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.
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.
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
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.
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.
More Shrimp Recipes
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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.
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! ❤️