Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw them completely and pat them dry before cooking to avoid excess water in the skillet, which can stop the shrimp from searing properly.

What’s the best way to avoid the sauce curdling?

Keep the heat low when adding dairy ingredients, especially when stirring in the Parmesan and lemon juice. Adding lemon juice off the heat is key to preventing curdling due to acidity.

Can I make this Creamy Garlic Shrimp Skillet Recipe dairy-free?

You can substitute heavy cream with coconut cream and use a dairy-free Parmesan alternative, but the flavor and texture will be slightly different from the classic version.

Creamy Garlic Shrimp Skillet Recipe

Description

A rich and creamy garlic shrimp recipe featuring succulent large shrimp cooked in a flavorful sauce of white wine, garlic, chicken broth, heavy cream, and Parmesan cheese, finished with fresh lemon juice and parsley. Perfect served over pasta, rice, or with crusty bread for a satisfying meal.

Ingredients

Scale

Shrimp

1 lb. large uncooked shrimp (26/30 per pound), peeled and deveined
2 tablespoons olive oil

Sauce

½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
4 cloves garlic, minced
½ cup chicken broth
½ teaspoon Italian seasoning
½ teaspoon mustard powder
1 cup heavy cream
¾ cup grated Parmesan cheese (preferably freshly grated)
2 tablespoons fresh lemon juice
3 tablespoons cold butter
¼ cup freshly chopped parsley

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Instructions

Prepare the Shrimp: Thaw the shrimp completely if frozen and pat dry. Remove shells, tails, and veins if necessary. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute and 20 seconds per side to avoid overcooking. Transfer shrimp to a clean plate and set aside; they will continue cooking slightly in the sauce.
Make the Sauce - Step 1: In the same skillet over medium heat, add dry white wine and minced garlic. Bring to a gentle bubble and reduce for 3-4 minutes until liquid is reduced by half.
Make the Sauce - Step 2: Add chicken broth, Italian seasoning, and mustard powder to the skillet. Bring to a gentle boil and simmer for 6-7 minutes to thicken and concentrate flavors. Reduce heat to low.
Add Cream and Cheese: Stir in heavy cream followed by the grated Parmesan cheese until incorporated, ensuring the heat is low to prevent curdling or grainy texture.
Combine Shrimp and Sauce: Return shrimp to the skillet and heat through for 30 seconds. Add cold butter and tilt the pan, swirling the butter through the sauce until melted and smooth.
Finish and Garnish: Remove from heat and stir in fresh lemon juice carefully to avoid curdling. Garnish with freshly chopped parsley. Serve immediately with your choice of sides.

Notes

For pasta: Cook up to ½ lb. pasta until al dente, reserving ½ cup pasta water. Drain pasta and return to pot. Toss pasta with shrimp and sauce, adding reserved pasta water to create a silky sauce consistency.
Shrimp size recommended is large (26/30 per pound). Fresh or frozen shrimp can be used.
Use freshly grated Parmesan cheese for best melting and flavor; avoid pre-grated packaged cheese.
Keep sauce base temperature low when adding cheese and lemon juice to prevent dairy separation or curdling.
If avoiding wine, you may substitute extra chicken broth for white wine.
Serves well with rice, linguine, crusty bread, mashed or roasted potatoes, roasted vegetables, buttered noodles, or creamy herb pasta.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Not ideal for freezing.

Nutrition

Serving Size: 1 serving
Calories: 440 kcal
Sugar: 2 g
Sodium: 570 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0.2 g
Carbohydrates: 6 g
Fiber: 0.5 g
Protein: 32 g
Cholesterol: 230 mg