Shrimp in Cream Sauce
A rich, silky skillet dish with juicy shrimp coated in a garlicky cream sauce—simple, elegant, and ready in minutes.
🛒 Ingredients
🦐 Shrimp
- 500 g shrimp, peeled and deveined
- Salt & black pepper, to taste
- 1 tsp paprika (optional)
- 1 tbsp olive oil or butter
🥣 Cream sauce
- 3–4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth (or seafood stock)
- 1 tbsp butter
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, adds depth)
- 1 tsp lemon juice
- ½ tsp chili flakes (optional)
- Salt & pepper, to taste
🌿 Garnish
- Fresh parsley, chopped
- Extra Parmesan (optional)
👨🍳 Instructions
1. Cook shrimp
- Heat oil or butter in a skillet over medium-high heat
- Season shrimp with salt, pepper, and paprika
- Cook 1–2 minutes per side until pink and just cooked
- Remove and set aside
2. Build sauce base
- Lower heat to medium
- Add butter to the same pan
- Sauté garlic for 30–60 seconds until fragrant
3. Make creamy sauce
- Add chicken broth and cream
- Stir in Dijon mustard and chili flakes
- Simmer 2–3 minutes
4. Add cheese & finish sauce
- Stir in Parmesan until smooth and slightly thickened
- Add lemon juice, salt, and pepper to taste
5. Combine
- Return shrimp to pan
- Toss gently to coat in sauce
- Simmer 1–2 minutes
6. Finish
- Sprinkle with fresh parsley
- Serve immediately
🍽️ Serving Ideas
- Over pasta 🍝
- With rice or mashed potatoes 🍚🥔
- With garlic bread for dipping 🥖
- On a bed of sautéed spinach 🥬
🔥 Tips
- Don’t overcook shrimp—they turn rubbery fast
- Simmer sauce gently (no boiling) for smooth texture
- Add pasta water if you want a thinner sauce
- Use fresh Parmesan for best creaminess
🦐 Why it’s so good
Tender shrimp + creamy garlic Parmesan sauce = rich, buttery comfort with a bright lemon finish that keeps it balanced.