You know those nights, right? The ones where you stare into the fridge, completely devoid of inspiration, and the thought of chopping a mountain of vegetables makes you want to just order pizza again? Yeah, I’ve been there. More times than I’d like to admit, actually! But then, there are those other nights, the ones where you pull off something so ridiculously delicious, so surprisingly easy, that it becomes an instant family favorite. This garlic parmesan shrimp is one of those recipes. Seriously, it’s the kind of dish that makes you feel like a culinary rockstar with minimal effort. It’s got that irresistible savory punch, that creamy, cheesy goodness, and it’s honestly just as good, if not better, than that fancy shrimp scampi you get at restaurants. My kids ask for this garlic parmesan shrimp weekly, and honestly, so do I!
What is Garlic Parmesan Shrimp?
So, what exactly is this magical creation? At its heart, Garlic Parmesan shrimp is just that – succulent shrimp coated in a rich, garlicky, cheesy sauce. It’s not overly complicated, which is probably why it’s such a lifesaver on busy weeknights. Think of it as the ultimate comfort food for seafood lovers. It’s got the satisfying richness you crave from a creamy pasta sauce, but in a way that feels a little lighter, a lot more focused on the star of the show: perfectly cooked shrimp. The name itself tells you exactly what you’re getting: a harmonious blend of pungent garlic and nutty, salty parmesan cheese, all clinging to tender shrimp. It’s the kind of dish that makes your kitchen smell absolutely divine while it’s cooking, which is always a good sign, right?
Why you’ll love this recipe?
Honestly, the list of reasons why I adore this Garlic Parmesan shrimp recipe is practically endless. First off, the flavor explosion is out of this world. You get that intense garlic kick, mellowed by the creamy, slightly sharp parmesan, all perfectly balanced. It’s savory, a little bit buttery (but you can totally control that!), and just utterly satisfying. But it’s not just about the taste, though that’s a huge part of it. The simplicity is what truly makes this a go-to. I can have this on the table in under 20 minutes, from start to finish, which is a lifesaver when you’re rushing around trying to get dinner on the table. And the cost-efficiency? Fantastic! Shrimp can sometimes feel like a splurge, but when you use it in a dish like this, where a little goes a long way and it’s paired with pantry staples, it feels much more accessible. I also love how versatile it is. We’ll talk more about serving options later, but it’s great over pasta, rice, even just with some crusty bread for dipping. What I love most about this garlic parmesan shrimp, though, is the pure joy it brings. It’s a crowd-pleaser, from the pickiest toddler to the most discerning adult. It’s the kind of meal that makes everyone happy, and that’s a win in my book.
How do I make Parmesan Shrimp with Garlic?
Quick Overview
How do I make Garlic Parmesan shrimp? What is the whole process of sautéing garlic, shrimp and a few other ingredients? simple ingredients to create a luxurious sauce, and letting it all meld together. How do you not overcook shrimp? We’ll be aiming for plump, pink, and tender shrimp bathed in a luscious garlic parmesan coating. Is it a one-pan wonder, which means less cleanup, and that’s always major win in my kitchen.
Ingredients
For the Shrimp: What is the
1 pound large shrimp, peeled and deveined (I always buy them pre-peeled and deveined to save time – totally worth it!)
1 tablespoon olive oil
Salt and freshly ground black pepper to taste.
What is the recipe for Garlic Parmesan Sauce?
What is the best unsalted butter to use?
4-6 cloves garlic, minced (don’t be shy with the garlic) (it’s in the name)
1/2 cup heavy cream (for that luscious, rich texture)
What is the best Parmesan cheese to use?
1/4 cup chicken broth (or vegetable broth if you prefer): 1 cup.
1 tablespoon fresh lemon juice (adds a nice brightness) 1 teaspoon fresh lime juice.
