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Easy Creamy Garlic Shrimp

A rich and creamy garlic-infused shrimp dish ready in just 15 minutes, perfect for busy weeknights or family gatherings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs large shrimp, peeled and deveined Ensure shrimp is fresh or thawed properly.
  • 3 tbsp butter Use unsalted butter for better control of saltiness.
  • 1 tbsp olive oil Can substitute with another cooking oil if desired.
  • 6 cloves garlic, minced Adjust garlic to taste.
  • 1 cup heavy cream For a lighter version, use half-and-half.
  • 0.5 cup chicken broth Low-sodium chicken broth recommended.
  • 0.5 cup grated parmesan Ensure it's halal-certified if necessary.
  • 1 tsp Italian seasoning Alternatively, use a mix of dried herbs.
  • 0.25 tsp red pepper flakes Optional, for heat.
  • 1 tsp salt Adjust to taste.
  • 0.5 tsp black pepper Freshly ground for best flavor.
  • 2 tbsp lemon juice Freshly squeezed is best.
  • 2 tbsp fresh parsley, chopped For garnish.

Method
 

Cooking Process
  1. In a large skillet, melt the butter and olive oil over medium heat.
  2. Once the butter is sizzling, add the minced garlic and sauté for about 1 to 2 minutes until fragrant.
  3. Add the shrimp in a single layer and cook for 2-3 minutes on one side until they turn pink, then flip to cook the other side for another 2-3 minutes.
  4. Pour in the chicken broth and let it simmer for about 1 minute, then add the heavy cream, parmesan, Italian seasoning, salt, and pepper. Stir everything together.
  5. Allow the mixture to simmer for an additional 2-3 minutes until it thickens slightly.
  6. Stir in the lemon juice and fresh parsley right before serving.
  7. Plate the creamy garlic shrimp alongside your favorite side, such as rice or pasta, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream if it looks too thick. For longer storage, freeze in a sealed container for 1-2 months.