Looking for an easy and flavorful shrimp recipe? This creamy garlic shrimp dish is a must-try! Featuring succulent shrimp cooked in a rich, garlicky cream sauce with white wine and parmesan, it’s the perfect weeknight dinner or special occasion meal. Ready in just 20 minutes, this recipe combines simple ingredients to create a luxurious, restaurant-quality dish. Serve it over pasta, rice, or mashed potatoes for a complete, satisfying meal. Whether you’re a seafood lover or just craving a creamy, garlicky dish, this creamy garlic shrimp recipe will become a favorite!

Ingredients:
For the Shrimp:
- 1 pound medium raw shrimp (deveined, peeled, with or without tails)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon neutral oil (such as avocado oil, olive oil, or refined coconut oil)
For the Creamy Garlic Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ cup dry white wine (see Notes)
- 1 cup heavy cream (at room temperature)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper (adjust to taste)
- ¾ cup grated fresh parmesan (at room temperature)
- Finely chopped fresh parsley (for garnish)
Serving Suggestions (Optional):
- Mashed potatoes (or mashed cauliflower or mashed palmini)
- Prepared pasta (or prepared palmini)
- Rice (or cauliflower rice)
Instructions:
- Place the raw shrimp on a cutting board in a single layer. Season both sides with salt and freshly ground black pepper to taste. Set aside.
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Swirl the pan occasionally to ensure the oil evenly coats the surface.
- Once the oil is hot, add the shrimp in a single layer. Cook for 1-2 minutes without moving them, then flip and cook for another 1 minute or until the shrimp are opaque, pink, and slightly curled into a “J” shape.
- Transfer the cooked shrimp to a medium bowl and set aside.
- Reduce the heat to medium and allow the pan to cool slightly. Add 2 tablespoons of butter to the skillet and let it melt completely.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in ½ cup of dry white wine to deglaze the pan, stirring well to lift any browned bits from the bottom of the skillet. Let the liquid reduce by half.
- Lower the heat to medium-low, remove the skillet from the heat briefly, and stir in 1 cup of heavy cream. Return the skillet to medium-low heat and bring the mixture to a gentle simmer, stirring occasionally.
- Once simmering, season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine, then remove from heat.
- Add ¾ cup of grated parmesan and gently stir until the cheese has melted into the sauce and it has thickened slightly (about 1 minute).
- Sprinkle the sauce with finely chopped parsley and return the shrimp to the skillet. Gently spoon the sauce over the shrimp to coat.
- Serve the shrimp immediately, over mashed potatoes, pasta, or rice, with plenty of creamy garlic sauce.
Why You’ll Love This Recipe
Creamy garlic shrimp is a rich, flavorful dish that combines tender shrimp with a luscious, garlicky cream sauce. It’s quick and easy to make yet incredibly satisfying. The blend of garlic, butter, white wine, and parmesan creates a sauce that perfectly complements the shrimp, making it a decadent meal that feels indulgent without being difficult to prepare. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to impress!
Tips

- Searing shrimp: Be careful not to overcook the shrimp. They only need 1-2 minutes on each side to cook through. Overcooked shrimp can become rubbery.
- Creamy texture: Use room-temperature cream and cheese to ensure the sauce emulsifies smoothly without curdling.
- Deglaze properly: Be sure to scrape up all the brown bits after adding the wine. These bits are full of flavor and will enhance the sauce.
Variations and Substitutions
- Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast instead of parmesan for a dairy-free alternative.
- Spicy: Add red pepper flakes or a dash of hot sauce to the sauce for an extra kick.
- Vegetarian: Substitute shrimp with another protein like scallops, chicken breast, or even roasted vegetables for a vegetarian option.
- White Wine Substitute: If you prefer not to use wine, you can substitute with chicken or vegetable broth for a non-alcoholic version.
FAQs
- Can I use frozen shrimp?: Yes, just make sure to thaw them thoroughly before cooking.
- What if I don’t have dry white wine?: You can substitute with a splash of chicken broth or skip it entirely, though wine adds a depth of flavor.
- Can I make the sauce ahead of time?: It’s best to make the sauce fresh to keep the creamy texture. However, you can store it in the fridge for up to 2 days and reheat gently on the stovetop.
Serving
Serve this creamy garlic shrimp with mashed potatoes for a rich and hearty meal. You can also pair it with pasta or rice for a lighter option. The sauce is the star, so don’t forget to drizzle plenty of it over the shrimp and the side dish.
Suggestions
Add a side of sautéed vegetables like spinach, broccoli, or asparagus to balance out the richness of the dish. A simple green salad with a light vinaigrette will also complement the creamy shrimp nicely. For extra indulgence, top with a few extra parmesan shavings.
Creamy Garlic Shrimp
4
servings10
minutes15
minutesIngredients
For the Shrimp:
1 pound medium raw shrimp (deveined, peeled, with or without tails)
Salt (to taste)
Freshly ground black pepper (to taste)
1 tablespoon neutral oil (such as avocado oil, olive oil, or refined coconut oil)
For the Creamy Garlic Sauce:
2 tablespoons butter
4 cloves garlic, minced
½ cup dry white wine (see Notes)
1 cup heavy cream (at room temperature)
½ teaspoon salt (adjust to taste)
¼ teaspoon freshly ground black pepper (adjust to taste)
¾ cup grated fresh parmesan (at room temperature)
Finely chopped fresh parsley (for garnish)
Serving Suggestions (Optional):
Mashed potatoes (or mashed cauliflower or mashed palmini)
Prepared pasta (or prepared palmini)
Rice (or cauliflower rice)
Directions
- Place the raw shrimp on a cutting board in a single layer. Season both sides with salt and freshly ground black pepper to taste. Set aside.
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Swirl the pan occasionally to ensure the oil evenly coats the surface.
- Once the oil is hot, add the shrimp in a single layer. Cook for 1-2 minutes without moving them, then flip and cook for another 1 minute or until the shrimp are opaque, pink, and slightly curled into a “J” shape.
- Transfer the cooked shrimp to a medium bowl and set aside.
- Reduce the heat to medium and allow the pan to cool slightly. Add 2 tablespoons of butter to the skillet and let it melt completely.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in ½ cup of dry white wine to deglaze the pan, stirring well to lift any browned bits from the bottom of the skillet. Let the liquid reduce by half.
- Lower the heat to medium-low, remove the skillet from the heat briefly, and stir in 1 cup of heavy cream. Return the skillet to medium-low heat and bring the mixture to a gentle simmer, stirring occasionally.
- Once simmering, season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine, then remove from heat.
- Add ¾ cup of grated parmesan and gently stir until the cheese has melted into the sauce and it has thickened slightly (about 1 minute).
- Sprinkle the sauce with finely chopped parsley and return the shrimp to the skillet. Gently spoon the sauce over the shrimp to coat.
- Serve the shrimp immediately, over mashed potatoes, pasta, or rice, with plenty of creamy garlic sauce.

Leave a Reply