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Garlic Butter Shrimp with Creamy Parmesan Sauce

Close-up of plump shrimp coated in a rich, creamy sauce, garnished with fresh parsley, ready to serve.
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Follow this recipe to make tender garlic butter shrimp coated in a rich, creamy Parmesan sauce. This dish is simple to prepare for a quick weeknight meal.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  5. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for 1 minute.
  6. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  7. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust salt and pepper if needed.
  8. Return the cooked shrimp to the skillet. Toss gently to coat the shrimp completely in the sauce.
  9. Stir in the fresh parsley. Serve immediately over pasta, rice, or with crusty bread.

Notes

  • For the creamiest sauce, use freshly grated Parmesan cheese; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • To prevent the shrimp from becoming rubbery, cook them just until they curl into a C-shape and are no longer translucent.
  • If the sauce becomes too thick after adding the cheese, add a tablespoon of reserved pasta water or broth to thin it slightly.

Nutrition

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