Creamy Garlic Herb Shrimp

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 6 cloves garlic, finely minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes, optional

Instructions

1. Prepare the shrimp.
   Pat the shrimp completely dry with paper towels. Removing excess moisture helps them sear instead of steaming. Place them in a bowl and season with paprika, salt, black pepper, and half of the Italian seasoning.
2. Heat the skillet.
   Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Let the butter melt and become slightly foamy.
3. Cook the shrimp.
   Arrange the shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 1–2 minutes on the first side until lightly golden.
4. Flip the shrimp and cook for another 1 minute, just until they turn pink and opaque. They do not need to be completely cooked at this stage because they will finish cooking in the sauce.
5. Transfer the shrimp to a clean plate and set aside.
6. Cook the garlic.
   Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet.
7. Add the minced garlic and cook for about 30–45 seconds, stirring constantly. The garlic should become fragrant but should not turn dark brown.
8. Deglaze the pan.
   Pour in the chicken broth. Use a wooden spoon or spatula to scrape up the flavorful browned bits from the bottom of the skillet.
9. Allow the broth to simmer for about 1–2 minutes so it reduces slightly.
10. Make the creamy sauce.
    Pour in the heavy cream and stir well. Reduce the heat to medium-low and let the mixture gently simmer for about 2–3 minutes.
11. Add the remaining Italian seasoning, thyme, and red pepper flakes if using.
12. Gradually stir in the grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce becomes smooth and creamy.
13. Do not let the sauce boil rapidly once the cream and Parmesan are added. Gentle heat helps keep the sauce silky and prevents it from separating.
14. Add the fresh lemon juice and stir. The lemon gives the rich cream sauce a bright, fresh flavor.
15. Return the shrimp to the skillet.
    Add the cooked shrimp and any juices from the plate back into the creamy garlic sauce.
16. Gently toss the shrimp until every piece is thoroughly coated.
17. Cook for another 1–2 minutes over low heat, just until the shrimp are fully heated through.
18. Sprinkle the chopped parsley over the top and gently stir some into the sauce.
19. Taste the sauce and adjust with additional salt, black pepper, lemon juice, or Parmesan if desired.
20. Remove from the heat and serve immediately while the sauce is hot and creamy.

Tips for the Best Creamy Garlic Herb Shrimp

Use large or jumbo shrimp because they stay tender and juicy and are less likely to overcook.

Make sure the shrimp are dry before seasoning. Wet shrimp release water into the skillet and will not develop the lightly golden surface seen in the finished dish.