Description
This Creamy Garlic Parmesan Shrimp Bake features succulent shrimp baked in a rich, garlicky cream sauce with melted Parmesan cheese. Ready in just 30 minutes, it’s an elegant yet easy weeknight dinner that tastes like restaurant-quality cuisine!
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined (tails on or off)
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- ½ cup dry white wine
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat the Oven – Preheat your oven to 375°F (190°C). If using a baking dish, lightly grease it with butter or cooking spray.
- Prepare the Shrimp – Pat the shrimp completely dry with paper towels. This helps them get a better sear and prevents excess moisture in the sauce. Season lightly with salt and pepper. Set aside.
- Make the Garlic Cream Sauce – In a large oven-safe skillet or medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Be careful not to burn the garlic as it can turn bitter.
- Deglaze with Wine – Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly. This concentrates the flavors.
- Add the Cream and Cheese – Reduce heat to medium-low and pour in the heavy cream. Stir well to combine. Add ¾ cup of the freshly grated Parmesan cheese, Italian seasoning, red pepper flakes (if using), and lemon juice. Stir continuously until the cheese melts and the sauce becomes smooth and creamy, about 2-3 minutes. Taste and adjust seasoning with salt and pepper.
- Combine Shrimp and Sauce – If you made the sauce in a saucepan, pour it into your prepared baking dish. Arrange the shrimp in a single layer in the sauce, making sure each piece is partially submerged but the tops are exposed. If using an oven-safe skillet, simply nestle the shrimp into the sauce right in the pan.
- Top with Cheese – Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top of the shrimp. This will create a beautiful golden crust.
- Bake – Transfer the dish to the preheated oven and bake for 12-15 minutes, or until the shrimp are pink, opaque, and cooked through. The internal temperature should reach 145°F. The sauce should be bubbling around the edges and the cheese on top should be golden brown. For extra browning, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve – Remove from the oven and let rest for 2-3 minutes. The sauce will thicken slightly as it cools. Garnish generously with fresh chopped parsley and serve with lemon wedges on the side. Serve immediately while hot and bubbly!
Notes
- Shrimp Size Matters: Larger shrimp work best for this recipe. If using smaller shrimp, reduce the baking time to 8-10 minutes to prevent overcooking.
- Don’t Overcook: Shrimp cook very quickly and can become rubbery if overcooked. They’re done when they turn pink and opaque.
- Wine Substitution: If you don’t cook with wine, use chicken broth plus 1 tablespoon of lemon juice for similar acidity.
- Make It Spicier: Increase red pepper flakes to ½ teaspoon or add a pinch of cayenne pepper for more heat.
- Thicker Sauce: If you prefer a thicker sauce, simmer it a bit longer before adding the shrimp, or whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 6 oz)
- Calories: 385
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 285mg