Creamy Garlic Shrimp is an easy-to-make recipe that doubles as an entree or appetizer! You only need about 10 minutes to whip up this flavor-packed spicy shrimp recipe. It’s simple and always yields tender shrimp in the best cream sauce with a light spice to seriously make your mouth water.
What’s in This Creamy Garlic Shrimp Recipe?
Creamy, slightly spicy shrimp are served in a simple cream sauce that’s so good you might just be licking your plate! Let’s take a look at what’s in it:
- Shrimp: It’ll need to be peeled and de-veined. If you’re using frozen shrimp, allow it to thaw prior to seasoning and cooking fully.
- Butter: We like to use salted butter for an added touch of flavor. You can use unsalted if you’d prefer.
- Garlic + Chili Paste: We like to use the Gourmet Garden brand for these products! They’re available at most grocery stores and always create the very best flavor.
- Lemon Juice: Freshly squeezed lemon juice is preferred over bottled for the best flavor.
- White Wine: Learn all about the best wines to cook with here!
- Heavy Cream: You can use half-and-half instead if you’d like, but your cream sauce won’t be as thick.
- Cheese: For the best flavor and consistency, use Parmesan cheese grated fresh off the block.
Spicy Shrimp
The chili paste definitely lends some heat to the dish. However, we wouldn’t say that this recipe is overly spicy – you won’t necessarily be breaking a sweat! Plus, you can always adjust the heat factor by halving the amount of chili paste or omitting it entirely. On the flip side, you can sprinkle in some crushed red pepper flakes to enhance the spice.
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How to Store and Reheat
Once cooled to room temperature, any leftover creamy garlic shrimp that you may have will stay fresh in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or for even better results, in a pan over low heat until warmed through.
We do not recommend freezing these spicy shrimp as the cream sauce won’t thaw well.
Serving Suggestions
If you plan on serving this creamy shrimp recipe as an entree, it should be with some tender fettuccine pasta. It pairs fabulously with the cream sauce. You can also present this shrimp with some toothpicks as an easy party appetizer.
Notes from the Test Kitchen
We always ask the person working at the seafood counter if they have shrimp that’s already peeled and de-veined to save us some time! And if you’re worried about overcooking, look at the shape and the color of your shrimp. Once the shrimp have formed a C shape with the tails curled in and they’re opaque in color, they’re cooked and ready to eat. Be careful not to overcook your shrimp or they’ll become rubbery and tough.
5-Star Review
“This was delish. When I was finished with the shrimp and pasta, there was a small pool of sauce left. I lifted the plate to my mouth and slurped it up. I’ll be making this again soon.” -Steve Ward
How to Make Creamy Garlic Shrimp Step by Step
Season the Shrimp: Season 1 pound of raw peeled and deveined shrimp with salt and pepper to taste.
Sauté the Garlic: Melt 3 tablespoons of salted butter in a large skillet over high heat. Add 1 tablespoon of garlic paste and allow to sauté for 1-2 minutes until fragrant.
Cook the Shrimp: Add 1 tablespoon of chili paste and stir to combine. Immediately add the shrimp and stir to coat in the garlic/chili. Allow the shrimp to cook 2 minutes per side, or until almost cooked through.
Add the Lemon and Wine: Add 2 tablespoons of lemon juice and ½ cup of white wine and cook on high for 30 seconds.
Stir in the Cream: Add ½ cup of room-temperature heavy cream, 3 tablespoons of grated Parmesan, and chopped fresh parsley (if desired) and stir to combine. Allow to cook for 1 minute and then remove from the heat. Serve garnished with lemon wedges or serve over pasta for a full meal.
I absolutely love how you added the ingredients in the directions as well. That way I’m not scrolling up all the time to see what was the amount. This is genius. And I never comment on any of these, but I felt like I had to leave a comment for you.
Thanks so much for stopping by! We love that feature as well!
Hi, this looks fabulous! How would you recommend cooking this with frozen raw, peeled, deveined shrimp? Thank you!
We used peeled and deveined shrimp. If you’re using frozen shrimp, allow them to fully thaw prior to seasoning and cooking!
I’m fixing for 15-20 people along with another shrimp dish‼️All I have is garlic bits, I probably need to get the paste, correct, to give the recipe justice⁉️Also being from Louisiana I have Tobasco sauce, wiuld that be a good substitution, give it the kick⁉️😃✝️
Modify to your liking, some modifications elevate it even mroe!
Absolutely delicious…. excellent for guests and for those who love gourmet food!!
Thanks for stopping by and sharing, Diane!
I can’t find the red chili paste anywhere
So good! My husband loved it and so did I! And it was so easy
Definitely a keeper! ❤️
That’s great, Anne!
How much fresh garlic would you use as a substitute for the garlic paste? Also, how much pasta would be used (trying to figure out whether to double for a pound of pasta)? TIA
I would double if you’re using a pound of pasta…and the conversion is about 1 clove per 1 teaspoon paste.
This was delish. When I was finished with the shrimp and pasta, there was a small pool of sauce left. I lifted the plate to my mouth and slurped it up. I’ll be making this again soon.
That’s great! No judging here!
This was everything a gourmet dinner should be, and more! Loved all the flavors; I’ll be making this again tonight!
So creamy and delicious with just the right amount of kick!
Thanks, Krissy!