Creamy Garlic Shrimp

Tender shrimp tossed in a parmesan garlic cream sauce with fresh spinach. This recipe requires just a handful of ingredients and ready in under 30 minutes!

What can I say? I absolutely love cooking shrimp because it’s super easy to make and I always have it on hand. This easy creamy garlic butter shrimp recipe is the most delicious and quickest recipe you’ll ever make.

Creamy Garlic Salmon and Shimp and Creamy Shrimp Alfredo Pasta are two of the most popular recipes on my blog, so I get it.

You guys love creamy shrimp. I needed to share a recipe that focused on creamy shrimp alone. The thing I love most about this easy creamy garlic butter shrimp recipe other than the fact that it’s super easy to make is the fact that it’s so versatile. You may serve it with pasta, Creamy Mashed Potatoes, or rice.

Homemade restaurant quality food is what I always strive for when cooking at home. This easy shrimp recipe doesn’t require wine but feel free to add some. If using wine, add the wine after cooking the garlic. Let the wine reduce by half before adding the spinach.

How to Make Creamy Garlic Shrimp 

Probably the easiest shrimp recipe you’ll ever make, here’s all you have to do:

1. Heat oil and butter in a large skillet over medium-high heat. Add the shrimp to the skillet and season with salt, pepper, and paprika. Cook for 30 seconds on each side or until the shrimp turn pink. Remove the shrimp from the skillet and set aside.
2. Add the fresh minced garlic to the skillet along with the red crushed pepper and cook for 15 seconds or until fragrant. Stir in the fresh spinach and season with salt and pepper. Add more oil if needed.
3. Pour in the cream and fresh parmesan cheese. Let the sauce thicken and check for seasoning. Add salt and pepper if needed.
4. Place the shrimp back into the sauce, cover, and cook for an additional 30 seconds or until the shrimp are hot.

The Best Shrimp to Use 

Raw peeled and deveined shrimp. Fresh or frozen is fine. I recommend leaving the tails on the shrimp so they appear larger.

What Other Vegetables Should I Add?

Mushrooms, onions, and zucchini would be a great addition.

Tips: 

• Use fresh spinach and cook it before adding it to the cream sauce.
• If you would like to add wine, make sure you add it after you add the garlic and red crushed pepper and let it reduce by half before adding the heavy cream. I would recommend chardonnay or Pinot Grigio. Avoid fruity wines.
• If you want to serve this with pasta, I highly recommend doubling the sauce amount so you have enough to coat the pasta.

Enjoyed this recipe? Try these other delicious shrimp recipes: 

• Shrimp Marinade 

• Honey Garlic Shrimp 

• Coconut Shrimp Curry 

• Honey Walnut Shrimp 

Creamy Garlic Shrimp

Print Recipe Pin Recipe

Course: Entree

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4 servings

Calories: 400kcal

Author: Julie Maestre

Tender flavorful shrimp tossed in a delicious parmesan garlic cream sauce.

Ingredients

• ▢ 1 lb peeled and deveined shrimp
• ▢ 4 garlic cloves finely minced
• ▢ 1 cup fresh spinach
• ▢ 1 cup heavy cream
• ▢ 1/2 cup fresh parmesan cheese
• ▢ 1/8 tsp red crushed pepper optional
• ▢ 1 tbsp butter
• ▢ 1/4 tsp paprika
• ▢ salt and pepper to taste

Instructions

• Heat oil and butter in a large skillet over medium-high heat.
• Season the shrimp with salt, pepper, and paprika on both sides.
• Cook the shrimp for 30 seconds on each side and then remove it from the skillet.
• Add more oil if needed, and cook the garlic and red crushed pepper for 15 seconds.
• Stir in the fresh spinach and season with salt and pepper and cook for 1-2 minutes.
• Pour in the heavy cream and add the fresh parmesan cheese. Season with salt and pepper if needed. Cook for 6-7 minutes or until it thickens nicely.
• Once the sauce thickens, place the shrimp back into the skillet, cover with a lid and cook for an additional 30 seconds over low heat.
• Garnish with fresh parsley, if desired and enjoy!

Notes

• Use fresh spinach and cook it before adding it to the cream sauce.
• If you would like to add wine, make sure you add it after you add the garlic and red crushed pepper and let it reduce by half before adding the heavy cream. I would recommend chardonnay or Pinot Grigio. Avoid fruity wines.
• If you want to serve this with pasta, I highly recommend doubling the sauce amount so you have enough to coat the pasta.

Nutrition

Calories: 400kcal | Carbohydrates: 3g | Protein: 29g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 383mg | Sodium: 1137mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1854IU | Vitamin C: 8mg | Calcium: 364mg | Iron: 3mg

Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!