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One Pan Creamy Garlic Shrimp - Fast, Cozy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced (about 2 tablespoons)
  • 1/2 cup dry white wine (or low-sodium chicken broth)
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1/3 cup freshly grated Parmesan
  • 1 teaspoon lemon zest
  • 1–2 tablespoons fresh lemon juice, to taste
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • Kosher salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Cooked pasta, rice, or crusty bread, for serving

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of a good sear. Blot the shrimp with paper towels and season lightly with salt, pepper, and the smoked paprika if using.
  2. Heat the pan. Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter foams, it’s ready.
  3. Sear the shrimp quickly. Place shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden. Remove to a plate. Don’t overcook—shrimp finish in the sauce.
  4. Soften the garlic. Drop heat to medium. Add the remaining tablespoon of butter. Stir in the garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  5. Deglaze. Pour in the white wine (or broth). Scrape up browned bits. Let it simmer 1–2 minutes to reduce slightly and cook off the harshness.
  6. Make it creamy. Stir in the heavy cream. Bring to a gentle simmer, not a boil. Sprinkle in the Parmesan and whisk until smooth and slightly thickened, about 2–3 minutes.
  7. Brighten. Add lemon zest and 1 tablespoon lemon juice. Taste and adjust with more lemon, salt, and pepper as needed. The sauce should feel balanced—rich but lively.
  8. Finish with shrimp. Return shrimp and any juices to the pan. Toss to coat and warm through for 1 minute. Sprinkle with parsley.
  9. Serve right away. Spoon over pasta, rice, or bread. Finish with an extra crack of pepper and a squeeze of lemon if you like.