Creamy Garlic Shrimp

I recently tried the Creamy Garlic Shrimp recipe by Clare Greco, and I adore how quickly it comes together. Tender shrimp bathed in a luscious garlic cream sauce enriched with butter, Parmesan, and a hint of lemon—it feels elegant yet comes together in just about 15 minutes.

Why I’ll Love This Recipe

I love this recipe because it’s irresistibly flavorful while being ultra-fast. The garlic butter base and Parmesan give the sauce a rich depth, and the shrimp soak it all up beautifully. It’s fancy enough to serve to guests, yet simple enough for a busy weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined (1 lb)

• Olive oil

• Salt and freshly ground black pepper

• Unsalted butter

• Garlic cloves, minced (about 4)

• Red pepper flakes (½ tsp or to taste)

• Chicken broth 

• Heavy cream (½ cup)

• Freshly grated Parmesan cheese (¼ cup)

• Lemon juice (about 1 Tbsp)

• Italian seasoning (1 tsp)

• Fresh parsley, chopped (for garnish)

directions

1. I heat olive oil in a skillet over medium-high heat until shimmering. Season shrimp with salt and pepper, then sear them in batches—not overcrowding—until pink and curled (about 1–2 minutes per side). I remove them and set aside.

2. In the same pan, I melt butter and sauté minced garlic and red pepper flakes until fragrant—about 30 seconds—being careful not to let garlic brown.

3. I pour in chicken broth and deglaze the pan by scraping up the browned bits. After it bubbles briefly, I stir in heavy cream, Parmesan cheese, lemon juice, and Italian seasoning, then let it simmer gently for 2–3 minutes until it thickens and coats a spoon.

4. I return the shrimp to the sauce, folding gently to coat each one, and heat just until warmed through—about another minute. Then I taste and adjust seasoning if needed.

5. I finish by sprinkling chopped parsley on top and serving immediately over pasta, rice, mashed potatoes, or alongside crusty bread for soaking up sauce.

Servings and timing

Serves 4 (about 4 servings)

• Prep time: ~5 minutes

• Cook time: ~10 minutes

• Total time: ~15 minutes

Variations

• I sometimes reduce the red pepper flakes or omit them entirely for a milder sauce.

• I love adding a handful of wilted spinach or cherry tomatoes at the end for freshness and color.

• When I’m avoiding dairy, I substitute coconut cream and nutritional yeast for a lighter, vegan twist.

• I might swap in scallops or diced chicken for shrimp if I’m cooking for friends who prefer those proteins.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Because the sauce firms up when chilled, I gently reheat it in a skillet over low heat, adding a splash of cream or broth to loosen it if needed. Microwave reheating tends to toughen the shrimp, so I avoid it.

FAQs

Can I use frozen shrimp?

I let them thaw completely and pat them dry before cooking. That ensures they sear properly and don’t steam—which is key for texture.

What do I serve this with?

I often plate it over pasta, rice, or even mashed potatoes. Crusty bread works wonders too for soaking up the sauce.

Can I make this dairy-free?

Yes—I use coconut cream instead of heavy cream and nutritional yeast as a Parmesan replacement. The flavor is different but still delicious.

How spicy is it?

Mild by default, thanks to just a bit of red pepper flakes. I adjust the amount to suit my taste.

Can I prep ahead?

It’s best served fresh—shrimp reheat poorly. But if needed, I can make the sauce slightly ahead and warm it alongside the shrimp before serving.

Conclusion

I honestly can’t get enough of this Creamy Garlic Shrimp recipe—it’s fast, flavorful, and feels upscale without much effort. The sauce is rich and garlicky, the shrimp tender and perfectly coated, and clean-up is minimal. It’s quickly become a favorite weeknight go-to and an easy crowd-pleaser when guests drop in.

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