Shrimp in Cream Sauce Recipe - Healthy Recipes Blog

Name: Shrimp in Cream Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon unsalted butter; 1 pound raw shrimp (peeled and deveined); 1/2 teaspoon Diamond Crystal kosher salt; Black pepper; 2 garlic cloves (minced); 6 tablespoons heavy cream; Pinch cayenne; 3 tablespoon parmesan cheese (grated); 2 tablespoons parsley (chopped; or 1 teaspoon of dried parsley)

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Cream and parmesan add lots of flavor and wonderful creaminess to this flavorful dish of shrimp in cream sauce. Ready in about 20 minutes, this truly easy recipe is perfect for a weeknight dinner.

Shrimp in cream sauce is served in a cast-iron skillet.

A rich cream sauce with garlic and parmesan is one of my favorite ways to cook shrimp. It's one of those dishes that looks and tastes sophisticated but is really easy to make. It's a great family meal, but it's elegant and refined enough to serve to guests.

Ingredients

The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

Shrimp: Raw, peeled, and deveined. Tails on or off - this is purely up to you.
Minced garlic: You can mince it yourself or use the stuff that comes in a jar. Freshly minced garlic will taste better.
Heavy cream: This is one recipe where you should definitely use real heavy cream. Half-and-half will not be rich or thick enough.
Cayenne pepper: It doesn't make the dish spicy, but it adds an interesting layer of flavor.
Grated Parmesan cheese: Make sure you use finely grated parmesan and not coarsely shredded.

Variations

The best way to vary this recipe is by adding more seasonings. I sometimes add a generous pinch of dried thyme or oregano. A pinch of smoked paprika adds an interesting smoky flavor. You can also add a teaspoon of lemon zest. Add it together with the heavy cream and cayenne pepper.

Instructions

Scroll down to the recipe card below for detailed instructions. Here's an overview of the steps needed to make this recipe:

Cook the shrimp in butter, then set them aside.

In the same skillet, cook some garlic, then add cream, spices, and grated parmesan.

Adding grated parmesan to the cream sauce.

Add the shrimp back to the skillet to reheat them with the sauce.

Recipe Tip

In the last step of this recipe, you add the shrimp back to the sauce. Make sure to keep this step brief - the shrimp are already cooked, and you don't want to overcook them. Shrimp should be tender and succulent. When overcooked, they become stringy.

Recipe FAQs

Can I use half-and-half instead of heavy cream?

I don't recommend that. You really do need to use heavy cream for the sauce to thicken properly.

Should I leave the tails on or remove them?

This is up to you! It's prettier when the tails are on, but the dish is easier to eat when they are removed.

Can I skip the parsley?

Yes. It's mostly added as a garnish. You can also use cilantro instead, or use a small amount of dried parsley.

Serving Suggestions

Shrimp in cream sauce is a saucy dish, perfect over pasta or rice. Low-carb and gluten-free options include zucchini noodles, spaghetti squash, hearts of palm pasta, or cauliflower rice. Another perfect bed for these shrimp is haricot vert, thin French-style green beans.

Alternatively, ladle the shrimp on top of raw spinach leaves. The warm cream sauce will wilt the spinach just enough to render it perfectly cooked.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The cream sauce will likely separate upon thawing.