Creamy Garlic Shrimp (15 Mins) Recipe
Make Creamy Garlic Shrimp (15 Mins) Recipe now: buttery garlic shrimp in a silky cream sauce, ready in 15 minutes.
Ingredients
- 3 tablespoons unsalted butter
- 1 pound medium shrimp peeled and deveined
- 3 cloves garlic finely chopped or minced
- ½ cup dry white wine or sub with chicken stock/broth
- ¾ cup heavy whipping cream
- ¼ cup shredded Parmesan cheese
Instructions
Step 1: Melt butter and sear the shrimp
Melt the unsalted butter in a skillet until it becomes foamy and fragrant, then add the peeled, deveined medium shrimp in a single layer. Cook over high heat just until the shrimp begin to change from translucent to opaque—brightening to pale pink at the edges—then toss in the finely chopped garlic and stir for about 20 seconds so the garlic softens and releases aroma without browning. The shrimp should now be visibly turning white on the outside while still slightly translucent inside, glossy with melted butter and flecked with tiny garlic pieces.
Step 2: Deglaze with wine and reduce
Pour in the dry white wine (or substitute chicken stock) so it immediately steams and bubbles; stir and let it cook vigorously for roughly 30 seconds until the sharp alcohol scent has softened and the liquid has reduced by about half, concentrating flavor and loosening any fond on the skillet. This brief, bright acidic step lifts the pan flavors and leaves a slightly glossy, thinned sauce clinging to the shrimp before the cream is added.
Step 3: Enrich with cream and cheese
Lower the heat slightly and stir in the heavy whipping cream and shredded Parmesan, then season lightly with salt and freshly ground black pepper. Simmer gently for about a minute while stirring, allowing the sauce to thicken to a silky, clingy consistency—off-white cream flecked with melted cheese and green parsley if using—coating the shrimp so they sit in a luscious, slightly reduced sauce.
Step 4: Taste, adjust, and serve immediately
Taste and adjust salt and pepper to your liking, then remove from heat and serve straight away so the shrimp stay tender and the sauce remains glossy. Garnish with chopped fresh parsley and bright lemon wedges on the side to cut the richness; present immediately while warm for the best texture and flavor.
Notes
- Pat shrimp dry before searing to ensure a good crust.
- Use freshly grated Parmesan for best melting and flavor.
- Warm the cream slightly before adding to prevent shocking the sauce.
- If sauce tightens after chilling, loosen with a splash of milk or stock while reheating.
- Cook shrimp in batches if your skillet is small to avoid steaming.