Rich Creamy Garlic Shrimp Dinner
There are evenings when only something truly decadent will do. We all have them – those days that call for a meal that feels special, luxurious, and deeply satisfying, but without spending hours in the kitchen. For me, that meal is often this Creamy Garlic Shrimp. It’s the kind of dish that transforms a simple Tuesday into something memorable. The prawns are plump and juicy, swimming in a velvety garlic sauce that’s rich with cream, sharpened with a hint of lemon, and flecked with fresh parsley. Friends always ask me for this recipe after trying it at dinner parties, and I’m always thrilled to share it.
This garlic shrimp recipe isn’t just about flavour; it’s about the experience. It’s the sizzle of the garlic hitting the hot butter, the glorious aroma that fills your home, and the sight of that beautiful pale pink sauce clinging to every single prawn. It’s a dish that feels elegant enough for a special occasion but comes together so straightforwardly that it’s a genuine option for a weeknight indulgence. Whether you’re cooking for one and want to treat yourself, or preparing a seafood dinner for someone special, this recipe delivers a restaurant-quality experience right in your own kitchen.
We’ll walk through how to create that perfectly balanced shrimp sauce – one that’s creamy without being heavy, and packed with garlic flavour without being overpowering. It’s all about layering the ingredients correctly and understanding a few simple techniques. So, let’s get the pan on and create a dish that everyone seems to love.
Recipe Overview
This recipe creates tender, succulent prawns in a rich and fragrant garlic cream sauce. The flavour is built by first searing the prawns, then sautéing garlic and shallots in the same pan to capture all their wonderful flavour, and finally bringing it all together with cream, stock, and a squeeze of fresh lemon. After testing this countless times, I found that a small splash of dry white wine to deglaze the pan adds an incredible depth that you just can’t get otherwise, but good-quality chicken stock works beautifully too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Creamy Garlic Shrimp
- Genuinely Rich Flavour: The sauce is the star here. It’s a harmonious blend of savoury garlic, sweet shallots, rich double cream, and a bright, acidic lift from fresh lemon juice that cuts through the richness perfectly.
- Ready in Under 30 Minutes: From prepping the garlic to plating up, this entire meal comes together in about 25 minutes, making it ideal for when you want an impressive dinner without the fuss.
- A Truly Flexible Recipe: You can easily adapt this dish. Stir through a large handful of fresh spinach at the end until it wilts, or add some sun-dried tomatoes for a sweet and tangy element. It’s a great base for your own creativity. For other flexible dinner ideas, check out these Stuffed Peppers With Rice.
- Works Wonderfully for Date Night: This creamy shrimp feels sophisticated and special. Serve it with fresh pasta and a glass of crisp white wine, and you have a romantic meal that’s remarkably straightforward to prepare.
- Family Tested and Approved: My whole family adores this dish. The children especially love using crusty bread to mop up every last bit of the flavourful shrimp sauce from their bowls. It always gets compliments.
Ingredients You’ll Need
For the best results, start with high-quality ingredients. Using raw, large king prawns will give you that wonderful plump and juicy texture. I often buy them from the fish counter and ask for them to be peeled and deveined to save a bit of time. When it comes to the cream, I always opt for double cream for its rich consistency that makes the sauce so luxurious.
- 500g large raw king prawns, peeled and deveined
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4-6 cloves of garlic, finely minced (about 2 tablespoons)
- 1 large shallot, very finely chopped
- 60ml dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken stock
- 250ml double cream
- 120ml chicken or vegetable stock
- 1/2 tsp crushed red chilli flakes (optional, adjust to taste)
- Juice of 1/2 a lemon
- 3 tbsp fresh parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Ashley’s Tip: Make sure your prawns are completely dry before they go into the pan. Pat them thoroughly with kitchen roll. This step is crucial for getting a beautiful sear on them instead of just steaming them, which creates a much deeper flavour. For more tips on handling seafood safely, the Food Standards Agency has excellent guidance.
How to Make Creamy Garlic Shrimp
The process for this garlic shrimp recipe is all about timing and temperature control. We’ll cook the prawns first, set them aside to prevent overcooking, and then build our delicious sauce in the same pan to incorporate all those tasty brown bits.
- Prepare the Prawns: If they aren’t already, ensure your prawns are peeled and deveined. Pat them completely dry with kitchen roll and season lightly with salt and pepper.
- Sear the Prawns: In a large frying pan or skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and foaming, add the prawns in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes per side, just until they turn pink and opaque. They don’t need to be cooked all the way through at this stage. Remove them from the pan and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Once melted, add the finely chopped shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and crushed red chilli flakes (if using) and cook for another minute until fragrant. It’s really important not to let the garlic brown or it will become bitter.
- Deglaze the Pan: Pour in the white wine (or stock) to deglaze. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan – this is where so much flavour is hiding! Let the liquid bubble and reduce by about half, which should take about 2-3 minutes.
- Build the Creamy Sauce: Stir in the 120ml of stock and bring to a gentle simmer. Reduce the heat to low, then slowly pour in the double cream, stirring continuously. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly. I find that keeping the heat low is key to preventing the sauce from splitting.
