1. Home
  2. Recipes
  3. Garlic Shrimp Skillet

Decadent Garlic Shrimp Skillet

Category: Satisfying Main Dishes for Every Occasion

Garlicky shrimp go into a hot skillet and turn pink, then you stir in a rich blend of cream, garlic, white wine, and melty parmesan. All the sauce thickens and hugs the shrimp, packing in that cheesy kick. Scoop over mashed potatoes, pasta, or rice and soak up the creamy sauce. It's all tossed together in one pan, so cleanup's easy and it's ready in no time. Sprinkle with chopped parsley for bright color and fresh flavor before digging in.

Pin It Share Send Print Jump to Recipe
Barbara Chef
Updated on Sat, 28 Jun 2025 18:09:18 GMT
A bowl of creamy garlic shrimp. Highlight
A bowl of creamy garlic shrimp. | cookwithcarla.com

You'll love this creamy garlic shrimp dish when you're in the mood for something easy but packed with flavor. In just a half hour, you'll have plump shrimp soaking in a cheesy, garlicky, creamy sauce that feels both fancy and down-to-earth. This one-pan wonder always saves the day when folks show up unannounced or my crew wants something that tastes straight from a nice restaurant without all the work.

Every time shrimp is on special, my kids bug me for this. I figured out the creamy sauce hack once when I wanted something a step up from stir fry. It's now our celebration meal—or just our go-to for cozy evenings.

Tasty Ingredients

  • Fresh parsley: chop it up for a pretty finish and a pop of freshness
  • Freshly grated parmesan: let it reach room temp so it melts smoothly, skip the pre-shredded for best taste
  • Heavy cream: use full fat, make sure it's at room temp for a smooth sauce, always check freshness
  • Dry white wine: go for something crisp like sauvignon blanc or pinot grigio, it brings a little zing and lightens the cream
  • Fresh garlic: use plump, green shoot-free cloves, mince them for that sharp, garlicky aroma
  • Butter: unsalted gives classic flavor and a richer sauce
  • Neutral oil: like avocado or coconut—won't overpower the sauce
  • Salt and black pepper: sprinkle to your liking for flavor
  • Medium raw shrimp: buy fresh or frozen, look for firm, bright ones with a sweet taste

Simple Steps to Make It

Finish Up and Dish Out:
Add your cooked shrimp into the creamy mix, give everything a gentle stir so all the shrimp get a good coat. Pile onto your base of choice and scoop on extra sauce.
Get Creamy and Cheesy:
Turn your burner down again and let the pan cool a bit. Pour in the heavy cream when the heat is off so it doesn’t curdle. Bring it back to a gentle bubble, season with a little salt and pepper, then remove from the heat again to stir in the parmesan. When it’s melted and smooth, put it back briefly to thicken up. Finish with a shower of parsley for a bright touch.
Get the Flavors from the Pan with Wine:
Pour white wine in. Take your spoon to scrape any golden bits off the bottom—those are full of flavor. Let it bubble away and cook down so the alcohol goes and the taste gets richer.
Start the Garlic Butter Base:
Turn your burner lower and let the skillet cool just a bit. Drop in your butter and melt it, then add the chopped garlic. Stir it around for about thirty seconds, just until you smell that amazing garlic hit.
Sear the Shrimp:
Get your large skillet hot on medium high, then add a bit of neutral oil. Spread the shrimp in a single layer and leave them be for a couple minutes to develop a nice golden edge. Flip each one, cook for another minute 'til they turn pink and curl into a ‘J’. Don’t overdo it. Move the shrimp to a bowl so they don’t keep cooking.
Prep and Season:
Pat your shrimp nice and dry, then set them side by side on a board. Sprinkle with a little salt and pepper on each side. This way they stay juicy and flavorful—worth the tiny bit of extra time.
Shrimp swimming in creamy garlic sauce in a serving bowl. Highlight
Shrimp swimming in creamy garlic sauce in a serving bowl. | cookwithcarla.com

The parmesan steals the show for me. I’ll never forget my little one sneaking handfuls of cheese while we cooked. There's just nothing like the smell of butter and garlic sizzling to bring everyone to the kitchen.

Storage Know-How

Once the shrimp cool off, move them into a sealed container and tuck them into the fridge for up to two days. If you need to reheat, use a low flame to keep the shrimp soft and to avoid breaking the sauce. If the sauce thickens too much after chilling, just stir in a bit of broth or cream to loosen it up.

