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Creamy Garlic Parmesan Shrimp

Creamy garlic Parmesan shrimp is seared in a 12-inch skillet, then simmered in a smooth Parmesan cream sauce with lemon. The shrimp stay tender while the sauce thickens gently around them.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp large, 21 to 25 count, peeled and deveined
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Pat the shrimp dry and season with the salt and black pepper.
  2. Heat 1/2 tablespoon of the olive oil in a 12-inch skillet over medium-high heat, then cook half the shrimp in a single layer for 1 to 2 minutes per side, until opaque and 145°F in the thickest part. Transfer to a plate and repeat with the remaining oil and shrimp.
  3. Reduce the heat to medium and melt the butter in the same skillet, then add the garlic and cook for 30 seconds, stirring until fragrant.
  4. Pour in the heavy cream and simmer gently for 2 to 3 minutes, stirring, until slightly thickened.
  5. Reduce the heat to low and stir in the Parmesan until smooth, then stir in the lemon juice.
  6. Return the shrimp and any accumulated juices to the skillet and stir for about 1 minute, until heated through.
  7. Sprinkle with the parsley and serve.

Notes

For the best texture, avoid overcooking the shrimp. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the cream sauce may separate. Half-and-half can replace the heavy cream for a lighter, less rich sauce.