- Finish the Dish: Return the seared prawns and any juices from the plate back to the pan. Stir to coat them in the sauce and allow them to warm through for 1-2 minutes. Be careful not to cook them for too long at this stage.
- Add the Final Touches: Turn off the heat. Stir in the fresh lemon juice and most of the chopped parsley. Have a taste and season with more salt and pepper if needed. Serve immediately, garnished with the remaining parsley.
Tips From My Kitchen
- Temperature is Key: When you add the double cream, make sure the heat is low. Bringing cream to a rapid boil can cause it to split or curdle. A gentle, lazy simmer is what you’re looking for to achieve that perfectly smooth, velvety shrimp sauce.
- The Secret is in the Sear: I learned that taking the extra minute to sear the prawns separately and then removing them makes a huge difference. It develops a gorgeous flavour and ensures the prawns remain tender and juicy, not rubbery and overcooked.
- Prep Ahead: To make this seafood dinner even faster, you can do some prep in advance. The garlic, shallot, and parsley can all be chopped and stored in airtight containers in the fridge for a day. This makes the cooking process feel incredibly efficient.
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of milk or stock to loosen the sauce if needed. I don’t recommend freezing this dish, as cream-based sauces can separate when thawed.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just a few kitchen essentials.
- Large frying pan or skillet (a 30cm one works well)
- Sharp knife and chopping board
- Mixing bowl
- Wooden spoon or heat-resistant spatula
Common Mistakes to Avoid
- Overcrowding the Pan: Tipping all the prawns into the pan at once is a common error. This lowers the temperature of the pan, causing the prawns to steam in their own liquid rather than searing. Cook in two batches if your pan isn’t big enough to hold them in a single layer.
- Using High Heat for the Sauce: While you need medium-high heat to sear the prawns, the sauce needs a gentle touch. Simmering the cream sauce over low heat prevents it from breaking and ensures a smooth, stable consistency.
- Overcooking the Prawns: Prawns cook very quickly, in just a few minutes. The initial sear is just to get colour and flavour. They will finish cooking when you return them to the warm sauce. If you cook them fully in the first step, they’ll be tough by the end.
Delicious Variations to Try
This creamy shrimp recipe is a fantastic starting point. Feel free to make it your own!
- A Bit of Spice: Increase the crushed red chilli flakes to a full teaspoon, or add a finely chopped red chilli along with the garlic for a more pronounced heat.
- Add Some Veggies: Wilt in a couple of large handfuls of fresh baby spinach at the very end, or add chopped asparagus or sun-dried tomatoes along with the shallots.
- Try Different Proteins: This sauce works beautifully with other ingredients. Try it with pan-seared scallops, diced chicken breast, or even pieces of salmon. For another great protein-packed dinner, this Chicken Fried Chicken Recipe is always a hit in my house.
What to Serve With Creamy Garlic Shrimp
This dish is all about that incredible shrimp sauce, so you’ll want something to soak it all up.
- Crusty Bread: A warm baguette or slice of sourdough is non-negotiable in my house for mopping up every last drop of the sauce.
- Pasta: Toss the prawns and sauce with freshly cooked tagliatelle or linguine for a more substantial main course.
- A Simple Green Salad: A salad of mixed leaves with a sharp lemon vinaigrette provides a fresh, acidic contrast that balances the richness of the cream sauce.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the creamy, garlicky flavours wonderfully.
Frequently Asked Questions
Creamy Garlic Shrimp
Ingredients
Method
- Prepare the Prawns: If they aren't already, ensure your prawns are peeled and deveined. Pat them completely dry with kitchen roll and season lightly with salt and pepper.
- Sear the Prawns: In a large frying pan or skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and foaming, add the prawns in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes per side, just until they turn pink and opaque. They don't need to be cooked all the way through at this stage. Remove them from the pan and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of butter to the pan. Once melted, add the finely chopped shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and crushed red chilli flakes (if using) and cook for another minute until fragrant. It's really important not to let the garlic brown or it will become bitter.
- Deglaze the Pan: Pour in the white wine (or stock) to deglaze. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan – this is where so much flavour is hiding! Let the liquid bubble and reduce by about half, which should take about 2-3 minutes.
- Build the Creamy Sauce: Stir in the 120ml of stock and bring to a gentle simmer. Reduce the heat to low, then slowly pour in the double cream, stirring continuously. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly. I find that keeping the heat low is key to preventing the sauce from splitting.
- Finish the Dish: Return the seared prawns and any juices from the plate back to the pan. Stir to coat them in the sauce and allow them to warm through for 1-2 minutes. Be careful not to cook them for too long at this stage.
- Add the Final Touches: Turn off the heat. Stir in the fresh lemon juice and most of the chopped parsley. Have a taste and season with more salt and pepper if needed. Serve immediately, garnished with the remaining parsley.
Notes
I really hope you enjoy making this Creamy Garlic Shrimp. It has become such a reliable and cherished recipe in my kitchen, bringing a little bit of luxury to our family meals. It’s a joy to cook and an even bigger joy to eat. If you give it a go, please let me know how it turned out in the comments below. I love hearing from you! Happy cooking, Ashley.
