Go Back
–+ servings
featured creamy parmesan shrimp.
Print Recipe
4.80 from 15 votes

Creamy Parmesan Shrimp Recipe

When I'm craving for indulgent yet simple weeknight dinner, Garlic Parmesan Shrimp is my go-to favorite. This buttery, creamy and utterly delicious Parmesan Shrimp recipe ticks all the boxes!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Becky Hardin

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

  • Heat 2 tablespoons of butter in a large skillet set over medium-high heat. Add shrimps and season them with salt and pepper. Sauté the shrimp until pink, about 1-2 minutes per side. Transfer the cooked shrimp to a clean bowl and set aside.
    1½ pounds shrimp, Kosher salt, Ground black pepper
    shrimp in a skillet with a wooden spoon.
  • 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
    garlic and onions in a skillet with a wooden spoon.
  • 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
    garlic, onions, and white wine in a skillet with a wooden spoon.
  • Stir in the cream and bring the mixture to a simmer, stirring occasionally.
    1½ cups heavy cream
    garlic, onions, white wine, and heavy cream in a skillet with a wooden spoon.
  • 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
    Parmesan cheese added to cream sauce in a skillet with a wooden spoon.
  • 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

Notes

  • 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.
  • For a complete dairy free option, use non-dairy butter or oil, coconut cream in place of the heavy cream, and nutritional yeast in place of the Parmesan.
  • This recipe is naturally gluten free. Be sure to serve it with rice, gluten free pasta, or gluten free bread.
  • Swap shrimps with scallops or chicken or salmon for other variations.

Nutrition

Calories: 679kcal | Carbohydrates: 12g | Protein: 34g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 1434mg | Potassium: 407mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2264IU | Vitamin C: 3mg | Calcium: 392mg | Iron: 1mg