There are some dinners that just feel a bit special, even if they come together in the time it takes to boil a pot of pasta. This Creamy Garlic Shrimp is exactly that kind of meal. It’s a dish we turn to again and again in our house, delivering a restaurant-quality experience right from our own kitchen. The magic is in the sauce: a luscious, garlic-infused cream that clings to every single shrimp and whatever you choose to serve it with. This is my go-to recipe when I need something quick but impressive for a weeknight treat or a relaxed weekend dinner with friends.

What makes this garlic shrimp recipe stand out is the balance of flavours. We’re not just throwing cream in a pan; we’re building layers of taste. We start by gently blooming garlic in butter until fragrant, then deglaze the pan with a splash of white wine to lift all those wonderful browned bits. The double cream brings the richness, while a squeeze of fresh lemon juice at the end cuts through it all, keeping the dish bright and lively. It’s a seafood dinner that feels indulgent without being heavy.

This recipe works beautifully for anyone who loves a rich, savoury seafood dish that’s ready in under 30 minutes. It’s sophisticated enough for a date night in, yet straightforward enough that you won’t be flustered in the kitchen. If you enjoy dishes like our Creamy Chicken And Rice Recipe One Pot Meal, you’ll appreciate the comforting, one-pan nature of this shrimp recipe.

Recipe Overview

This Creamy Garlic Shrimp recipe creates tender, juicy shrimp enveloped in a deeply savoury and rich garlic cream sauce. The flavour profile is garlicky and buttery, with a background note of acidity from white wine and lemon, and a fresh finish from parsley. I’ve tested this with both single and double cream, and find that double cream gives a far superior, thicker sauce that resists splitting.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Garlic Shrimp

• Genuine Flavour: The taste is built from real ingredients—aromatic garlic softened in butter, a proper deglazing with white wine that adds depth, and rich double cream. There are no shortcuts here, just pure, satisfying flavour.
• Ready in 25 Minutes: From start to finish, this entire seafood dinner is on the table in about 25 minutes. It’s ideal for those evenings when you crave something special but are short on time.
• Flexible Recipe: You can easily adjust the garlic to your liking, add a pinch of chilli flakes for heat, or stir in a handful of fresh spinach at the end until it wilts. It’s a great base for your own creative touches.
• Great for a Relaxed Dinner: This dish shines when you want a meal that feels a bit luxurious. It works wonderfully for a quiet Friday night in or a casual dinner party with a few close friends.
• Family Tested: My whole family adores this meal. Even my youngest, who can be fussy about seafood, always asks for a second helping of the “yummy sauce” with extra bread for dipping.

Creamy Garlic Shrimp

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, use good quality raw king prawns (shrimp) and full-fat double cream. The richness of the cream is essential for the sauce’s texture. I often use a dry Pinot Grigio or Sauvignon Blanc for the wine, as it adds a crisp acidity that complements the seafood beautifully.

• 450g raw king prawns, peeled and deveined
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 6-8 cloves garlic, finely minced
• 60ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 120ml chicken or vegetable stock
• 250ml double cream
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red chilli flakes (optional)
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lemon
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Cooked pasta, crusty bread, or rice, for serving

Marcus’s Tip: Don’t be shy with the garlic! 6-8 cloves might sound like a lot, but mincing it finely and cooking it gently mellows the flavour, making it aromatic and sweet rather than sharp and overpowering.

How to Make Creamy Garlic Shrimp

The process for this shrimp recipe is straightforward. We’ll cook the shrimp first, set them aside to prevent overcooking, and then build our flavourful sauce in the same pan before bringing it all together at the end.

1. Prepare the Shrimp: Pat the raw prawns completely dry with a paper towel. This is a crucial step for getting a good sear. Season them generously with salt, pepper, and the smoked paprika.
2. Sear the Shrimp: Heat the olive oil and 1 tablespoon of the butter in a large frying pan or skillet over a medium-high heat. Once the butter is foaming, add the shrimp in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes per side, until they are pink and just opaque. Remove from the pan and set aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Add the minced garlic and crushed red chilli flakes (if using) and cook for about 1-2 minutes, stirring constantly, until fragrant. Don’t let the garlic brown or it will become bitter.
4. Deglaze the Pan: Pour in the white wine to deglaze. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—this is where so much flavour is hiding! Let the wine simmer and reduce by about half, which should take 2-3 minutes.
5. Build the Sauce: Pour in the chicken or vegetable stock and the double cream. Stir everything together and bring to a gentle simmer. Let it bubble away gently for 4-5 minutes, allowing the sauce to thicken slightly.
6. Combine and Finish: Return the cooked shrimp and any juices from the plate back into the pan. Stir to coat them in the sauce and allow them to heat through for about 1 minute. What works best for me is to take the pan off the heat at this stage to ensure the shrimp stay perfectly tender.
7. Final Touches: Squeeze in the fresh lemon juice and stir through the chopped parsley. Have a taste of the sauce and adjust the seasoning with more salt and pepper if needed. The lemon juice really brightens everything up.
8. Serve Immediately: Serve your Creamy Garlic Shrimp straight away over fresh pasta, with a side of crusty bread for mopping up that glorious sauce, or spooned over fluffy rice.

