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
4.8 from 20 votes
Review Recipe

Creamy Garlic Shrimp

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 4 servings
Author Nagi
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.)

Course Dinner
Cuisine American

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If you love Creamy Sauces, you’ll go nuts over this Creamy Chicken and Bacon Pasta!

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This Creamy Shrimp Pasta Salad makes a great side or lunch dish.

two small stacked bowls with Shrimp Pasta Salad

Creamy Garlic Shrimp in a pan and in a bowl shown with a title
Creamy Garlic Shrimp shown with a title
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.

More Posts by Nagi

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Recipe Rating


  1. Made this recipe tonight and the only changes I made were just added extra seasoning, but WOW! This is now in rotation for dinner, my fiancé loved this!! Thank you for sharing5 stars

    1. Hi Mason, We have only made this recipe as listed but other readers have used different cheeses with great results! Let us know how it turns out!

    1. If using frozen shrimp I would recommend you defrost them first, before adding to the recipe Kathy.

  2. Made this with Gouda cheese grits one Christmas morning a few years ago and it’s now a staple in my house for every gathering. It tastes so expensive. I highly recommend trying this recipe. It probably would taste good with pasta or mashed potatoes as well.5 stars

  3. This will be great over rice, but tonight I am using rice noodles since I can’t eat wheat and want more of a pasta feel to this meal. 4 stars

  4. Most grated Parmesan cheese has cellulose fiber ,(wood flakes) added to keep it from binding. Read the label before you buy. That may be where the lumps are coming from. cook for fun !!

    1. I haven’t tried reheating this sauce so can’t say for sure how well it would work. Let us know if you try it Francis!

  5. Very simple with big flavor…DELICIOUS and a keeper.
    I did have any fresh garlic so i used garlic powder. I took the shrimp out of the chicken stock and garlic mixture jalf cooked. I reduced the chicken stock garlic mixtur some not halved added the heavy cream let small bubble then added shrimp stired then cheese last as i did not have fresh….it turned oit BEAUTIFUL5 stars

  6. I made this last night. It is a very quick meal to prepare and tasted absolutely wonderful! I threw in a few handfuls of fresh spinach instead of noodles or mashed potatoes, to keep this a Keto approved meal. 5 stars

    1. That is disappointing. I have made this recipe as written and it has turned out fine, so I am unsure what could be the problem.

    2. Step 4 simmering is important. If you boil the last ingredients it will separate and clump. If you need to reduce the liquid, add the cheese last with no heat and stir to melt.

    3. I had a similar experience. :( Shrimp was over cooked too. More garlic, more parm, less cream next time. And I’ll remove shrimp while cream cooks down then add them back in.