A rich, creamy, and flavorful one-pan shrimp recipe made with garlic, butter, Parmesan, and a silky cream sauce. Perfect for busy weeknights and ready in about 20 minutes.

Recipe Information

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Difficulty: Easy
Cuisine: American
Course: Main Course

Ingredients

For the Shrimp

1½ pounds (680 g) large shrimp, peeled and deveined
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil

For the Creamy Garlic Butter Sauce

3 tablespoons unsalted butter
6 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Optional Add-Ins

Fresh spinach
Sliced mushrooms
Sun-dried tomatoes
Steamed broccoli
Baby spinach
Fresh basil

Instructions

Step 1: Season the Shrimp

Pat the shrimp dry using paper towels.

Mix together:

Paprika
Garlic powder
Onion powder
Salt
Pepper

Coat the shrimp evenly.

Step 2: Cook the Shrimp

Heat olive oil in a large skillet over medium-high heat.

Cook shrimp for:

1–2 minutes per side

They should turn pink and slightly golden.

Remove from skillet and set aside.

Step 3: Make the Sauce

Reduce heat to medium.

Add butter.

When melted, stir in garlic.

Cook for about 30 seconds until fragrant.

Pour in:

Chicken broth
Heavy cream

Bring to a gentle simmer.

Step 4: Add Cheese

Stir in:

Parmesan cheese
Italian seasoning
Red pepper flakes

Whisk until smooth.

Simmer for 3–4 minutes until slightly thickened.

Step 5: Finish

Return shrimp to skillet.

Add:

Lemon juice
Fresh parsley

Cook for another 2 minutes until shrimp are heated through.

Serve immediately.

Serving Suggestions

Serve with:

Garlic mashed potatoes
Buttered pasta
Rice
Cauliflower rice
Roasted vegetables
Garlic bread
Crusty artisan bread
Zucchini noodles

Tips

Do not overcook shrimp—they become rubbery.
Fresh Parmesan melts better than pre-shredded.
Use freshly minced garlic for the best flavor.
Simmer gently; avoid boiling the cream.
Add spinach during the last minute for extra nutrition.

Storage

Refrigerator:

Store in an airtight container for up to 3 days.

Freezer:

Not recommended, as the cream sauce may separate.

Reheating

Warm gently over low heat.

Add a splash of:

Milk
Cream
Chicken broth

to loosen the sauce if needed.

Nutrition (Approximate Per Serving)

Calories: 470
Protein: 34 g
Carbohydrates: 6 g
Fat: 35 g
Saturated Fat: 18 g
Cholesterol: 295 mg
Fiber: 0 g
Sugar: 2 g
Sodium: 780 mg
Calcium: 240 mg
Iron: 2 mg

Nut Information

Contains Nuts?

❌ No tree nuts
❌ No peanuts

Allergens Present

Shrimp (Shellfish)
Milk (Butter, Heavy Cream, Parmesan)

Nut-Free Tips

Ensure Parmesan is processed in a nut-free facility if serving someone with severe allergies.
Check chicken broth labels for cross-contamination warnings.
Use certified nut-free butter and cream if required.

Variations

Low-Carb

Serve with cauliflower rice or zucchini noodles.

Keto

Use full-fat heavy cream and Parmesan.

Spicy

Add extra chili flakes or cayenne pepper.

Extra Cheesy

Mix in mozzarella or Gruyère.

Veggie Loaded

Add spinach, asparagus, mushrooms, or broccoli.

Frequently Asked Questions (FAQs)

1. Can I use frozen shrimp?

Yes. Thaw completely and pat dry before cooking.

2. Can I use pre-cooked shrimp?

Yes, but add them only at the end to prevent overcooking.

3. Can I substitute half-and-half for heavy cream?

Yes, but the sauce will be thinner and less rich.

4. What size shrimp works best?

Large (31–40 count) or jumbo shrimp are ideal.

5. Can I make this ahead of time?

The sauce can be prepared ahead, but shrimp taste best when freshly cooked.

6. How do I thicken the sauce?

Simmer a little longer or add a bit more Parmesan cheese.

7. Can I make it dairy-free?

Yes. Use dairy-free butter, unsweetened coconut cream, and a dairy-free Parmesan alternative.

8. What vegetables pair well with this dish?

Spinach, broccoli, asparagus, mushrooms, green beans, and zucchini.

9. Is this recipe gluten-free?

Yes, provided your chicken broth and Parmesan are certified gluten-free.

10. Can I use chicken instead of shrimp?

Absolutely. Use diced chicken breast or thighs and cook until the internal temperature reaches 165°F (74°C).