the sauce looks too thick, don’t panic. Add a splash of broth or honestly, just a spoonful of pasta water if you’re making noodles anyway.
- Don’t be afraid to double the garlic if that’s your thing (but maybe warn your dinner guests).
Random Offshoots and Experiments (Some More Successful Than Others)
- Extra spicy: One time I chucked in a small diced chili pepper — major flavor win, but my dad’s nose ran for an hour (worth it? Yes.)
- No dairy: I tried coconut milk once — interesting, but not exactly what I’d call Italian-inspired; more like beach-vibes shrimp curry.
- Veggies: A handful of spinach wilts nicely right at the end. Broccoli… eh. Sorry, broccoli. You tried.
- Pasta vs. rice vs. just scooping it up with bread; all have happened here, and have their place.
Do You Need Fancy Tools? I Wish
A wide pan works best, but honestly I’ve done this in a battered old skillet and a wok when I was desperate. No microplane for the garlic? Just use a big knife and whack at it for a bit. Shrimp de-veiner? My fingers (slightly less classy, still effective)
Keeping Leftovers (Spoiler: There Rarely Are Any)
This keeps alright in a covered dish in the fridge for, what, maybe 1–2 days max — though honestly, in my house it never lasts past lunch the next day. Reheat gently (low and slow) so the shrimp stay happy; nuking it in the microwave… eh, not the best. Sometimes I make extra sauce just to have for dipping bread the next day. It’s like finding hidden treasure in your own fridge.
What To Serve With It? Here’s My Go-To Moves
I’m a fool for a bowl of fettuccine with this (seriously, if you haven’t tried it, it’s scandalously good). Or crusty bread for those who like to mop up sauce (aka everyone I know). Occasionally, I’ll roast up some asparagus on the side, but my daughter tends to steal all the shrimp first, so it’s hardly relevant.
Things I’ve Messed Up So You Don’t Have To
- I once tried to rush the sauce on high heat — terrible idea, cream split everywhere. Now, patience! Let it simmer.
- Don’t skip the lemon. That little zing at the end really does wonders. One time I forgot and, meh, it just didn’t sing.
- If you’re using frozen shrimp, thaw completely then pat them dry or you’ll get watery mess instead of luscious sauce. (Learned the hard way.)
Your Questions (And My Truthful, Occasionally Unfiltered Answers)
- Can I use pre-cooked shrimp? Well, yes, but just barely heat them or they’ll turn to rubber bands. I honestly prefer raw every time.
- Does this work with plant-based cream? Kinda! Oat cream isn’t bad actually, though the sauce gets thinner — you may want to cook it a minute longer.
- Can I freeze leftovers? I don’t recommend it — shrimp go all watery and strange. Tried it once, regretted it. Just eat it fresh, or the next day at the latest.
- What else can I add? Peas or spinach, for sure, or even sundried tomatoes, though then it turns into a whole other vibe. I’d skip broccoli (again, sorry broccoli).
- I don’t have parmesan. What can I use? Grana padano, pecorino, or honestly any hard cheese. Once used cheddar in a pinch — tasted funky but not terrible.
- Why did my sauce split? Likely the heat was too high or the cream wasn’t fatty enough. Next time, keep it lower and gentler — patience is a virtue (blah, blah, but it is!).
One last thing — if you’re obsessed with all things shrimp (like me), you might wanna check out Serious Eats’ guide to shrimp or this garlic butter shrimp on Simply Recipes; they both made me think differently about technique. Anyway, enjoy, let me know how it goes, or if you end up inventing your own oddball version!
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
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1Pat the shrimp dry with paper towels. Season with salt and black pepper.
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2Heat olive oil and butter in a large skillet over medium-high heat.
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3Add shrimp to the skillet and cook for 2–3 minutes on each side, or until pink and opaque. Remove shrimp and set aside.
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4In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
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5Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook until the sauce thickens, about 2–3 minutes.
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6Return the shrimp to the skillet, toss to coat in the creamy garlic sauce, and cook for 1–2 minutes. Garnish with chopped parsley and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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