Cream and Parmesan add flavor and creaminess to this delicious dish of shrimp in cream sauce. This easy 20-minute recipe is perfect for a weeknight dinner!
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. Two more shrimp recipes that work for both family and guests are shrimp scampi and shrimp stir-fry.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Shrimp: Raw, peeled, and deveined.
- Minced garlic: You can mince it yourself or use the stuff that comes in a jar. Freshly minced garlic will taste better.
- 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the shrimp in butter, then set them aside.
In the same skillet, cook garlic, then add cream, spices, and grated Parmesan.
Add the shrimp back to the skillet to reheat them with the sauce. Serve immediately.
This is a fantastic recipe! The only change I made was to add a splash of white wine just before adding the cream. I had little time to pull dinner together, and this came together in minutes! This will be on regular rotation.
Karine
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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
I don't recommend that. You really do need to use heavy cream for the sauce to thicken properly.
This is up to you! It's prettier when the tails are on, but the dish is easier to eat when they are removed.
Yes. It's mostly added as a garnish. You can also use cilantro instead, or use a small amount of dried parsley.
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.
Serving Suggestions
Shrimp in cream sauce is a saucy dish, perfect over pasta or rice. Low-carb and gluten-free options include any of the following:
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.
Recipe Card
Shrimp in Cream Sauce
Video
Ingredients
- 1 tablespoon unsalted butter
- 1 pound raw shrimp - peeled and deveined
- ½ teaspoon Diamond Crystal kosher salt - divided, or ¼ teaspoon divided of any other salt, including Morton 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
Instructions
- Heat the butter in a large skillet over medium-high heat. Season the shrimp with half the kosher salt and black pepper. Add the shrimp to the skillet and cook them until just cooked through and no longer translucent, about 4 minutes. Transfer the shrimp to a plate, cover with foil, and set aside.
- Add the garlic to the skillet. Sauté until fragrant, about 30 seconds.
- Reduce the heat to medium-low. Add the cream, cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
- Add the parmesan cheese and gently stir until melted, about 30 seconds.
- Add the shrimp back to the skillet. Gently stir to combine them with the sauce and reheat, about 1 more minute.
- Sprinkle the dish with parsley and serve.
Notes
- Although I often opt for tail-on shrimp because of their prettier presentation, in this recipe, it's best to use tail-off shrimp. It makes the dish easier to eat. But if all you have on hand is tail-on shrimp, that's fine!
- In the last step of this recipe, right before serving, you add the shrimp back to the creamy sauce. Make sure to keep this step brief - the shrimp are already cooked, and you don't want to overcook them.
- 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.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Michael Lewis says
This was delicious and easy to make.
Vered DeLeeuw says
Glad you enjoyed it, Michael! Thanks for the review.
Duncan Hall says
I made this tonight, adding orecchiette pasta, oven baked grape tomatoes and fresh spinach. Delicious! Upped the garlic, heavy cream and Parmesan.
Vered DeLeeuw says
Yum!
Franny says
This was phenomenal, and so crazy simple to make! I did not have parsley on hand so I added just a tiny sprinkle of oregano for color. I also added about a 1/4 C of veg broth because I was a tad short on the heavy cream. It all worked out beautifully. I served over rice with some sautéed spinach on the side. Delightful, thank you!
Vered DeLeeuw says
Wonderful, Franny! I'm so glad you enjoyed this recipe. Thank you very much for the review.
Sam Iam says
Easy to make and yummy, it really impressed company. I did cut the salt in half, but in the future I will make it without salt. I do not have the Diamond kosher salt, but it will be on my next Amazon order.
Vered DeLeeuw says
Glad you liked it, Sam! Thank you very much for the review.
Ryan says
Awesome thank you
Ashley A says
This was delicious! My family of 5 throughly enjoyed this one and they love all of Vered's recipes!
Vered DeLeeuw says
How lovely to see you here, Ashley! You will forever, in my mind, be "Miss Ashley," as the kiddos used to call you. 🙂
I'm so glad your beautiful family enjoys my recipes. Thank you for the comment! ❤️