Easy Creamy Garlic Shrimp (15 Minutes) Recipe
Make Easy Creamy Garlic Shrimp (15 Minutes) Recipe now: sear shrimp, stir a cheesy garlic cream, and serve over pasta or rice.
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds jumbo shrimp, peeled, deveined, and tails removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 2 tablespoons white wine
- 1 1/2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1/2 cup white cheddar cheese, shredded (or grated Parmesan cheese)
- 1 tablespoon fresh parsley, finely chopped
Instructions
Step 1: Sear the shrimp
Heat the oil in a large skillet until shimmering, then add the jumbo shrimp in a single layer and sear quickly until each piece is opaque with golden, slightly caramelized edges; season simply with salt and freshly ground black pepper and transfer the cooked shrimp to a clean plate to rest while you build the sauce. This is a quick, high-heat sear—keep the shrimp plump and not overcooked so they finish tender after returning to the sauce.
Step 2: Build the garlic butter base
Add butter to the hot pan and gently sauté the minced garlic just until fragrant and pale — you want aromatic gloss without browning the garlic. Deglaze briefly with the white wine, stirring to lift the fond and concentrate flavor; the pan should smell bright and savory with a hint of alcohol evaporation.
Step 3: Make the creamy, cheesy sauce
Pour in the heavy cream, sprinkle the Italian seasoning, and add shredded white cheddar (or grated Parmesan) while stirring. Bring the mixture to a gentle simmer and keep stirring until the sauce thickens to a velvety, clingy consistency, glossy with melted cheese and flecked with seasoning and cracked black pepper. The sauce should show soft swirls, a slightly reduced volume, and a visible ribbon when stirred.
Step 4: Reunite shrimp and sauce
Return the seared shrimp to the skillet and toss gently in the warm cream sauce so each piece is fully coated and warmed through; the shrimp should be nestled into the sauce, edges slightly juiced and glistening from the butter and cream. Taste and adjust seasoning if needed.
Step 5: Garnish and serve immediately
Finish with a scattering of finely chopped fresh parsley for color and a final crack of black pepper. Serve hot straight from the skillet or spooned over pasta, rice, or mashed potatoes—each shrimp should glisten, the sauce velvety and clingy, and the parsley providing a fresh green contrast.
Notes
- Pat shrimp dry before searing to ensure a good golden crust.
- Use freshly grated cheese for a smoother, creamier sauce.
- Reheat gently with a splash of cream or broth to loosen the sauce.
- If you do not have wine, use low-sodium chicken broth as a substitute.