1 tablespoon fresh parsley, chopped (for a pop of color and freshness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your pan ready. You’ll want to use a large skillet, preferably one with high sides, because the sauce can get a little splashy. Place it over medium-high heat. While the pan heats up, make sure your shrimp are all prepped – peeled, deveined, and patted dry with a paper towel. Patting them dry is a crucial step, it helps them sear nicely instead of just steaming. Season the shrimp generously with salt and pepper.
Step 2: Mix Dry Ingredients
This step isn’t really about mixing dry ingredients in the traditional sense for this recipe. It’s more about having your prepped, seasoned shrimp ready to go. So, after you’ve seasoned your shrimp with salt and pepper, just set them aside for a moment. Make sure your minced garlic and chopped parsley are ready to be added. Having everything prepped and measured out before you start cooking makes the whole process flow so much smoother, especially when you’re working with quick-cooking ingredients like shrimp.
Step 3: Mix Wet Ingredients
In a small bowl, whisk together the heavy cream, chicken broth, and lemon juice. Set aside. What is the best way to prepare Parmesan cheese? How do I make a sauce? How do I combine ingredients in a blender?
Step 4: Combine
This is where the magic really starts to happen. Add the tablespoon of olive oil to your heated skillet. Once it’s shimmering, carefully add the seasoned shrimp in a single layer. You don’t want to overcrowd the pan, so cook in batches if necessary. Sauté the shrimp for about 1-2 minutes per side, just until they turn pink and are mostly cooked through. Don’t overcook them at this stage! Remove the shrimp from the skillet and set them aside on a plate.
Step 5: Prepare Filling
Now, into the same skillet (no need to wash it – those little bits of shrimp flavor are gold!), add the 3 tablespoons of butter. Let it melt over medium heat. Once melted, add the minced garlic. Cook the garlic for about 30-60 seconds, stirring constantly, until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter. That’s why I always keep a close eye on it!
Step 6: Layer & Swirl
In a large skillet, pour the cream mixture (heavy cream, broth, lemon juice) into the skillet with the garlic. Bring it to a gentle simmer. Stir in the Parmesan cheese and stir until it’s melted. The sauce will thicken slightly. Where does that creamy texture start to form? Season the sauce with a little more salt and pepper if you think it needs it. Why is Parmesan cheese salty?
Step 7: Bake
Return the partially cooked shrimp to the skillet, nestling them into the sauce. Let them simmer in the sauce for another 1-2 minutes, just until they are fully cooked through and plump. They should be opaque and a beautiful pink color. If you’re using a skillet that’s oven-safe and you want to finish it off under the broiler for an extra cheesy crust, now’s the time! But honestly, just simmering on the stovetop works perfectly fine.
Step 8: Cool & Glaze
Once the shrimp are cooked and coated in the glorious sauce, remove the skillet from the heat. Stir in the fresh chopped parsley. This is the moment of truth! The sauce should be thick enough to coat the shrimp beautifully. If it seems a little too thin, you can let it simmer for another minute or two. If it’s too thick, add a tiny splash more broth or cream. The residual heat will continue to cook the shrimp slightly, so it’s best to serve it right away.
Step 9: Slice & Serve
What is the best way to serve garlic parmesan shrimp hot? What are some good ways to serve it over pasta, rice, or just with crusty bread? What are some good ways to garnish with Parmesan? What are some of the best shrimp to eat? What are some of the best creamy sauces?
What should I serve it with?
This garlic parmesan shrimp is so wonderfully versatile, it’s a dream to pair with so many things! For a truly decadent brunch, I love serving it over some creamy polenta or even a bed of fluffy scrambled eggs with a side of crusty toast. It feels incredibly elegant, but it’s still so easy. If you’re looking for a lighter option, or something for a casual weeknight dinner, serving it over al dente spaghetti or linguine is a classic for a reason. The pasta soaks up all that garlicky, cheesy goodness beautifully. My kids also go absolutely wild for it served over fluffy white rice – it’s a total winner that they always devour. For a gluten-free meal, zucchini noodles (zoodles) are fantastic, or even some cauliflower rice if you’re watching carbs. And you absolutely cannot forget the crusty bread! It’s essential for mopping up every last drop of that amazing sauce. We often have this on a Saturday night, and everyone just gravitates towards the skillet with their forks ready.
