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Close-up of creamy garlic Parmesan shrimp coated in a silky herb sauce
Taya Bennett

Creamy Garlic Parmesan Shrimp

Plump golden shrimp coated in a silky garlic-Parmesan cream sauce with lemon, parsley, and a touch of oregano. Rich, buttery, and full of savory seafood flavor, this elegant skillet dinner combines tender shrimp with a smooth, creamy sauce made from mashed garlic, fish broth, heavy cream, and freshly grated Parmesan cheese.
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Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8–10 large shrimp, peeled, tails on
  • 1 knob butter
  • olive oil
  • 4 cloves garlic
  • salt
  • freshly ground black pepper
  • red onion, finely diced
  • fish broth
  • heavy cream
  • dried oregano
  • fresh lemon juice
  • fresh parsley, finely chopped
  • Parmesan cheese, finely grated

Equipment

  • Skillet For cooking the shrimp and preparing the creamy garlic-Parmesan sauce.
  • Spatula or cooking spoon For stirring the sauce and gently tossing the shrimp.
  • Fork For mashing the softened garlic cloves.
  • Knife For finely dicing the red onion and chopping the parsley.
  • Cutting Board For preparing the garlic, onion, and parsley.
  • cheese grater For finely grating the Parmesan cheese.

Method
 

  1. Heat a skillet and melt the butter with a drizzle of olive oil.
  2. Add the whole garlic cloves and gently cook them in the butter and oil.
  3. Add the shrimp and season with salt and freshly ground black pepper.
  4. Cook the shrimp on both sides until pink and lightly golden, then remove them from the skillet and set aside.
  5. Mash the softened garlic cloves directly into the buttery pan drippings until they form a paste.
  6. Add the finely diced red onion and sauté until softened and translucent.
  7. Pour in the fish broth and allow it to simmer briefly.
  8. Add the heavy cream and stir until combined.
  9. Season the sauce with dried oregano and a squeeze of fresh lemon juice.
  10. Stir in the finely chopped parsley and grated Parmesan.
  11. Continue stirring until the Parmesan melts and the sauce becomes smooth, creamy, and slightly thickened.
  12. Return the cooked shrimp to the skillet and gently toss until completely coated in the creamy garlic sauce.
  13. Plate immediately and spoon extra sauce generously over the shrimp.

Notes

Chef's Tip: Remove the shrimp as soon as they turn pink and lightly golden, then return them only at the end so they stay tender while the sauce thickens. Gently cook the whole garlic cloves in butter and olive oil until softened so they can be mashed directly into the pan drippings. Stir the Parmesan into the sauce until completely melted and smooth. Serve immediately with extra creamy garlic sauce spooned generously over the shrimp.