Creamy Parmesan Shrimp is my go-to whenever I crave for simple yet indulgent weeknight dinners. Juicy, sautéed shrimp in a cream and cheese sauce, the flavors are just out of this world. All whipped up in one pan using simple ingredients, this comes together so easily. You’ll love how this buttery, creamy and utterly delicious Parmesan Garlic Shrimp recipe ticks all the boxes!
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It’s great when simple ingredients come together to create such a luscious dish! Plump and juicy shrimps, sautéed in garlic and smothered in a flavor packed sauce, made with parmesan and white wine – what’s not to love!
These garlic shrimps are high in protein, low carb, and makes a filling lunch or dinner. Adding some carbs will make it just tastier. Any cooked pasta like orzo, linguine, fettuccine, capellini will combine well with the sauce.
Looking for more shrimp recipes? Why not also try my Shrimp Creole and my Honey Sesame Shrimp!
Creamy Garlic Shrimp with Parmesan
Pan seared shrimp, tossed in garlic and covered in a creamy cheese sauce. Parmesan, chili flakes and lemon work so well with the shrimp in this easy seafood recipe.
Fresh shrimps taste best and cook beautifully in light pink color. If you are not living close to coastal area or not having access to fresh one, then frozen shrimps are better. Pre-cooked shrimp go softer as they are already cooked.
Removing the tail is very personal choice. I just fork it and one bite. But I leave it up to you.
Ingredients
- Shrimp: When running out of time I prefer to use “deveined” shrimp. Frozen shrimp will also work well. Just thaw them before using.
- Butter: I like to use unsalted butter so I can adjust salt. Salted butter will work just make sure to use lesser while sauteing shrimp and adjust it in the recipe.
- Wine: I am using dry white wine in garlic shrimp recipe. A dry white wine is one that has very little sweetness and often a good bit of acidity. If you’re not a drinker, consider a shelf-stable bottle of white cooking wine, often found in the vinegar aisle. If you don’t have any white wine on hand, substitute with an equal amount of low sodium chicken broth.
- Heavy cream: It gives the richness and creamy texture. But feel free to use any low-fat alternative like half-half, 2%, or whole milk. While using these alternatives overall gravy texture may differ.
- Parmesan cheese: Instead of Parmesan, Pecorino Romano or Grana Padano are both delicious alternatives.
Variations & Substitutions
- For a completely dairy free option, use non-dairy butter or oil, coconut cream in place of the heavy cream, and nutritional yeast in place of the Parmesan.
- Yes, this recipe is naturally gluten free. Be sure to serve it with rice, gluten free pasta, or gluten free bread.
- Swap shrimps with scallops or chicken or salmon for a variety of seafood with cheese sauce.
What kind of wine should I use?
Use a dry white wine like Sauvignon Blanc, Chardonnay, Pinot Grigio, and Riesling. I love cooking with these wines because they aren’t as sweet and acidic. Wine is working as medium to deglaze the pan. You can choose any broth for the same.
Deglazing a pan means adding liquid (like wine, broth, or water) to a hot pan which helps release any stuck on brown bits. This contributes a lot of extra flavor to the dish!
Tips For Success
- Shrimp cook very quickly. As soon as they turn a pinkish color, they are finished cooking.
- Transfer the shrimp to a bowl immediately after cooking. If you leave them in the pan, the residual heat will overcook the shrimp.
- Add any cooked pasta and make your garlic shrimp pasta with parmesan.
- If you want to jazz up a bit, add Cajun or Creole seasoning.
How to Store and Reheat
Store leftover creamy parmesan shrimp in an airtight container in the refrigerator for up to 3 days.
Add in sauce pan and heat on low-medium heat until enough.
Serving Suggestions
Protein packed shrimp in a dreamy cheese sauce, you can serve this in so many ways! Rice, veggies, pasta, potatoes are all your friends with this delicious dish. One of the easiest skillet recipes and perfect for busy weeknights. Pair it with Steamed rice like Basmati Rice or Cilantro Lime Rice or Instant Pot Mashed Potatoes. Loaded Scalloped Potatoes and Lemon Parmesan Roasted Broccoli are vegetables sides for some extra cheesy flavors. Garlic Mashed Cauliflower and Cauliflower Rice are perfect to keep on a low-carb meal.
