This creamy garlic shrimp is a favorite recipe of ours to make for a busy weeknight dinner. Quickly pan-seared shrimp in the most amazing simple tomato and garlic cream sauce is perfect over pasta or rice.
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Best Creamy Shrimp Recipe
With over a dozen shrimp recipes I’ve shared with you, this is the first one with succulent shrimp tossed in a creamy tomato-y garlic sauce! I don’t know what took me so long to get this deliciousness to you, but I’m about to make it up to you.
Like our favorite bang bang shrimp pasta or simple shrimp scampi, this easy 20-minute shrimp recipe is be part of our dinner rotation often.
The shrimp cooks quickly, the easy homemade sauce is incredibly flavorful, and it can be served over rice fried rice or a pasta like fettuccine! You can also add a side of crusty bread for something to mop up the sauce.
Creamy Garlic Shrimp Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Large shrimp: If you can get fresh raw shrimp already peeled and deveined, you’re ahead of the game. You can also use frozen shrimp, but make sure they’re thawed first. You can get away with medium shrimp, however smaller may get lost in the sauce.
- Olive oil: Needed to sear the shrimp. You can also melt butter and use that instead.
- Salt and pepper: You’ll add this seasoning to the shrimp after they’ve cooked and are set aside. Not before!
- Onion and fresh garlic: Fresh minced garlic is my favorite to use but you can also use a tablespoon of garlic powder. You can use less or more garlic if you’d like of course.
- Heavy cream: Needed to make it a creamy sauce. Light cream or half and half are lighter options.
- Vegetable broth: Use store-bought or homemade broth, whatever you have on hand. You can also use chicken broth if that’s all you have on hand.
- Tomato paste: Gives the sauce color, some acidity to cut through the cream, tomato flavor, and will help to thicken the sauce as well.
- Paprika: A bit of extra seasoning.
- Fresh parsley: Optional garnish.
Variations
1. Add in additional seasonings like basil and Italian seasoning.
2. Full-fat coconut milk can work as a dairy-free alternative to heavy cream, however, you will be adding a coconut flavor to the sauce.
3. Sprinkle in some red pepper flakes for heat.
4. Make it a low carb meal and serve over cauliflower rice or zucchini noodles.
5. Toss in a handful of fresh spinach for some greens.
6. Squirt with fresh lemon juice before serving.
7. Use a different protein! This sauce is wonderful with scallops and chicken too.
8. Add a couple of tablespoons of grated parmesan cheese.
9. Swap ¼ cup of white wine with the vegetable stock.
How to Make Creamy Shrimp and Sauce
This quick and easy recipe comes together in a single pan in just 20 minutes. Let me show you how it’s done!
Step 1: Add the shrimp to a large skillet and cook over medium-high heat for 2-3 minutes on each side, and until no longer pink. When the shrimp finish cooking transfer them to a plate and season them with salt and pepper.
Step 2: Drain any shrimp liquid from the skillet and then drizzle in the remaining oil. Sauté the onion until soft and translucent, then add the garlic to cook for another minute until fragrant.
Step 3: Pour in the heavy cream, vegetable broth, tomato paste, parsley, and paprika. Use a wooden spoon to stir and deglaze the bottom of the pan to remove any stuck-on brown bits and add lots of flavor to the sauce. Simmer for 5 minutes until the sauce thickens.
Step 4: Add the cooked shrimp back to the skillet and toss to make sure all the shrimp are nicely coated. Serve over rice or noodles with a favorite vegetable like broccoli or zucchini.
Tips
Keep the tails on or off, it’s up to you. Cooking with the tails on will help keep the shrimp tender and give it a little extra flavor.
Don’t overcook the shrimp. No one likes rubbery shrimp! This also means when you add them back into the sauce, just heat them through and serve.
How to Store Leftovers
Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Once cooled, transfer the shrimp and sauce to a freezer-safe container. Keep it frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Shrimp reheats quickly in the microwave, so be careful not to overdo it. Use 60% power and stir every 20 seconds. You can also reheat it in a skillet over medium-low heat until warmed through.
More Shrimp Recipes
- Shrimp Corn Chowder
- Shrimp Scampi
- Shrimp Zoodles in Thai Coconut Sauce
- Asian Marinated Grilled Shrimp
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Easy Creamy Garlic Shrimp
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 medium onion diced
- 2 tablespoons garlic minced
- ½ cup heavy cream
- ¼ cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley chopped
- 1 tablespoon paprika
Instructions
- Heat a skillet on medium high heat with a tablespoon of olive oil.2 tablespoons olive oil
- Add the shrimp and sauté for 2 minutes. Then flip them over and cook for an additional 2-3 minutes until no longer pink.1 pound large shrimp
- Place the cooked shrimp on plate and set aside on a plate. Season with salt and pepper.½ teaspoon salt, ½ teaspoon pepper
- Remove the liquid from the skillet and then add the remaining tablespoon of olive oil.
- Add the onion and sauté until soft and translucent. Then add the garlic and sauté for additional minute until fragrant.1 medium onion, 2 tablespoons garlic
- Add in the heavy cream, vegetable broth, tomato paste, parsley, and paprika and stir to combine.½ cup heavy cream, ¼ cup vegetable broth, 2 tablespoons tomato paste, 2 tablespoons fresh parsley, 1 tablespoon paprika
- Simmer for 5 minutes or until the sauce thickens.
- Then add back the cooked shrimp and coat with the sauce.
- Serve over rice or pasta.
Notes
Freeze – Allow to cool and freeze in an airtight container for 2 months. Variations 1. Add in additional seasonings like basil and Italian seasoning.
2. Full-fat coconut milk can work as a dairy-free alternative to heavy cream, however, you will be adding a coconut flavor to the sauce.
3. Sprinkle in some red pepper flakes for heat.
4. Make it a low carb meal and serve over cauliflower rice or zucchini noodles.
5. Toss in a handful of fresh spinach for some greens.
6. Squirt with fresh lemon juice before serving.
7. Use a different protein! This sauce is wonderful with scallops and chicken too.
8. Add a couple of tablespoons of grated parmesan cheese.
9. Swap ¼ cup of white wine with the vegetable stock.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Carmen
I love it.