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.
I make shrimp often for my family, so I'm always looking for new and interesting shrimp recipes. This rich cream sauce is probably one of my favorite ways to cook them. It's wonderfully creamy and so very flavorful.
It's one of those dishes that look and taste really sophisticated but is really easy to make. So I make it often for my family, but I also feel that this dish is great for company.
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Ingredients
You'll only need a few simple ingredients to make shrimp in cream sauce. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Butter: I use unsalted butter in most of my recipes, this one included.
Shrimp: Raw, peeled, and deveined. Tails on or off - this is purely up to you.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Freshly minced will taste better, obviously.
Heavy cream: This is one recipe where you really need to go for real heavy cream. Half-and-half won't 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.
Chopped parsley: This is mostly for garnish, but it also enhances the dish's flavor.
Instructions
Making shrimp in cream sauce is truly easy - this is one of those seemingly sophisticated recipes that are so easy to make. Scroll down to the recipe card below for detailed instructions. Here's an overview of the steps:
Cook the shrimp. You cook them in butter in a skillet, then set them aside.
Make the sauce. In the same skillet, you cook some garlic, then add cream, spices, and finely grated parmesan.
Finish the dish. Your last step is to add the shrimp back to the skillet to reheat them together with the sauce.
Expert tip
As explained above, 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.
Frequently asked questions
I don't recommend that. In order for the sauce to thicken properly, you really do need to use heavy cream.
This is purely 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.
Variations
The best way to vary this recipe is by adding more seasonings. You could try adding a pinch of dried thyme or oregano, for example. A pinch of smoked paprika will add an interesting smoky flavor to this dish.
You can also add lemon zest - try a teaspoon. Add it together with the heavy cream and cayenne pepper.
Serving suggestions
Many people like to serve this saucy dish on top of pasta or rice. That's fine of course. But if you're on a low carb or keto diet, you can use zucchini noodles, spaghetti squash, or cauliflower rice instead. This dish is also good on top of haricot vert, thin French-style green beans.
And here's one more idea for you - you can 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 the fridge, in an airtight container, for up to 3 days. Reheat them very gently, covered, in the microwave on 50% power.
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Recipe card
Shrimp in Cream Sauce
INGREDIENTS
- 1 tablespoon unsalted butter
- 1 lb. raw shrimp peeled and deveined
- ½ teaspoon Diamond Crystal kosher salt divided
- Black pepper
- 2 garlic cloves minced
- 6 tablespoons heavy cream
- Pinch cayenne
- 3 tablespoon Parmesan cheese dry-grated
- 2 tablespoons parsley chopped
INSTRUCTIONS
- Heat the butter in a large skillet over medium-high heat. Season the shrimp with half the kosher salt and black pepper. Add to the skillet and cook 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, the 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 with the sauce and reheat, about 1 more minute. Sprinkle with parsley and serve.
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 