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Creamy Parmesan Shrimp Recipe
Equipment
- Cast Iron Skillet (optional)
Ingredients
- 1½ pounds shrimp peeled and deveined
- Kosher salt to taste
- Ground black pepper to taste
- ¼ cup unsalted butter divided (½ stick or 4 tablespoons)
- ½ cup diced yellow onion
- 6 cloves garlic minced
- ½ teaspoon crushed red pepper flakes plus more to taste
- ⅔ cup dry white wine
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- Chopped fresh parsley and lemon wedges for garnish
- Cooked pasta or rice for serving
Instructions
- Heat 2 tablespoons of butter in a large skillet set over medium-high heat. Add shrimps and season them with salt and pepper. Sauté the shrimp until pink, about 1-2 minutes per side. Transfer the cooked shrimp to a clean bowl and set aside.1½ pounds shrimp, Kosher salt, Ground black pepper
- Reduce heat to medium-low and melt the remaining 2 tablespoons of butter in the same skillet. Sauté the onions until softened, about 3-4 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds.½ cup diced yellow onion, 6 cloves garlic, ½ teaspoon crushed red pepper flakes
- Pour the white wine into the skillet and deglaze the pan. Bring the mixture to a simmer and allow the liquid to reduce by half, about 10-15 minutes.⅔ cup dry white wine
- Stir in the cream and bring the mixture to a simmer, stirring occasionally.1½ cups heavy cream
- Stir in the Parmesan cheese and bring the sauce to a simmer for 1-2 minutes, until the cheese melts and the sauce thickens. Taste and season with salt and pepper, if needed.1 cup grated Parmesan cheese
- Return the shrimp to the skillet and simmer until warmed through, about 2-3 minutes. Sprinkle with fresh parsley and serve with lemon wedges over pasta or rice.Chopped fresh parsley and lemon wedges, Cooked pasta or rice
Video
Becky’s Tips
- Shrimp cook very quickly. As soon as they turn a pinkish color, they are finished cooking.
- Transfer the shrimp to a bowl immediately after cooking. If you leave them in the pan, the residual heat will overcook the shrimp.
- Storage: Store shrimp in an airtight container in the refrigerator for up to 3 days.
- Shrimp: Choose deveined shrimp to save prep time. If using frozen shrimp, let them thaw in the refrigerator before using.
- For a complete dairy free option, use non-dairy butter or oil, coconut cream in place of the heavy cream, and nutritional yeast in place of the Parmesan.
- This recipe is naturally gluten free. Be sure to serve it with rice, gluten free pasta, or gluten free bread.
- Swap shrimps with scallops or chicken or salmon for other variations.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Creamy Parmesan Shrimp
Saute the shrimp: Heat 2 tablespoons of butter in a large skillet set over medium-high heat. Add 1½ pounds of shrimp to the large pan and season the them with salt and pepper. Sauté the shrimp until pink for about 1-2 minutes per side. Transfer them to a clean bowl and set aside.
Prepare cheese sauce: Use the same skillet to prepare cheese sauce. Reduce the heat to medium-low and melt the remaining 2 tablespoons of butter. Add ½ cup of diced yellow onion and saute them until softened. It takes about 3-4 minutes.
Now add 6 minced garlic cloves and ½ teaspoon of crushed red pepper flakes, cook them for another 30 seconds, until fragrant.
Add ⅔ cup of dry white wine into the skillet and deglaze the pan. Bring the mixture to a simmer and allow the liquid to reduce by half, about 10-15 minutes, keep stirring occasionally to avoid burn.
Time to add 1½ cups of heavy cream, combine well, and bring the mixture to a simmer, stirring occasionally.
Add 1 cup of grated Parmesan cheese to the cream mixture and combine well. Make sure there is no lump in the mixture. Sauce it to a simmer for 1-2 minutes, until the cheese melts and the sauce thickens. Taste and season with salt and pepper, if needed.
Combine shrimp and sauce: Once the sauce is ready, transfer the shrimps to the skillet and simmer until warmed through, about 2-3 minutes.
Sprinkle with fresh parsley and serve with lemon wedges over pasta or rice. Enjoy this creamy, lemony, cheesy shrimp with parmesan sauce, a perfect weeknight dinner!
Amazing! I made this and we loved it. It was the perfect blend of tastes and we will definitely make it again. Definitely “guest worthy” and I encourage you to try it out.
It is heavy with garlic (which we love) but you can always decrease the amount if it is too much for you.
Great recipe! We use large pre-cooked shrimp and served it over Linguine Fini.
YUM!
Sherman
We’re so glad you enjoyed it, Sherman! Thanks so much for sharing what worked for you!
I made this yesterday. It turned out fabulous. Everyone loved it. Next time I will add the red pepper flakes as I sauté the shrimp. This may give the recipe a little more kick.
Great idea, Ray! Thanks for sharing!!
I made this last week and it was delisioso! Felt like I must be Italian, born and bred, instead of fifth generation Texan! Then, I remembered it is your recipe and not mine. I followed the recipe exactly and it was perfect!! Thanks so much…
Thanks for sharing, Debby!!