How do I make Parmesan Shrimp with Garlic?
Over the years of making this garlic parmesan shrimp, I’ve picked up a few tricks that I think really elevate it from good to absolutely unforgettable. First, about the shrimp themselves: always, always pat them dry before cooking. This seems so simple, but it makes a world of difference in getting a nice sear rather than just steaming them. Also, don’t overcrowd the pan when you’re sautéing them. Cook them in batches if you have to. Overcrowding will lower the pan temperature and you’ll end up with mushy shrimp, which is the opposite of what we want. When you’re making the sauce, use good quality Parmesan cheese. It truly melts better and has a richer flavor that just can’t be replicated with pre-shredded stuff that often has anti-caking agents. My other big tip is to taste and adjust seasoning constantly. Parmesan is salty, so you might not need as much salt as you think. And don’t be afraid of the garlic! This dish is called garlic parmesan shrimp for a reason, so load it up. I’ve learned that if you’re worried about the garlic burning, you can add it to the butter after the butter has cooled slightly, or even mince it very finely. For a richer sauce, using heavy cream is key, but if you want something a little lighter, half-and-half can work in a pinch, though it might not thicken quite as much. I’ve also experimented with adding a pinch of red pepper flakes to the sauce for a little bit of heat, and it’s a fantastic variation if you like a touch of spice. Lastly, don’t overcook the shrimp! They cook incredibly fast. As soon as they turn pink and opaque, they’re done. They’ll continue to cook a little in the hot sauce, so pulling them out just before they’re perfectly done is the secret to tender, juicy shrimp every time.
What are some Storing and Reheating Tips?
Okay, so what happens if you’re lucky enough to have leftovers of this amazing garlic parmesan shrimp? Storing it properly is key to keeping it delicious. If you’ve got any that didn’t get eaten (which is rare in my house!), let it cool down completely before transferring it to an airtight container. You can store it in the refrigerator for up to 2 days. The sauce might thicken up a bit as it cools, which is totally normal. When you’re ready to reheat, I’ve found the best way is to gently warm it up in a skillet over low heat, stirring frequently. You might want to add a tiny splash of chicken broth or cream to loosen the sauce back up. Avoid the microwave if you can, as it can sometimes make the shrimp a little rubbery. If you do use the microwave, heat it in short bursts, stirring in between. I generally don’t recommend freezing this dish, as the texture of the shrimp and the cream sauce can change quite a bit upon thawing. It’s really best enjoyed fresh!
What are the most frequently asked questions on
Final Thoughts
So there you have it, my absolute favorite way to whip up some sensational garlic parmesan shrimp. It’s a recipe that consistently delivers on flavor, ease, and pure comfort. It’s proof that you don’t need hours in the kitchen or fancy techniques to create something truly special that your whole family will rave about. If you love this recipe, you might also enjoy my creamy lemon garlic pasta or my quick and easy shrimp scampi. They have that same satisfying flavor profile! Give this garlic parmesan shrimp a try, and I promise you won’t be disappointed. I can’t wait to hear how yours turns out in the comments below! Don’t forget to share your own tips or any fun variations you try!
Garlic Parmesan Shrimp
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 4 cloves garlic minced
- 0.5 cup butter
- 0.5 cup Parmesan cheese grated
- 0.25 cup parsley chopped fresh
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 lemon juice optional
Instructions
Preparation Steps
- Pat the shrimp dry with paper towels. Season with salt and pepper.
- Melt butter in a large skillet over medium heat.
- Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and cooked through.
- Stir in the grated Parmesan cheese and chopped parsley. Toss to coat the shrimp evenly.
- If using, squeeze fresh lemon juice over the shrimp.
- Serve immediately.