Tips From My Kitchen

• Temperature Control: Keep the heat on medium-low when you add the garlic. If the pan is too hot, the garlic will scorch instantly and ruin the flavour of your sauce. A gentle sizzle is what you’re looking for.
• The Secret Step: Don’t skip deglazing. That moment when the wine hits the hot pan and you scrape up the fond (the browned bits) is a fundamental technique for building a deeply flavourful pan sauce. I learned that this one step can transform a good dish into a great one.
• Make-Ahead: While the shrimp is best cooked fresh, you can definitely prep ahead. Mince the garlic and chop the parsley in the morning or the day before. You can also mix your seasonings together. This turns a 25-minute meal into a 15-minute one.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over a low heat, adding a splash of water or milk to loosen the sauce if needed. Avoid the microwave, as it can make the shrimp rubbery.

Equipment You’ll Need

• Large frying pan or skillet (a 30cm one works well)
• Sharp knife and cutting board
• Mixing bowl for seasoning the shrimp
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the shrimp in at once lowers the pan’s temperature and causes them to steam instead of sear. You won’t get that lovely colour or flavour. Cook in batches to ensure each shrimp has space to cook properly.
• Overcooking the shrimp: Shrimp cook very quickly, in just a few minutes. The moment they turn pink and curl into a ‘C’ shape, they’re done. We cook them first and add them back at the very end to prevent them from becoming tough and chewy.
• Skipping the Garnish: The final squeeze of lemon juice and sprinkle of fresh parsley aren’t just for show. The acidity from the lemon cuts through the richness of the cream, and the parsley adds a necessary burst of freshness that balances the whole dish.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s fun to experiment. Here are a few variations we enjoy at home:

• Creamy Garlic & Sundried Tomato Shrimp: Add 50g of finely chopped sundried tomatoes along with the garlic for a sweet, tangy depth of flavour. A tablespoon of the oil from the jar adds even more taste.
• Add Some Greens: Stir in a large handful of fresh spinach or rocket at the very end and let it wilt into the sauce for a minute. It’s a great way to add extra nutrients and colour.
• Different Protein: This creamy garlic sauce is fantastic with other things too. Try it with pan-seared chicken breast strips or even scallops for an extra-luxurious meal.

What to Serve With Creamy Garlic Shrimp

This dish is all about the sauce, so you’ll want something to soak it all up. Here are my favourite pairings:

• Pasta: Long pasta like linguine or tagliatelle is a classic choice. The flat strands are perfect for catching the creamy sauce.
• Crusty Bread: A warm, crusty baguette is non-negotiable in our house for mopping the pan clean. A simple side salad with a vinaigrette dressing helps cut the richness.
• Wine Pairing: A glass of the same dry white wine you used in the recipe, like a crisp Sauvignon Blanc, is the ideal partner. It complements the flavours without overpowering them.

Frequently Asked Questions

Creamy Garlic Shrimp

Succulent pan-seared shrimp smothered in a rich, flavorful, and creamy garlic sauce. A quick and elegant main course perfect for any night of the week.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

• 450 g raw king prawns peeled and deveined
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 6-8 cloves garlic finely minced
• 60 ml dry white wine like Sauvignon Blanc or Pinot Grigio
• 120 ml chicken or vegetable stock
• 250 ml double cream
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red chilli flakes optional
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon
• 2 tbsp fresh flat-leaf parsley finely chopped
• Cooked pasta crusty bread, or rice, for serving

Method

 

1. Prepare the Shrimp: Pat the raw prawns completely dry with a paper towel. This is a crucial step for getting a good sear. Season them generously with salt, pepper, and the smoked paprika.
2. Sear the Shrimp: Heat the olive oil and 1 tablespoon of the butter in a large frying pan or skillet over a medium-high heat. Once the butter is foaming, add the shrimp in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes per side, until they are pink and just opaque. Remove from the pan and set aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Add the minced garlic and crushed red chilli flakes (if using) and cook for about 1-2 minutes, stirring constantly, until fragrant. Don't let the garlic brown or it will become bitter.
4. Deglaze the Pan: Pour in the white wine to deglaze. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—this is where so much flavour is hiding! Let the wine simmer and reduce by about half, which should take 2-3 minutes.
5. Build the Sauce: Pour in the chicken or vegetable stock and the double cream. Stir everything together and bring to a gentle simmer. Let it bubble away gently for 4-5 minutes, allowing the sauce to thicken slightly.
6. Combine and Finish: Return the cooked shrimp and any juices from the plate back into the pan. Stir to coat them in the sauce and allow them to heat through for about 1 minute. What works best for me is to take the pan off the heat at this stage to ensure the shrimp stay perfectly tender.
7. Final Touches: Squeeze in the fresh lemon juice and stir through the chopped parsley. Have a taste of the sauce and adjust the seasoning with more salt and pepper if needed. The lemon juice really brightens everything up.
8. Serve Immediately: Serve your Creamy Garlic Shrimp straight away over fresh pasta, with a side of crusty bread for mopping up that glorious sauce, or spooned over fluffy rice.

Notes

Serve immediately with pasta, crusty bread, or rice to soak up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

I truly hope you give this Creamy Garlic Shrimp recipe a go. It has become such a reliable and well-loved meal in my kitchen, and it always gets compliments. It proves that a truly fantastic seafood dinner doesn’t need to be complicated or take hours to prepare. If you try it, please let me know how it turned out in the comments below – I always love hearing from you! After this savoury meal, why not try making our Lemon Crumb Bars Recipe for a zesty dessert?

Happy cooking,
Marcus