Pin it I stumbled onto this recipe on a Tuesday night when I had twenty minutes and unexpected company. The shrimp were already thawed, the cream was about to expire, and I threw garlic into the pan with more hope than strategy. What came out was so good my friend asked if I'd been hiding a culinary past from her.
I made this for my parents last spring when they visited unannounced. My dad, who usually needs steak to feel satisfied, went back for seconds and asked me to write it down for him. My mom just kept saying it reminded her of a place they went on their honeymoon, which I'm certain was a lie but I loved her for it anyway.
Ingredients
- Large shrimp, peeled and deveined: Buy them already prepped if you value your time, the frozen ones work beautifully as long as you thaw them in cold water for ten minutes.
- Garlic, finely minced: Fresh is non-negotiable here because jarred garlic turns bitter in butter, I learned that the hard way during my first attempt.
- Shallot, finely chopped: It adds a sweeter, mellower depth than onion and practically melts into the sauce if you chop it small enough.
- Fresh parsley, chopped: This isn't just garnish, it cuts through the richness and makes every bite feel brighter.
- Unsalted butter: You need control over the salt and butter gives the sauce a luxurious weight that oil alone can't match.
- Heavy cream: The backbone of the sauce, it thickens beautifully without flour and coats the shrimp like velvet.
- Grated Parmesan cheese: It melts right in and adds a nutty, salty edge that balances the cream perfectly.
- Olive oil: Keeps the butter from burning when you sear the shrimp over high heat.
- Paprika: Gives the shrimp a subtle warmth and a gorgeous color before they even hit the pan.
- Crushed red pepper flakes: Optional but I always add them, just a pinch wakes up the whole dish without making it spicy.
- Salt and freshly ground black pepper: Season every layer or the dish will taste flat no matter how good your cream is.
- Juice of half a lemon: Brightens everything at the end and keeps the sauce from feeling heavy.
Instructions
- Prep the shrimp:
- Pat them completely dry with paper towels or they'll steam instead of sear. Season both sides with salt, pepper, and paprika so every bite has flavor built in.
- Heat the pan:
- Warm olive oil and one tablespoon of butter over medium-high heat until the butter foams and smells nutty. This is your window to add the shrimp.
- Sear the shrimp:
- Lay them in a single layer without crowding and let them sit undisturbed for one to two minutes per side until they turn pink and barely opaque. Pull them out early, they'll finish cooking in the sauce later.
- Build the base:
- Lower the heat to medium, add the remaining butter, shallot, and garlic. Stir constantly for one to two minutes until the garlic smells sweet and the shallot goes translucent, if it browns you've gone too far.
- Make the sauce:
- Pour in the heavy cream and let it come to a gentle simmer, then whisk in the Parmesan and red pepper flakes. Keep stirring until it thickens slightly and looks glossy, about two to three minutes.
- Finish the shrimp:
- Slide the shrimp and any plate juices back into the pan, toss them around to coat, and let everything warm through for one to two minutes. They should be tender and fully cooked but not rubbery.
- Add brightness:
- Stir in lemon juice and parsley right before serving. Taste and adjust salt or pepper if needed.
- Serve:
- Plate immediately with extra parsley on top and lemon wedges on the side. This sauce waits for no one.
Pin it The first time I plated this over a pile of buttered pasta my husband looked up mid-bite and said it tasted like vacation. I'm not sure what he meant exactly but I know he meant it as the highest compliment he had.
What to Serve It With
I love spooning this over steamed jasmine rice because the grains soak up the sauce and stretch the dish to feed more people. Pasta works beautifully too, especially angel hair or linguine tossed right into the pan. On nights when I want something lighter I serve it with crusty bread and a simple arugula salad dressed in lemon and olive oil.
How to Make It Lighter or Richer
If heavy cream feels like too much you can swap in half-and-half, the sauce won't be quite as thick but it still tastes indulgent. For an even richer version I've added an extra tablespoon of butter at the end and a splash of white wine before the cream, both made it taste like something from a restaurant.
Storage and Reheating
Leftovers keep in the fridge for up to two days in an airtight container. Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce, microwaving turns the shrimp tough. Honestly though this is best eaten fresh, the texture suffers once it sits.
- Add a handful of baby spinach during the last minute of cooking for color and a little green.
- Toss in halved cherry tomatoes or chopped sun-dried tomatoes with the garlic for bursts of sweetness.
- If you want it spicier, double the red pepper flakes or add a dash of hot sauce at the end.
Pin it This dish taught me that impressive doesn't have to mean complicated. It just has to taste like you cared enough to make something good.
Recipe FAQ
- → How can I tell when the shrimp is perfectly cooked?
Shrimp will turn pink and opaque with a slight curl when done. Avoid overcooking to maintain tenderness.
- → Can I adjust the cream sauce’s thickness?
Simmer the sauce longer to thicken or add a splash of cream to loosen if needed.
- → What can I substitute for heavy cream?
Half-and-half or coconut milk work as lighter or dairy-free alternatives, adjusting flavor slightly.
- → Is it necessary to devein the shrimp?
Deveining improves texture and appearance, but it's optional depending on preference.
- → What side dishes complement this main course?
Steamed rice, pasta, or crusty bread soak up the creamy sauce, enhancing the meal experience.