Creamy Garlic Shrimp Skillet – Fast, Flavorful, and Comforting

This is the kind of weeknight dinner that feels special but comes together fast. Tender shrimp simmer in a silky garlic cream sauce with a touch of lemon and herbs. It’s rich without being heavy, and it’s tough to mess up.

Serve it over pasta, spoon it onto rice, or mop it up with crusty bread. If you want big flavor with minimal effort, this skillet has your back.

Why This Recipe Works

The sauce builds flavor in layers, starting with butter and garlic, then deglazing with stock for depth. A touch of lemon brightens the cream so it doesn’t taste too rich.

Parmesan melts into the sauce to thicken it naturally, keeping it velvety. Shrimp cook in minutes, so you get juicy, tender pieces without overcooking. Everything happens in one skillet, which means fewer dishes and maximum flavor.

What You’ll Need

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4–5 cloves garlic, finely minced
• 1/2 cup low-sodium chicken or seafood stock
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon lemon juice (plus extra wedges for serving)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Cooked pasta, rice, or crusty bread, for serving (optional)

How to Make It

1. Prep the shrimp: Pat the shrimp dry with paper towels.

   Season both sides with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.

2. Warm the pan: Set a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil.

   When the butter foams, it’s ready.

3. Sear the shrimp: Place shrimp in a single layer. Cook 1–2 minutes per side, until just pink and opaque. Transfer to a plate.

   Don’t overcrowd; work in batches if needed.

4. Sauté the garlic: Lower heat to medium. Add remaining 1 tablespoon butter. Stir in the garlic and cook 30–45 seconds, just until fragrant.

   Don’t brown it.

5. Deglaze with stock: Pour in the stock and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly and deepen flavor.
6. Build the sauce: Stir in the cream, Italian seasoning, and red pepper flakes if using. Simmer gently 2–3 minutes, stirring.

   Keep the heat medium or lower to avoid curdling.

7. Add Parmesan: Sprinkle in the cheese a little at a time, stirring until melted and smooth. If the sauce seems thick, add a splash more stock. If too thin, simmer another minute.
8. Finish with lemon: Stir in the lemon juice and taste.

   Season with salt and pepper. The lemon should brighten the sauce without making it sour.

9. Return the shrimp: Add shrimp and any juices back to the pan. Cook 1 minute to warm through.

   Don’t overcook or they’ll turn rubbery.

10. Garnish and serve: Sprinkle with parsley. Serve hot over pasta or rice, or with crusty bread to soak up the sauce.

Storage Instructions

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat on the stovetop, adding a splash of stock or cream to loosen the sauce.

Avoid boiling or microwaving on high, which can toughen the shrimp and split the sauce. Freezing isn’t ideal because cream sauces can separate and shrimp can get mealy after thawing.

Why This is Good for You

• High-quality protein: Shrimp deliver lean protein with fewer calories than many meats.
• Beneficial nutrients: They’re a source of selenium, B12, iodine, and omega-3 fats.
• Balanced satisfaction: Cream adds satiety, so a modest portion feels filling. Pairing with veggies or a salad rounds out the meal.
• Customizable: You control the salt, richness, and add-ins like spinach or mushrooms for extra fiber and vitamins.

What Not to Do

• Don’t overcook the shrimp: They only need a few minutes.

  Pull them as soon as they turn pink and opaque.

• Don’t boil the cream: A hard boil can cause splitting. Keep the heat gentle.
• Don’t add cheese all at once: Sprinkle gradually so it melts smoothly and doesn’t clump.
• Don’t skip seasoning: Taste and adjust salt, pepper, and lemon at the end. The right balance makes the dish shine.
• Don’t crowd the pan: Overcrowded shrimp steam instead of sear, so cook in batches if needed.

Alternatives

• Lighter sauce: Use half-and-half and reduce Parmesan slightly.

  Thicken with 1 teaspoon cornstarch mixed with 2 teaspoons water if needed.

• Dairy-free: Swap butter for olive oil and use full-fat coconut milk. Add nutritional yeast instead of Parmesan and a squeeze of extra lemon.
• Herb twist: Replace Italian seasoning with fresh dill and chives for a bright, fresh profile.
• Add veggies: Stir in baby spinach, cherry tomatoes, or sautéed mushrooms just before adding shrimp back to the pan.
• Protein swap: Use scallops or bite-size chicken pieces. For chicken, cook fully before starting the sauce.
• Low-carb serving: Serve over zucchini noodles or cauliflower rice.

FAQ

Can I use frozen shrimp?

Yes.

Thaw them fully in the fridge overnight or under cold running water for 10–15 minutes. Pat very dry before cooking to get a good sear and avoid watering down the sauce.

What size shrimp works best?

Large or extra-large shrimp (16/20 to 21/25 count) are ideal. They’re meaty, cook quickly, and don’t overcook as easily as smaller shrimp.

How do I prevent a grainy sauce?

Keep the heat at medium or lower when adding cream and cheese.

Add Parmesan gradually and stir until melted. If it starts to separate, whisk in a splash of warm stock and lower the heat.

Can I make this ahead?

It’s best fresh, since shrimp can toughen when reheated. You can prep garlic, measure ingredients, and grate cheese in advance.

The actual cooking takes about 15 minutes.

What pasta pairs well with this?

Fettuccine, linguine, or spaghetti work great. Short shapes like penne or rigatoni are also good, especially if you want the sauce to cling inside the tubes.

Is there a wine pairing?

A crisp Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay complements the creamy sauce and garlic without overpowering the shrimp.

Can I add bacon or pancetta?

Absolutely. Cook it first until crisp, remove, and use the drippings with a bit of butter to sauté the garlic.

Stir the crispy bits back in at the end.

Can I make it spicy?

Yes. Increase red pepper flakes, or add a dash of hot sauce or Calabrian chili paste to the sauce for a warm, balanced kick.

What can I use instead of Parmesan?

Grana Padano or Pecorino Romano both work. Romano is saltier and sharper, so use a bit less and taste as you go.

How do I thicken the sauce without more cheese?

Simmer a minute longer to reduce, or whisk 1 teaspoon cornstarch with 2 teaspoons cold water and stir it into the simmering sauce until it thickens.

Wrapping Up

This Creamy Garlic Shrimp Skillet is simple, fast, and deeply satisfying.

With just a few ingredients, you get a restaurant-level dish at home any night of the week. Keep the heat gentle, don’t overcook the shrimp, and finish with lemon for the perfect balance. Serve it your favorite way and enjoy every buttery, garlicky bite.