Creamy Garlic Shrimp

This creamy garlic shrimp hits fast and hard with paprika kissed shrimp seared in butter and olive oil, then swirled into a silky white wine, Parmesan, and cream sauce. Rich, garlicky, and properly seasoned, it is weeknighteasy yet datenight special and perfect over pasta, rice, or with crusty bread.

I first made this recipe on a whim when I found fresh shrimp at the market and it instantly became a favorite, not just for me but for my family who now requests it regularly.

Ingredients

• One pound fresh shrimp: peeled and deveined for convenience and tenderness
• Olive oil: one tablespoon to add richness and help sear the shrimp
• Unsalted butter: one tablespoon used in searing for a nutty flavor and another three tablespoons for the sauce, which creates a luscious texture
• Salt and black pepper: to season the shrimp and sauce providing balance
• Paprika: half a teaspoon adds a mild smoky warmth I suggest smoked paprika if you want a deeper flavor
• Garlic: four cloves minced fresh garlic gives that essential punch that carries the dish
• Heavy whipping cream: one cup creates the creamy base for the sauce
• White wine: half a cup brings acidity and complexity Chardonnay or Pinot Grigio work beautifully
• Parmesan cheese: half a cup freshly grated melts into the sauce for umami and richness
• Italian seasoning: half a teaspoon adds herbal brightness and ties all flavors together

Instructions

Sear the shrimp:

Pat the shrimp dry with paper towels so they sear instead of steam which helps build a crust. Toss them with olive oil, melted butter, salt, pepper, and paprika. Heat a large skillet over medium high until hot, place shrimp in a single layer and sear 1 to 2 minutes per side until just opaque. Remove and keep the pan on the heat.

Deglaze the pan:

Pour in white wine and scrape up the browned bits stuck to the bottom with a wooden spoon. Reduce the wine by half until it smells less boozy and the liquid looks syrupy around the edges—this intensifies flavor and prevents a harsh alcohol taste.

Build the sauce:

Lower the heat to medium and add butter and minced garlic. Cook about 30 to 45 seconds until fragrant but be careful not to brown the garlic to avoid bitterness. Stir in the heavy cream and simmer gently for 3 to 4 minutes until the sauce slightly thickens.

Finish the sauce:

Whisk in grated Parmesan, salt, pepper, and Italian seasoning off the boil to prevent the cheese from getting grainy. Taste and adjust seasoning remembering the shrimp will bring saltiness back into the mix.

Combine shrimp and sauce:

Return shrimp and their juices to the pan and simmer for one minute to warm through and blend flavors. Serve immediately while the sauce is still silky. Add lemon wedges or chopped parsley for a fresh contrast if you like.

I absolutely love using paprika in this because it adds that subtle smoky undertone without overpowering the shrimp. The first time I made this for my parents, they kept asking what gave it such a unique flavor that felt luxurious but not complicated.

Storage tips

Store any leftovers in an airtight container in the refrigerator and consume within two days to enjoy the shrimp while still tender. Reheat gently in a skillet over low heat to prevent the cream sauce from breaking.

Ingredient substitutions

If you need a wine free version, use low sodium chicken broth with a teaspoon or two of fresh lemon juice to mimic the wine’s acidity and brightness. For a lighter sauce, half and half mixed with cornstarch works as a substitute for heavy cream without sacrificing creaminess. You can swap Parmesan for Pecorino Romano for a sharper, saltier bite but reduce added salt accordingly.

Serving suggestions

This shrimp pairs beautifully over your favorite pasta, creamy polenta, or along with garlic bread to soak up every last bit of sauce. A simple side salad with lemon vinaigrette can add balance to the richness.

Serve immediately while the sauce is silky and garnish with lemon or parsley for a bright finish.

Common Questions About Recipes

→ How do I get a perfect sear on the shrimp?

Pat shrimp dry to remove moisture, then sear in a hot pan with olive oil and butter without crowding for even browning.

→ Can I substitute white wine in the sauce?

Yes, use low sodium chicken broth with fresh lemon juice to maintain brightness and depth without alcohol.

→ What cheese works best in the cream sauce?

Parmesan is ideal for its melting quality and mild saltiness, but Pecorino Romano adds a sharper, saltier bite.

→ How do I prevent the cream sauce from breaking?

Cook the sauce gently, avoid boiling once cheese is added, and stir off the heat to keep it smooth.

→ What’s the best way to avoid rubbery shrimp?

Remove shrimp as soon as they curl into loose C shapes and turn opaque; overcooking makes them tough.