Creamy Garlic Butter Shrimp Skillet

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Nutrition Information (Per Serving)

*Serves 4 | Serving size: ~4-5 shrimp + 1/3 cup sauce*

Note: Nutrition is calculated using heavy cream, Parmesan, and butter. For lower fat, substitute half-and-half (reduce simmer time) or use a cornstarch slurry with unsweetened almond milk (texture will be thinner).

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Ingredients

For the shrimp:

• 1 ½ lbs (680g) large raw shrimp, peeled and deveined (tails on or off – your choice)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon paprika (smoked or sweet)

• 2 tablespoons unsalted butter

For the creamy garlic butter sauce:

• 2 tablespoons unsalted butter

• 8 cloves garlic, finely minced (yes, 8 – trust the process)

• 1 cup heavy cream (or heavy whipping cream)

• ½ cup low-sodium chicken broth

• ½ cup freshly grated Parmesan cheese (do not use green canister)

• 1 teaspoon Italian seasoning

• ¼ teaspoon red pepper flakes (optional, for heat)

• 2 tablespoons fresh parsley, chopped (for garnish)

• 1 tablespoon fresh lemon juice (optional, for brightness)

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Instructions

1. Prep the shrimp (2 minutes – Low intensity)

Pat the shrimp completely dry with paper towels. Moisture is the enemy of a good sear. In a small bowl, toss the shrimp with salt, pepper, and paprika.

Why it matters: Drying the shrimp ensures they brown instead of steam. Paprika adds color and subtle smokiness.

2. Sear the shrimp (3 minutes – Medium-High intensity)

Heat a large skillet (cast iron or stainless steel works best) over medium-high heat. Add 2 tablespoons of butter. Once melted and sizzling, add the shrimp in a single layer. Do not overcrowd – cook in two batches if needed.

Sear for 1 minute per side, until pink and curled into a loose “C” shape. They do not need to be fully cooked through at this stage. Immediately transfer shrimp to a clean plate.

Intensity note: This is the most active part. Stay by the stove. Shrimp cook fast.

3. Build the garlic butter base (2 minutes – Low intensity)

Reduce heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic. Sauté for 30–60 seconds until fragrant, but not brown (brown garlic = bitter sauce).

4. Create the creamy sauce (5 minutes – Low intensity)

Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to lift up all the browned bits (fond). Those bits are pure flavor.

Add the heavy cream, Italian seasoning, and red pepper flakes (if using). Stir to combine. Bring to a gentle simmer, then reduce heat to low. Let the sauce thicken for 2–3 minutes, stirring occasionally. It should coat the back of a spoon.

5. Melt in the Parmesan (2 minutes – Low intensity)

Remove skillet from heat (or turn heat to lowest setting). Slowly whisk in the grated Parmesan cheese until smooth and melted. If the sauce seizes or looks grainy, add a splash more broth and whisk.

Do not boil after adding Parmesan – high heat breaks the cheese and turns the sauce oily.

6. Combine and finish (2 minutes – Low intensity)

Return the seared shrimp to the skillet, along with any accumulated juices from the plate. Stir gently to coat shrimp in the sauce. Let warm through for 1 minute – no longer, or shrimp will become rubbery.

If using lemon juice, stir it in now. Garnish with fresh parsley.

7. Serve immediately

Cream sauces wait for no one. Serve hot over your chosen base or with crusty bread for sopping.

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Pro Tips from the Kitchen

• Shrimp size: 16/20 count (16–20 shrimp per pound) is ideal. Smaller shrimp cook faster and can overcook during the sauce step.

• Make it a meal: Add 2 cups of baby spinach or sun-dried tomatoes to the sauce right before adding the shrimp back in.

• Storage: Refrigerate in an airtight container for up to 2 days. Reheat gently over low heat with a splash of broth – the sauce may separate but will come back together with stirring. Do not microwave on high.

• Dairy-free swap: Use vegan butter, full-fat coconut milk (adds coconut flavor), and nutritional yeast in place of Parmesan.

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