Hey there! So, let’s chat about this creamy garlic shrimp dish. It’s seriously one of my go-to recipes when I want something that feels a bit fancy but comes together faster than ordering takeout. Like, way faster. I first threw this together years ago on a whim because I had some shrimp that needed using up and… well, garlic and cream seemed like a good idea at the time. And boy, was it! Now it’s on regular rotation, and honestly, it never fails to impress, even if it’s just for me on the couch.

Why This One Hits Different

Okay, why *this* creamy garlic shrimp? Simple. It’s pure comfort food wrapped up in a quick package. I make this when I’m tired but craving something flavorful, or when I have guests coming over unexpectedly and need a winner fast. (Because who wants to fuss for hours, right?) My family honestly goes kinda crazy for it. The sauce is just… it’s everything. Rich, garlicky, spoon lickin’ good. Plus, it’s versatile! You can throw it over pasta, rice, or just grab some crusty bread for dipping. So easy, so satisfying. You’ll see.

Stuff You’ll Need (Ingredients!)

Here’s the lineup. Nothing too wild, promise. Adjust quantities depending on how many hungry mouths you’re feeding! This is roughly for 2 3 people as a main.

About a pound (maybe 450g-ish) of shrimp. Go for large or extra large. Peeled and deveined is way easier, trust me. You can totally use frozen, just make sure they’re fully thawed and patted super dry.
A good amount of butter. Like, a few tablespoons. Unsalted is probably best so you can control the saltiness.
Garlic. The star! I use maybe 4 6 cloves, minced. But honestly, measure with your heart here. If you’re a garlic fiend like me, go for more! I sometimes use the pre minced stuff form the jar when I’m really in a pinch, and while not quite the same, it works.
Heavy cream. About half a cup? Gives you that lovely, rich sauce.
Parmesan cheese. Freshly grated is best, it really is. A quarter cup or so? Maybe a touch more if you’re feeling it.
Chicken broth or vegetable broth. Just a splash, like a couple tablespoons, helps thin the sauce a tiny bit and adds flavor.
A squeeze of lemon juice. Fresh is mandatory here, don’t skip this! Brightens everything up.
Fresh parsley or chives for garnish (optional but nice).
Salt and pepper to taste.
A pinch of red pepper flakes if you like a little heat.

Okay, Let’s Make It! (The How-To)

Deep breaths, you got this. It’s super straightforward.

First things formost, make sure your shrimp are dry. Like, ridiculously dry. Pat them down with paper towels. This is crucial for getting a nice sear instead of them steaming. Season ’em up with a little salt and pepper.
Grab a large skillet. You want one that’s wide enough so the shrimp aren’t crowded. Medium high heat. Toss in your butter. Let it melt and get a little bubbly.
Add the seasoned shrimp to the hot skillet in a single layer. Don’t overcrowd the pan, cook in batches if you need to! Cook for only 1 2 minutes per side until they just turn pink and opaque. Shrimp cook super fast, so keep an eye on them! Overcooked shrimp are rubbery and sad. (This is where I usually sneak one… or two).
Take the shrimp out of the pan and set them aside on a plate for a sec. Don’t clean the pan! All that yummy butter and shrimp goodness is still there.
Turn the heat down a little, maybe to medium. Add your minced garlic to the same skillet. Cook for about 60 seconds, stirring constantly. Just until it’s fragrant. Don’t let it burn! Burnt garlic is bitter and nobody wants that.
Pour in the chicken or veggie broth and scrape up any bits stuck to the bottom of the pan. This is called deglazing, makes for extra flavor!
Now, pour in the heavy cream. Stir it around. Let it simmer gently for a minute or two, just until it starts to thicken slightly. Don’t boil it hard.
Stir in the Parmesan cheese until it’s melted and the sauce is nice and smooth.
Add the cooked shrimp back into the pan with the sauce. Add that squeeze of lemon juice and the red pepper flakes, if you’re using them. Gently toss everything together so the shrimp are coated in that glorious sauce.
Taste the sauce and add more salt or pepper if it needs it. Sometimes it does, sometimes it doesn’t depending on the saltiness of your broth and cheese.
Remove form heat immediately. That’s it! You’re done.

Lessons Learned Along the Way (Notes!)

Okay, so a few things I’ve figured out… Getting your pan nice and hot *before* adding the butter and shrimp is key for that quick sear. Also, don’t add the garlic too early or on too high heat, it goes form fragrant to burnt in seconds flat, form personal experience. On second thought, maybe keep the heat just slightly below medium when you add the garlic, safer bet. And seriously, don’t overcook the shrimp in step 3! They will finish cooking a tiny bit when you add them back to the hot sauce.

Things I’ve Tried (Variations)

I’ve played around a bit with this. Sometimes I’ll add some spinach at the very end and let it wilt into the sauce, that’s pretty good. Adding mushrooms is a nice touch too. I once tried adding white wine after the garlic, before the cream, and honestly, it just made the sauce kinda… thin and a bit acidic? Stuck to broth or skipping that step entirely is better, for me anyway.

Tools of the Trade (Equipment)

You just need a good, large skillet. Cast iron or a heavy bottomed stainless steel one works great. A decent spatula for stirring. And a garlic press is handy, but mincing by hand is totally fine too! If you don’t have a press, just chop it up real fine.

Storing Leftovers (If There Are Any!)

Pop any leftovers into an airtight container in the fridge. It’ll keep for 1 2 days. Reheat gently on the stove or in the microwave. Though honestly, in my house it never lasts more than a day! It’s just too good.

How I Like to Eat This (Serving Suggestions)

My absolute favorite way is over pasta, like linguine or fettuccine. It coats the noodles perfectly. Cooking pasta al dente is the move here. Or, serve it over some fluffy rice (jasmine rice is lovely with this). But really, a crusty baguette or some homemade crusty bread for soaking up that sauce? Divine. A simple side salad is all you need to round it out.

Listen Up! (Pro Tips from Mistakes)

Okay, I learned this the hard way. Don’t walk away when the garlic is cooking. Seriously. It can go form perfect to burnt in seconds. I once tried rushing that step because my favorite show was on and regretted it big time. Had to start over. Also, pat your shrimp DRY. I know I said it before, but it’s worth repeating. Soggy shrimp is not the goal. Oh, and make sure your cream isn’t ice cold when you add it; let it sit out for a few minutes if it is. Helps prevent the sauce from seizing up maybe?

Burning Questions? (FAQ)

Q: Can I use pre-cooked shrimp?
A: Yeah, you *can*, but fresh raw shrimp is way better for texture and flavor. If you do use pre-cooked, just add them in step 8 to warm through, don’t cook them in step 3 at all, or they’ll be super rubbery!

Q: My sauce is too thick/thin! Help!
A: If it’s too thick, add another splash of broth or even a little water. If it’s too thin, you can simmer it gently for a few more minutes to reduce, or stir in a tiny bit more Parmesan cheese. Or maybe whisk in a little cornstarch slurry (cornstarch mixed with cold water) at the end, just a little though!

Q: What kind of shrimp should I buy?
A: Look for large or extra large. Wild caught is great if you can find it. Honestly though, whatever looks fresh and is within your budget works. Just avoid the tiny salad shrimp; they get lost in the sauce.

Q: Can I add veggies besides spinach?
A: Absolutely! Asparagus spears, cherry tomatoes, or even some chopped bell pepper could be nice. Add them after the garlic and cook for a few minutes until they soften slightly before adding the liquids.

Hope you give this Creamy Garlic Shrimp Dish a try! It’s a real crowd pleaser, and so darn easy. Let me know how yours turns out!

Creamy Garlic Shrimp Dish

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