Swap Suggestions

No wine? Splash in some chicken or seafood broth instead. Skipping dairy? Try coconut cream and a vegan parmesan. If you want it a bit lighter, half and half will do—though full-fat cream is always the best for richness.

How to Serve

Spoon it over fluffy rice or creamy mashed potatoes when you're after comfort. For a lighter plate, go for steamed zucchini noodles or cauliflower mash. Toss on some sautéed spinach or roasted broccoli if you want greens.

Background Bite

Shrimp with garlicky cream and parmesan is rooted in old-school French and Italian kitchens. Folks have loved seafood in creamy sauces forever, from French bistros to Southern homes in the US. It's proof you don't need fancy stuff to make something awesome, just a few classics and the right technique.

Recipe FAQs

→ Can I cook this with frozen or fresh shrimp?

Go for raw shrimp that’s thawed or fresh. Dry them off with paper towels so they brown just right and don't get soggy.

→ Which white wine should I pick?

Sauvignon blanc and pinot grigio both taste nice and crisp. If you’re skipping booze, just use chicken or seafood broth instead.

→ What's the trick to stop the sauce from clumping up?

Take the pan off the heat when you add the cream and mix it in smoothly. Let it warm up before you put the pan back to the heat.

→ Can this be dairy-free?

Try swapping in a non-dairy cream and your go-to vegan parmesan. Just make sure they melt well so the sauce stays smooth.

→ How else can I serve this?

Spoon over noodles, rice, mashed potatoes, or even lighter picks like cauliflower mash or cauliflower rice if you prefer.

Garlic Shrimp Skillet

Shrimp gets smothered in parmesan cream with garlic—great with rice, noodles, or mashed potatoes when you want dinner fast.

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Category: Main Dishes

Difficulty: Easy

Cuisine: International

Yield: 4 Servings

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

→ Shrimp

01 15 ml light, neutral oil (like coconut, olive, or avocado oil)
02 Pinch of ground black pepper, as much as you like
03 Salt, add as needed
04 450 g medium peeled shrimp, cleaned and deveined, tails left on if you want

→ Creamy Garlic Sauce

05 Chopped fresh parsley for topping, add as much as you want
06 60 g shredded parmesan, let it come to room temp
07 1.25 ml fresh black pepper, or just add to taste
08 2.5 ml salt, or add more if you need
09 240 ml heavy cream, don’t use it cold
10 120 ml dry white wine
11 4 garlic cloves, minced up
12 28 g unsalted butter

Steps

Step 01

Toss in some parsley, scoop the shrimp back into the pan, and cover them with the creamy sauce. Dish it up right away with whatever side you like best.

Step 02

After your sauce starts bubbling, toss in a bit of salt and pepper. Pull the pan off the hot burner, dump in the parmesan, and gently stir till it’s melted into the mix. Slide it back onto the heat for another minute so it thickens and gets smooth.

Step 03

Turn the heat down low and give your pan a minute to chill. Pour in the heavy cream, swirl it around, and put the pan back on the burner. Let it start to bubble lightly; just give it a quick mix now and then.

Step 04

Pour the wine in to get all those crispy bits off the pan. Give things a good stir and let it cook down by half so most of the liquid disappears.

Step 05

Bump the heat to medium on your skillet, throw in the butter, and let it melt all the way. Stir in the chopped garlic and let it cook for half a minute—you’ll smell it when it’s ready.

Step 06

Get your skillet hot with the oil on medium-high. Set down the shrimp in a single, even layer and leave them alone for a minute or two. Flip the shrimp, give them another minute to cook till they’re pink and curled, then scoop them out into a bowl for now.

Step 07

Spread the shrimp out on your board and give both sides a sprinkle of salt and black pepper. Leave them to the side till you need them.

Notes

  1. Not into cooking with wine? Go for seafood or chicken stock instead to leave out the booze.
  2. Shred your own parmesan to keep things creamy—packaged grated cheese can mess with the texture and add sneaky carbs.

Required Equipment

  • Big cutting board or serving plate
  • Wide skillet
  • Pair of tongs
  • Medium-sized bowl
  • Large spoon made of wood or a flexible silicone spatula

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has shellfish and dairy.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 489
  • Fat: 37 g
  • Carbs: 6 g
  • Protein: 30 g