This Garlic Parmesan Shrimp recipe delivers maximum flavor with minimal effort. The combination of garlic, butter, and shrimp feels luxurious yet comes together in under 20 minutes. It’s a versatile, crowd-pleasing meal perfect for busy weeknights.
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Why You’ll Love This Garlic Parmesan Shrimp
- Quick & Easy: Ready in about 20 minutes from start to finish.
- Restaurant-Worthy Flavor: Rich, savory, and deeply satisfying with garlic, butter, and Parmesan.
- Amazingly Versatile: Serve over pasta, with rice, or crusty bread to soak up the sauce.
- Crowd-Pleasing: A dish that delivers comfort and elegance for any occasion.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 4 cloves garlic, minced
- 60 ml extra virgin olive oil
- 60 g unsalted butter
- 120 ml dry white wine (like Sauvignon Blanc)
- 50 g freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Tools: Large skillet, measuring spoons and cups, microplane or grater for Parmesan, sharp knife, cutting board
Notes: Freshly grated Parmesan melts smoothly, and good olive oil adds a fruity note. Don’t skip the fresh lemon juice for a bright finish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 22 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Use raw shrimp for the best texture. Pre-cooked shrimp can become rubbery when reheated in the sauce. Raw shrimp cook quickly and stay tender, absorbing all the lovely garlic and butter flavors.
- Don’t skimp on the garlic. Freshly minced garlic delivers the best aroma and taste—jarred minced garlic can sometimes have a slightly off flavor. The trick is to let it sizzle gently in the butter without burning.
- Grate your own Parmesan. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Freshly grated Parmesan melts smoothly and adds a rich, salty depth.
- Pat the shrimp dry before cooking. Excess moisture can cause the shrimp to steam instead of sear, which affects the texture. A quick pat with paper towels ensures a nice, light crust.
How to Make Garlic Parmesan Shrimp
Step 1: Start by prepping your shrimp. If they aren’t already peeled and deveined, do that now, and pat them thoroughly dry with paper towels. Season both sides lightly with salt and black pepper. This step is simple but important—dry shrimp will sear better and develop a nicer texture.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer—you might need to work in batches to avoid overcrowding. Cook for about 1–2 minutes per side, until they turn pink and opaque. You’ll notice a slight curl and a lovely golden sear on the edges. Remove the shrimp from the skillet and set them aside on a plate.
Step 3: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 30–60 seconds, until the garlic is fragrant—be careful not to let it brown or it can turn bitter. The aroma at this stage is absolutely heavenly.
Step 4: Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2–3 minutes, until it reduces by about half. This step adds a lovely depth and tang to the sauce, balancing the richness of the butter and Parmesan.
Step 5: Lower the heat to low and stir in the grated Parmesan cheese. Keep stirring until the cheese melts smoothly into the sauce—it should look creamy and cohesive. If the sauce seems too thick, you can add a splash more wine or a tablespoon of water to loosen it up.
Step 6: Return the cooked shrimp to the skillet, along with any accumulated juices. Toss everything gently to coat the shrimp in the sauce. Let them warm through for about a minute—you don’t want to overcook them at this stage.
Step 7: Turn off the heat and stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed. The lemon juice brightens everything up and cuts through the richness beautifully. Serve immediately while hot!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; shrimp can become rubbery upon thawing.
- Reviving: Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Lemon herb pasta — The bright, fresh flavors of lemon and herbs pair wonderfully with the rich, garlicky shrimp, and the pasta helps soak up every bit of that delicious sauce.
- Garlic bread or crusty baguette — You’ll want something to mop up that incredible sauce, and nothing does it better than warm, buttery garlic bread with a crisp exterior.
- Simple arugula salad — A light salad with a lemony vinaigrette provides a refreshing, peppery contrast to the richness of the shrimp, balancing the meal perfectly.
Drinks
- Crisp Sauvignon Blanc — Its citrusy, acidic notes complement the garlic and lemon in the dish, cleansing the palate between bites and enhancing the overall experience.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus slice make each mouthful feel fresh and light, especially if you’ve added a hint of spice.
Something Sweet
- Lemon sorbet — A cool, tangy lemon sorbet is the perfect way to end the meal, echoing the citrus notes from the dish while providing a clean, refreshing finish.
- Vanilla panna cotta with berry compote — The creamy, smooth texture and slight sweetness contrast beautifully with the savory, garlic-forward main, offering a lovely balance.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp cook very quickly and can turn rubbery if left on the heat too long. As soon as they turn pink and opaque, they’re done—remove them from the pan promptly.
- Using pre-shredded Parmesan. The anti-caking agents in pre-shredded cheese can prevent it from melting smoothly, leading to a grainy sauce instead of a silky one. Freshly grated is the way to go.
- Burning the garlic. Garlic burns easily and becomes bitter. Keep the heat at medium when sautéing, and stir constantly—it should be fragrant and lightly golden, not brown.
- Crowding the skillet. If you add too many shrimp at once, they’ll steam instead of sear. Cook in batches if needed to ensure each shrimp gets a nice, light crust.
Expert Tips
- Add a splash of cream for extra richness. If you want an even creamier sauce, stir in a couple tablespoons of heavy cream after the Parmesan melts. It adds a lovely velvety texture and mellows the sharpness of
Garlic Parmesan Shrimp
Make this easy Garlic Parmesan Shrimp recipe in just 20 minutes! Perfect over pasta or with crusty bread. Get the simple, delicious recipe here!
Ingredients
For the Ingredients
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450 g large raw shrimp (peeled and deveined)
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4 cloves garlic (minced)
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60 ml extra virgin olive oil
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60 g unsalted butter
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120 ml dry white wine (like Sauvignon Blanc)
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50 g freshly grated Parmesan cheese
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2 tbsp fresh lemon juice
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2 tbsp chopped fresh parsley
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1/2 tsp red pepper flakes (optional)
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Salt and black pepper (to taste)
Instructions
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Start by prepping your shrimp. If they aren’t already peeled and deveined, do that now, and pat them thoroughly dry with paper towels. Season both sides lightly with salt and black pepper.01
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Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer—you might need to work in batches to avoid overcrowding. Cook for about 1–2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.02
-
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 30–60 seconds, until the garlic is fragrant—be careful not to let it brown or it can turn bitter.03
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Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2–3 minutes, until it reduces by about half.04
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Lower the heat to low and stir in the grated Parmesan cheese. Keep stirring until the cheese melts smoothly into the sauce—it should look creamy and cohesive. If the sauce seems too thick, you can add a splash more wine or a tablespoon of water to loosen it up.05
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Return the cooked shrimp to the skillet, along with any accumulated juices. Toss everything gently to coat the shrimp in the sauce. Let them warm through for about a minute—you don’t want to overcook them at this stage.06
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Turn off the heat and stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed. Serve immediately while hot!07
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