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Creamy garlic shrimp in a large skillet with thick Parmesan cream sauce and fresh chopped parsley

Creamy Garlic Shrimp

Large shrimp seared in paprika seasoning then simmered in a rich garlic Parmesan cream sauce. A one-skillet weeknight dinner ready in 20 minutes. Serve over pasta, rice, or with crusty bread.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled, deveined, patted completely dry
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp black pepper for shrimp
  • 0.5 tsp salt for shrimp
  • 2 tbsp unsalted butter
  • 4 garlic cloves freshly minced
  • 1 cup heavy cream or half-and-half for lighter version
  • 0.5 cup chicken broth or dry white wine
  • 0.5 cup Parmesan cheese freshly grated only
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Mixing bowl
  • Wooden spoon or spatula

Method
 

  1. Pat shrimp completely dry. Toss with paprika, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high until shimmering. Add shrimp in a single layer. Cook 1 to 2 minutes per side until pink and just opaque through the center. Remove immediately and set aside.
  3. Reduce heat to medium. Add butter and melt without browning. Add minced garlic and stir continuously for 60 seconds until fragrant and just starting to turn golden.
  4. Pour in chicken broth or wine. Stir to pick up any browned bits. Simmer for 2 to 3 minutes until reduced by about half.
  5. Pour in heavy cream and stir to combine. Add freshly grated Parmesan, Italian seasoning, and red pepper flakes. Stir over medium heat for 3 to 4 minutes until sauce coats the back of a spoon.
  6. Return shrimp to the skillet and toss to coat. Simmer on low for 1 to 2 minutes until warmed through. Sprinkle with fresh parsley and serve immediately over pasta, rice, or with crusty bread.

Notes

Pat shrimp completely dry before seasoning for proper searing. Cook shrimp only 1 to 2 minutes per side. Freshly grated Parmesan only since pre-shredded can make sauce grainy. Watch garlic closely as it burns quickly. If sauce thickens too much add a splash of broth. Best served immediately. Store in airtight container in refrigerator for up to 2 days maximum for food safety. Reheat gently in a skillet over low heat with a splash of cream or broth stirred in.