This creamy garlic shrimp recipe is a delicious and easy dinner recipe served with pasta or crusty bread to mop up the sauce.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Shrimp / Prawns. I used frozen cleaned shrimp but you can use whole and clean yourself too.
- Butter.
- Fresh garlic.
- Chilli flakes.
- Cajun seasoning.
- Salt and pepper.
- Cream. Heavy / Whipping cream.
- Lemon juice.
- Fresh parsley, for garnish.
How to make garlic shrimp
- Cook the shrimp: Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper. Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
- Make the creamy garlic sauce: In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning. Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
- Combine and serve: Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.
Can I freeze this?
I wouldn’t recommend freezing this recipe as the cream might split once thawed. Luckily this recipe cooks so quickly, it can be done in a jiffy.
What to serve with garlic shrimp
- Easy crusty bread
- Pasta, of your choice.
- Steamed rice.
- 10-minute lemon garlic sautéed broccolini
Shrimp recipes
Easy creamy garlic shrimp
This creamy garlic shrimp recipe is a delicious and easy dinner recipe served with pasta or crusty bread to mop up the sauce.
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Servings: 4
Calories: 269kcal
Ingredients
- 500 g (1lb) shrimp / prawns shelled and deveined
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp butter
- 1 tbsp Cajun seasoning
- 4 garlic cloves crushed
- 1 cup cream
- 1-2 tsp lemon juice
- parsley for garnish
Instructions
- Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
- Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
- In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
- Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
- Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.
Nutrition
Calories: 269kcal | Carbohydrates: 5g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 348mg | Sodium: 1567mg | Potassium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1141IU | Vitamin C: 7mg | Calcium: 211mg | Iron: 3mg
:::flails helplessly in a search for words::: This was AMAZING. How can something so quick and easy, with such simple ingredients, taste so dang good? I served this over angel hair pasta with a little parmesan on top, the latter of which I needn’t have bothered with because the creamy/spicy sauce had plenty of flavor. The only “tweak” I made was using a squeeze of Mexican lime instead of lemon juice, that being what I had on hand. I’d give this 10 stars if I could. Definitely adding this to the dinner rotation!
So happy you liked it Susan. 🙂
Hi. Where would you recommend bying the best quality frozen shrimp to use with this recipe.
Greetings martine
I would suggest finding a local fish monger/fish supplier and trying their shrimp.
Sounds really good. Could I add spinach at the end then add the shrimp back in.
Absolutely!