This dreamy Creamy Parmesan Shrimp is so simple and so delicious! Juicy, sautéed shrimp in a cream and cheese sauce, the flavors are out of this world. A gorgeous weeknight meal, all whipped up in one skillet!
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Creamy Garlic Shrimp with Parmesan
It’s great when simple ingredients come together to create such a luscious dish! Pan seared shrimp, tossed in garlic and covered in a creamy cheese sauce. Parmesan, chili flakes and lemon work so well with the shrimp in this easy seafood recipe. Serve over pasta or rice for a super satisfying meal!
Looking for more shrimp recipes? Why not also try my Shrimp Creole and my Honey Sesame Shrimp!
Why You’ll Love this Parmesan Shrimp Recipe:
- AN EASY WEEKNIGHT DINNER: All whipped up in one pan using simple ingredients, this comes together so easily.
- A DELICIOUS CHEESE SAUCE: Heavy cream brings the rich silkiness to this delightful parmesan sauce, a spritz of lemon cuts through those flavors for a hit of freshness – so good!
- VERSATILE: Serve this up over pasta, rice, with veggies – it’ll please everyone, plus it’s gluten free!
Plump and juicy shrimp, sautéed in garlic and smothered in a flavor packed sauce, made with parmesan and white wine – what’s not to love!
How to Make Creamy Parmesan Shrimp
You can jump to the recipe card for full ingredients & instructions!
- In a skillet or large pan, sauté the shrimp with butter.
- Set the shrimp aside then add your cream sauce ingredients to the skillet.
- Return the shrimp to the skillet and simmer until warmed through.
- Serve and enjoy!
Yes, this recipe is naturally gluten free. Be sure to serve it with rice, gluten free pasta, or gluten free bread.
This is completely up to personal preference. Feel free to leave them on or remove them.
Use a dry white wine like Sauvignon Blanc, Chardonnay, Pinot Grigio, and Riesling. I love cooking with these wines because they aren’t as sweet and acidic. Instead of wine, consider using a shelf-stable bottle of white cooking wine, often found in the vinegar aisle, or substitute with an equal amount of chicken broth.
Deglazing a pan means adding liquid (like wine, broth, or water) to a hot pan which helps release any stuck on brown bits. This contributes a lot of extra flavor to the dish!
Serving Suggestions
You can serve this with pasta, rice, mashed potatoes and all kinds of veggies. Here’s some favorites:
- Loaded Scalloped Potatoes
- Garlic Mashed Cauliflower
- Lemon Parmesan Roasted Broccoli
- Instant Pot Mashed Potatoes
Buttery, creamy and utterly delicious, this Parmesan Garlic Shrimp recipe ticks all the boxes!
Tips for Parmesan Shrimp
- To save prep time, reach for “deveined” shrimp.
- Shrimp cook very quickly. As soon as they turn a pinkish color, they are finished cooking.
- Transfer the shrimp to a bowl immediately after cooking. If you leave them in the pan, the residual heat will overcook the shrimp.
Dairy Substitutions
- An equal amount of half-and-half is a great substitute for heavy cream.
- Instead of Parmesan, Pecorino Romano or Grana Padano are both delicious alternatives.
- For a completely dairy free option, use nondairy butter or oil, coconut cream in place of the heavy cream, and nutritional yeast in place of the Parmesan.
Storage Instructions
Store leftover creamy parmesan shrimp in an airtight container in the refrigerator for up to 3 days.
More Cheesy One Pan Recipes We Love
- Sweet and Sour Pork
- Easy Chicken Pot Pie Recipe with Biscuit Topping
- Tuscan Chicken
- Orange Glazed Salmon
- Large Batch Skillet White Cheddar Mac and Cheese
Protein packed shrimp, served with a dreamy cheese sauce, you can serve this in so many ways! Rice, veggies, pasta, potatoes are all your friends with this delicious dish. One of the easiest skillet recipes and perfect for busy weeknights
More Skillet Seafood Recipes to Try:
- Skillet Chipotle Shrimp
- Salmon Piccata
- Pan Fried Tilapia
- Shrimp Fajitas
- Honey Garlic Salmon and Asparagus
- Garlic Butter Shrimp Recipe
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Creamy Parmesan Shrimp Recipe
Equipment
- Cast Iron Skillet (optional)
Ingredients
- 1½ pounds shrimp peeled and deveined
- Kosher salt to taste
- Ground black pepper to taste
- ¼ cup unsalted butter divided (½ stick or 4 tablespoons)
- ½ cup diced yellow onion
- 6 cloves garlic minced
- ½ teaspoon crushed red pepper flakes plus more to taste
- ⅔ cup dry white wine
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- Chopped fresh parsley and lemon wedges for garnish
- Cooked pasta or rice for serving
Instructions
- Season the shrimp with salt and pepper.1½ pounds shrimp, Kosher salt, Ground black pepper
- Heat 2 tablespoons of butter in a large skillet set over medium-high heat. Sauté the shrimp until pink, about 1-2 minutes per side. Transfer the cooked shrimp to a clean bowl and set aside.¼ cup unsalted butter
- Reduce heat to medium-low and melt the remaining 2 tablespoons of butter in the same skillet. Sauté the onions until softened, about 3-4 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds.½ cup diced yellow onion, 6 cloves garlic, ½ teaspoon crushed red pepper flakes
- Pour the white wine into the skillet and deglaze the pan. Bring the mixture to a simmer and allow the liquid to reduce by half, about 10-15 minutes.⅔ cup dry white wine
- Stir in the cream and bring the mixture to a simmer, stirring occasionally.1½ cups heavy cream
- Stir in the Parmesan cheese and bring the sauce to a simmer for 1-2 minutes, until the cheese melts and the sauce thickens. Taste and season with salt and pepper, if needed.1 cup grated Parmesan cheese
- Return the shrimp to the skillet and simmer until warmed through, about 2-3 minutes. Sprinkle with fresh parsley and serve with lemon wedges over pasta or rice.Chopped fresh parsley and lemon wedges, Cooked pasta or rice
Video
Becky’s Tips
- To save prep time, reach for “deveined” shrimp.
- Shrimp cook very quickly. As soon as they turn a pinkish color, they are finished cooking.
- Transfer the shrimp to a bowl immediately after cooking. If you leave them in the pan, the residual heat will overcook the shrimp.
- Storage: Store shrimp in an airtight container in the refrigerator for up to 3 days.
- Shrimp: Choose deveined shrimp to save prep time. If using frozen shrimp, let them thaw in the refrigerator before using.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Amazing! I made this and we loved it. It was the perfect blend of tastes and we will definitely make it again. Definitely “guest worthy” and I encourage you to try it out.
It is heavy with garlic (which we love) but you can always decrease the amount if it is too much for you.
Great recipe! We use large pre-cooked shrimp and served it over Linguine Fini.
YUM!
Sherman
We’re so glad you enjoyed it, Sherman! Thanks so much for sharing what worked for you!
I made this yesterday. It turned out fabulous. Everyone loved it. Next time I will add the red pepper flakes as I sauté the shrimp. This may give the recipe a little more kick.
Great idea, Ray! Thanks for sharing!!
I made this last week and it was delisioso! Felt like I must be Italian, born and bred, instead of fifth generation Texan! Then, I remembered it is your recipe and not mine. I followed the recipe exactly and it was perfect!! Thanks so much…
Thanks for sharing, Debby!!