Name: 15-Minute Creamy Garlic Shrimp That Melts in Your Mouth
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 3 cloves garlic, minced; 2 tbsp butter; 1 cup heavy cream; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped

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You know those nights when you’re starving but don’t want to spend forever in the kitchen? That’s when my creamy garlic shrimp saves the day! I discovered this recipe during a crazy workweek when takeout wasn’t an option. Fifteen minutes later – bam! – tender shrimp swimming in the most luscious garlic cream sauce appeared on my plate. The smell alone will make your stomach growl. It’s become my go-to “fancy-but-fast” dinner, perfect for date nights or when I need to impress unexpected guests. Trust me, once you try this creamy garlic shrimp, you’ll wonder how something so simple tastes so incredibly decadent.

Ingredients for Creamy Garlic Shrimp

1 lb large shrimp, peeled and deveined (tails on or off – your choice!)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons unsalted butter
1 cup heavy cream (see substitutions below)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional but recommended)
2 tablespoons fresh parsley, finely chopped

Ingredient Notes & Substitutions

Let’s talk about the stars of this dish! The heavy cream creates that luxurious sauce, but half-and-half works in a pinch (just expect a slightly thinner consistency). I’ve used frozen shrimp many times – just thaw them overnight in the fridge or under cold running water.

The red pepper flakes add just enough heat to balance the richness – start with 1/8 teaspoon if you’re sensitive to spice. Fresh garlic is non-negotiable here (sorry garlic powder!), and I prefer unsalted butter so I can control the saltiness. Pro tip: save the parsley stems for homemade stock!

Ingredients for creamy garlic shrimp laid out on a wooden board

How to Make Creamy Garlic Shrimp

Okay, let me walk you through my foolproof method for perfect creamy garlic shrimp every time. I’ve messed this up before (rubbery shrimp = sad dinner), so learn from my mistakes! The key is moving quickly but carefully – we’re talking 10 minutes tops from stove to table. You’ll be amazed how such simple steps create such a luxurious dish.

Step 1: Sauté Garlic

First, melt that butter in a large skillet over medium heat – not high! We want golden, fragrant garlic, not bitter burnt bits. Once the butter’s foamy, toss in your minced garlic and stir constantly for about 30 seconds until it becomes super aromatic. That smell? That’s dinner success starting right there.

Step 2: Cook Shrimp

Now add your shrimp in a single layer – don’t overcrowd them! They’ll steam instead of sear. Cook for just 2-3 minutes total, flipping once when the bottoms turn pink. They’ll keep cooking in the sauce later, so pull them off heat when they’re still slightly underdone. Watch them like a hawk – overcooked shrimp break my heart.

Step 3: Simmer Sauce

Pour in the heavy cream and spices, scraping up any tasty browned bits from the pan. Let it bubble gently for 3-4 minutes until it thickens enough to coat the back of a spoon beautifully. Return the shrimp to the sauce for a final 30-second warm-through – see how they curl up perfectly? That’s when you know they’re done! Finish with a shower of fresh parsley.

Why You’ll Love This Creamy Garlic Shrimp

Oh my goodness, where do I even start? This dish has stolen hearts (and stomachs) in my house for so many reasons:

Speed demon: From fridge to fork in 15 minutes flat – faster than pizza delivery!
Fancy pants: That silky sauce makes it feel like a date night at a seafood bistro.
Shape-shifter: Serve it over pasta, scoop it with bread, or spoon it onto rice – it’s magic every way.
Forgiving: Even when I’m distracted (hello, mom life!), it’s hard to mess up.
Leftover hero: The sauce gets even richer overnight (if it lasts that long!).

Trust me, after one bite, you’ll be as obsessed as I am!

Serving Suggestions for Creamy Garlic Shrimp

Oh, the possibilities! This creamy garlic shrimp shines no matter how you serve it. My favorite? Twirled around al dente fettuccine – the sauce clings to every strand beautifully. For something lighter, spoon it over fluffy jasmine rice to soak up all that garlicky goodness. Don’t forget crusty bread for mopping up every last drop!

Presentation tip: I love using shallow bowls to show off that gorgeous sauce, with extra parsley sprinkled on top for color. Lemon wedges on the side add a bright pop too. Dinner guests always think I spent hours on this – let’s keep that our little secret!

Storage & Reheating

Good news – this creamy garlic shrimp actually gets more flavorful after sitting in the fridge! Store it airtight for up to 2 days. When reheating, go low and slow – medium heat with a splash of cream or broth keeps the shrimp tender and prevents the sauce from breaking. Microwave works in a pinch, but stir every 30 seconds to avoid hot spots. Pro tip: The shrimp might be slightly firmer after refrigeration, but that rich garlic cream sauce? Even better the next day!

Creamy Garlic Shrimp Nutritional Info

Here’s the breakdown for one serving of this heavenly dish (about 1/4 of the recipe):

Calories: 320
Fat: 22g (14g saturated)
Protein: 25g
Carbs: 3g
Sodium: 480mg

Remember, these are estimates – your exact numbers might vary slightly depending on the size of your shrimp and exact measurements. But hey, when something tastes this good, who’s counting? Just enjoy every creamy, garlicky bite!

FAQs About Creamy Garlic Shrimp

Q1. Can I use frozen shrimp for this recipe?
Absolutely! I use frozen shrimp all the time. Just thaw them overnight in the fridge or under cold running water. Pat them dry before cooking – excess water makes the sauce thin. Bonus: frozen shrimp are often cheaper and just as tasty!

Q2. How can I adjust the spice level?
The red pepper flakes add a lovely kick, but you can totally customize it. Start with 1/8 teaspoon if you’re sensitive to heat. Want more fire? Add up to 1/2 teaspoon. Or skip it entirely – the garlic and cream still make an amazing combo.

Q3. What’s the best cream substitute?
Half-and-half works in a pinch, though the sauce will be thinner. For a dairy-free version, coconut cream adds richness (it’ll taste slightly tropical). Whatever you use, avoid milk – it tends to separate when simmered.