• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Seafood Recipes » Shrimp in Cream Sauce

    Shrimp in Cream Sauce

    Last updated: Jun 29, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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 served in a cast-iron skillet.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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:

    The ingredients needed to make shrimp in cream sauce.

    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.

    A photo collage showing steps 1-4 for making shrimp in cream sauce.

    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.

    A photo collage showing steps 5-8 for making shrimp in cream 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

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

    I don't recommend that. In order for the sauce to thicken properly, you really do need to use heavy cream.

    Should I leave the tails on or remove them?

    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.

    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.

    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.

    Shrimp in cream sauce served in a skillet and topped with parsley.

    Related recipes

    • Garlic Butter Shrimp
    • Shrimp Scampi
    • Grilled Shrimp
    • Boiled Shrimp

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Shrimp in cream sauce.
    5 from 221 votes
    Pin Recipe Share on Facebook Print Recipe

    Shrimp in Cream Sauce

    Wonderfully creamy and flavorful, shrimp in cream sauce is a dish that comes together quickly and easily, making it perfect for a weeknight dinner.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: American
    Servings: 2 servings
    Calories: 400kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    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.

    WATCH THE VIDEO:

    NOTES

    Although I usually opt for tail-on shrimp because of their prettier presentaion, 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! 

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.5recipe | Calories: 400kcal | Carbohydrates: 5g | Protein: 35g | Fat: 26g | Saturated Fat: 15g | Sodium: 751mg | Fiber: 1g | Sugar: 1g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Keto Seafood Recipes

    • Bacon-Wrapped Scallops
    • Lobster Salad
    • Blackened Salmon
    • Baked Salmon

    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023