Creamy Garlic Shrimp

This creamy garlic shrimp hits fast and hard with paprikakissed shrimp seared in butter and olive oil then swirled into a silky white wine Parmesan and cream sauce. Rich garlicky and properly seasoned it is weeknighteasy yet datenight special and perfect over pasta rice or with crusty bread.

I first made this on a whim when I needed a quick dinner that still impressed and now it’s a go to for celebrations or just a cozy night in.

Ingredients

• Shrimp: One pound fresh shrimp peeled and deveined for quick cooking and the best texture
• Olive oil: One tablespoon olive oil which enhances the searing and adds a fruity note
• Unsalted butter: One tablespoon unsalted butter brings luxuriously rich flavor that blends perfectly with shrimp
• Salt: Half teaspoon salt helps to season and bring out the natural flavors of shrimp and sauce
• Black pepper: Quarter teaspoon black pepper adds just the right gentle heat to keep it interesting
• Paprika: Half teaspoon paprika gives a subtle smoky depth with a lovely color try to get sweet Spanish paprika if you can
• Butter for sauce: Three tablespoons unsalted butter to build the creamy garlic sauce base with plenty of richness
• Garlic: Four cloves fresh garlic minced freshly for a bright punch and aroma
• Heavy cream: One cup heavy whipping cream gives the sauce its silky texture and decadent mouthfeel
• White wine: Half cup white wine which deglazes the pan and adds brightness and acidity to balance richness
• Parmesan cheese: Half cup grated Parmesan cheese brings savory umami and helps thicken the sauce naturally
• Salt and pepper for sauce: Half teaspoon salt and quarter teaspoon black pepper to season the sauce perfectly
• Italian seasoning: Half teaspoon Italian seasoning for a gentle herbal warmth that complements garlic and cheese

Instructions

Prep the Shrimp:

Pat the shrimp bone dry with paper towels so they sear and do not steam. This step is crucial for developing that beautiful golden crust. Toss with olive oil melted butter salt black pepper and paprika ensuring every piece is well coated for flavor and color.

Sear Fast:

Heat a large skillet over medium high heat until it is very hot but not smoking. Place the shrimp in a single layer allowing enough space so they do not crowd. Sear each side about one to two minutes until they turn just opaque and have a slight crust. Transfer to a bowl keeping the pan on the heat for the sauce.

Deglaze with Wine:

Pour in the white wine scraping the bottom with a wooden spoon to loosen the browned flavorful bits. Let it reduce by about half until the wine smells less boozy and the edges look syrupy. This concentrates flavor and creates a rich base for the sauce.

Build the Garlic Cream:

Lower heat to medium and add butter then the minced garlic. Cook for thirty to fortyfive seconds just until fragrant but not browned to avoid bitterness. Stir in heavy cream and let it simmer gently for three to four minutes until the sauce thickens slightly giving it a luscious texture.

Finish the Sauce:

Off the heat or just below simmer whisk in Parmesan cheese salt pepper and Italian seasoning gently so the cheese melts smoothly and the sauce stays creamy. Taste and adjust salt because the shrimp will add some seasoning back in once returned.

Coat the Shrimp and Serve:

Return the shrimp and any accumulated juices to the pan. Simmer for one minute just to heat through and allow the flavors to marry. Serve immediately while the sauce is silky rich and warm. Lemon wedges or chopped parsley make fresh bright garnishes if you like.

My favorite ingredient is definitely the paprika which gives the shrimp a gentle smoky depth that lifts the whole dish. One memorable moment was making this for a friend who never eats seafood but loved it so much she asked for the recipe on the spot. It always feels a little special when a simple sauce can make something ordinary feel so elegant.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat adding a splash of cream or milk to loosen the sauce if it thickens or separates. Avoid microwaving as it can toughen the shrimp.

Ingredient Substitutions

White wine can be replaced with low sodium chicken broth combined with a squeeze or two of fresh lemon juice to mimic the acidity and brightness of wine without alcohol. Heavy cream swaps well for half and half thickened with a cornstarch slurry to keep the sauce luscious and smooth without breaking. Parmesan cheese can be replaced with Pecorino Romano for a sharper saltier punch. Reduce additional salt slightly to balance.

Serving Suggestions

This shrimp dish is delicious served over your favorite pasta such as fettuccine or linguine. It also pairs wonderfully with steamed rice or creamy polenta for a comforting bowl. Don’t forget crusty bread to mop up the luscious sauce.

Quick to make yet elegant this creamy garlic shrimp is a reliable weeknight winner that doubles as a date night showstopper. Serve immediately to enjoy the silky sauce and tender shrimp.

Your Recipe Questions Answered

→ How do I get a good sear on shrimp?

Pat shrimp dry with paper towels to remove moisture, then cook over medium-high heat in a hot pan without overcrowding. This promotes a flavorful crust without steaming.

→ Can I replace white wine in the sauce?

Yes, use low sodium chicken broth with a splash of fresh lemon juice to mimic the brightness and depth of white wine without alcohol.

→ What is the best cheese substitute for Parmesan?

Pecorino Romano works well as a sharper, saltier alternative that balances garlic and cream flavors, just reduce added salt slightly.

→ How to prevent the cream sauce from breaking?

Simmer the sauce gently and add cream gradually. Avoid boiling once cheese is added to keep the sauce smooth and silky.

→ What side dishes pair well with creamy garlic shrimp?

Serve with pasta, fluffy rice, or crusty bread to soak up the rich, garlicky sauce for a complete meal.