Description
This Creamy Lemon Garlic Shrimp features succulent shrimp in a luxurious cream sauce infused with bright lemon, aromatic garlic, and white wine. It’s an elegant, restaurant-quality dish that comes together in just 15 minutes!
Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined (16-20 or 21-25 count)
- 3 tablespoons butter, divided
- 5-6 garlic cloves, minced
- 1/3 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1 large lemon (juice and zest)
- 1/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley or basil, chopped
- Extra lemon wedges for serving
Instructions
- Prep the Shrimp – Pat the shrimp completely dry with paper towels. This is crucial for getting a good sear rather than steaming them. Season both sides generously with salt and black pepper. Set aside.
- Sear the Shrimp – Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt until it just begins to foam. Add the shrimp in a single layer, making sure not to overcrowd the pan (work in batches if necessary). Cook for 2 minutes on the first side without moving them – this creates a beautiful golden sear. Flip and cook for another 1-2 minutes on the second side until pink and just cooked through. The shrimp should form a “C” shape when perfectly done. Transfer shrimp to a plate and set aside.
- Make the Garlic Base – In the same skillet, reduce heat to medium. Add the remaining tablespoon of butter. Once melted, add the minced garlic and red pepper flakes if using. Sauté for 1 minute, stirring constantly, until the garlic is fragrant and golden but not browned. Garlic burns quickly, so watch it carefully and stir continuously.
- Deglaze with Wine – Pour in the white wine (or broth), using a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pan – this is called fond and it’s packed with flavor! Let the wine simmer for 2 minutes until it reduces by about half.
- Add the Cream – Pour in the heavy cream and add the lemon zest. Stir well to combine everything. Bring to a gentle simmer and let it cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly. The sauce should coat the back of a spoon.
- Add Lemon and Cheese – Stir in the fresh lemon juice and grated Parmesan cheese. Whisk or stir until the cheese is fully melted and incorporated into the sauce. The Parmesan will help thicken the sauce and add wonderful depth of flavor. Taste and adjust seasoning with salt and pepper as needed. Remember, the sauce should be well-seasoned as it will coat the shrimp.
- Return Shrimp to Sauce – Add the cooked shrimp back to the skillet along with any juices that accumulated on the plate. Gently toss the shrimp in the creamy sauce for 1-2 minutes just to heat through and coat completely. Don’t overcook – the shrimp are already cooked and will become rubbery if heated too long.
- Garnish and Serve – Remove from heat and stir in the fresh chopped herbs. Transfer to a serving platter or individual plates. Garnish with additional fresh herbs and lemon wedges. Serve immediately while hot and enjoy over pasta, rice, zoodles, or with crusty bread to soak up the incredible sauce!
Notes
- Don’t overcook the shrimp! They cook very quickly (3-4 minutes total) and become rubbery if overdone.
- Pat shrimp completely dry before cooking for the best sear.
- Use freshly grated Parmesan, not pre-shredded, for smooth sauce consistency.
- The sauce will thicken as it sits, so serve immediately or thin with a splash of cream or broth if needed.
- For a thicker sauce, let it simmer longer. For a thinner sauce, add more cream or broth.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mediterranean, French-inspired
Nutrition
- Serving Size: 1/4 of recipe (about 6-7 shrimp with sauce)
- Calories: 395
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 315mg