Creamy Garlic Shrimp

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Juicy, plump shrimp smothered in a creamy garlic sauce. It tastes luxurious, it’s indulgent and it is complete and utter bliss that’s so fast and easy, you can make it tonight and have this Creamy Garlic Shrimp on the table in just 15 minutes!

Creamy Garlic Shrimp in a pan with lemon and parsley

Shrimp is one of my favorite proteins because it’s so fast to make and nowadays, really great quality pre-peeled frozen shrimp is sold even at supermarkets. While seafood is always better when cooked fresh, the sheer convenience of pre-peeled frozen shrimp is hard to beat for busy weeknights.

And it’s also pretty hard to beat the combination of CREAM + GARLIC + SHRIMP as an outright crowd pleaser! That sauce…..that sauce is just INCREDIBLE. The brown bits in the skillet from looking the shrimp get mixed into the cream and it’s like the best stock base ever. EVER!

Creamy garlic shrimp for Pasta in a pan

This recipe is pretty straight forward. The one little thing I do that is a bit different to most recipes is to add the garlic when the shrimp is partly cooked. The reason for this is that if you add the garlic first, it becomes burnt by the time the garlic is cooked. Little burnt bitter bits of garlic is not pleasant, plus it doesn’t look good in a creamy white sauce. So by adding it later, you get all the flavour and it doesn’t burn. :-)

The one other little tip I have is adding parmesan cheese. It adds an extra element of flavour – umami – into the sauce that takes it from “yum” to “sooooo goooood”!!!! It’s important to use freshly grated parmesan rather than store bought because it’s finer and therefore will melt in the sauce. It’s the same for Alfredo and any other creamy sauces that have parmesan cheese added into them – store bought parmesan won’t dissolve completely so you end up with gritty bits in the sauce instead of it being silky smooth.

I like to serve this Creamy Garlic Shrimp over pasta or mashed potato. In the photo below, I mixed through chopped scallions into the potato, just for little pops of freshness. A quick side salad of leafy greens, few slices of lemon, and dinner is served!


Creamy Garlic Shrimp in a bowl with spinach


Creamy garlic shrimp for Pasta in a pan
4.75 from 16 votes
Review Recipe

Creamy Garlic Shrimp

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 4 servings
Author Nagi
Course Dinner
Cuisine American
Plump juicy shrimp smothered in a creamy garlic sauce. Pure utter bliss!


  • 3 tablespoons unsalted butter
  • 1 pound peeled shrimp
  • 3 garlic cloves finely chopped or minced
  • ½ cup dry white wine or sub with chicken stock/broth
  • ¾ cup heavy cream
  • ¼ cup freshly grated parmesan cheese

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  • Melt butter in a skillet over high heat.
  • When it starts foaming, add prawns. Cook until they start to change from translucent to white. Add garlic, stir for 20 seconds – by now the prawns should be white (but still raw inside).
  • Add wine – it will steam and bubble rapidly. Cook for 30 seconds or until you can no longer smell the alcohol and half evaporated.
  • Add cream, parmesan, salt, and pepper. Simmer for 1 minutes or until it thickens slightly.
  • Adjust salt and pepper to taste.
  • Serve immediately, garnished with fresh parsley and lemon wedges on the side if desired.

Nutrition Information

Calories: 397, Carbohydrates: 3g, Protein: 26g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 374mg, Sodium: 996mg, Potassium: 154mg, Vitamin A: 970IU, Vitamin C: 5.6mg, Calcium: 272mg, Iron: 2.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Garlic Shrimp

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About the author


Nagi is the voice, cook and photographer behind RecipeTin Eats, [Australia’s top food blog]. She believes that anyone can make amazing food with everyday ingredients, even if you’re short on time and cost conscious.

Nagi walked away from a corporate career to follow her passion for food. She truly believes that great food brings family and friends together, and more smiles into your life. She also firmly believes that whoever invented cheese deserves a Nobel Prize.

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