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.
Sam says
Easy to make, i found it too heavy on the parsley though. A definite will be making again. Lots of sauce, i put it over spinach, and stil wanted something to sop the sauce up.
Vered DeLeeuw says
Thanks for making another of my recipes, Sam, and for the helpful feedback! Glad you enjoyed it.
Angela Ross says
Haven’t tried it yet but sounds very tasty and quick to make! Will add shrimp to my shopping list.
Vered DeLeeuw says
Wonderful, Angela! I hope you like it.
Jeannine White says
I will be making this tomorrow! I love simple recipes with uncomplicated ingredients. I'm a Type 2 diabetic, so what do you think I can serve this over that's not as starchy as rice/potatoes/pasta? That said, this would still be delicious as a "stand- alone".
Vered DeLeeuw says
Hi Jeannine,
Low-carb 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.
Telisha says
I haven't tried it yet but it looks Amazing. We don't like shrimp so I am going to sub it for boneless skinless chicken thighs, but I am sure it's going to be just as yummy. I will come back and let you know how it goes. Thanks so much for this!!!
Vered DeLeeuw says
You're very welcome, Telisha!
Linda Morgan says
Looks absolutely amazing
Vered DeLeeuw says
Thank you, Linda!
Karine says
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.
Vered DeLeeuw says
How wonderful, Karine! I'm so glad this was a success. A splash of wine sounds yum!
Sara says
Do you think adding sun dried tomatoes would be good?
Vered DeLeeuw says
Hi Sara,
Yes, that's a great idea!
Pat Nugent says
Making this again tonight for our 'Fish on Friday' regular rotation. Easy to double and don't change a thing, it's that trustworthy.
Vered DeLeeuw says
Yay! I'm so glad you've been enjoying this recipe, Pat.
Jim McCulloch says
I absolutely loved this recipe. I added a few chopped shallots and it was awesome. My wife and I had this tonight on a bed of fried rice. Thank you so much, it was amazing. Now it will have a regular spot in out house.
Vered DeLeeuw says
I'm so glad you and your wife enjoyed this recipe, Jim! Thank you for leaving a comment.
Flora says
This is my favorite shrimp recipe, and I've made many over the years. I didn't have fresh garlic so I used a teaspoon of garlic powder. Delicious!
Vered DeLeeuw says
I'm so glad you liked this recipe, Flora! Thank you for leaving a comment.