My creamy garlic shrimp recipe has buttery shrimp and crispy bacon smothered in a garlicky Parmesan sauce with lemon. Make this easy shrimp dinner in one skillet in 15 minutes! Serve it over rice or pasta for a fancy-without-trying weeknight meal.
While I love all seafood, shrimp is quick to cook and so easy to make delicious! Give my one-pan creamy Tuscan shrimp a try next. You might also love this classic shrimp scampi.
Like my lemon garlic shrimp and garlic butter shrimp recipes, this quick, creamy garlic shrimp is the kind of restaurant-style meal that I can whip up in my own kitchen— in 15 minutes, no less! This easy shrimp recipe combines the bright flavors of lemon and garlic with my favorite seafood (shrimp), plus smoky bacon. Everything cooks in one pan, and gets tossed in a rich Parmesan pan sauce that seals the deal as the BEST sauce ever. You’ll be sneaking a taste from the pan every chance you get!
My Love of This Creamy Garlic Shrimp Recipe, Explained
- Bright, savory flavors. We’re combining garlic, bacon, and juicy shrimp with a creamy pan sauce made from Parmesan, heavy cream, and a splash of lemon juice. The sauce reminds me a lot of shrimp alfredo.
- One pan, 15 minutes. It doesn’t get quicker or easier to cook shrimp for a delicious weeknight dinner. There’s only one pan to clean!
- Keto-friendly. This recipe happens to be low in carbs and high in protein, perfect for Keto dieters and those watching their carb intake.
Ingredients Needed to Make This Recipe
On to the ingredients! Here’s a look at what you’ll need to make this creamy garlic shrimp. Scroll to the printable recipe card for detailed instructions and measurements.
- Bacon – This can be thick-cut, streaky bacon, or even diced pancetta. I like to cook the bacon in the same pan as the shrimp and sauce. The leftover bacon fat adds loads of flavor! That being said, if you’d prefer to make a quick batch of air fryer bacon or if you already have cooked bacon to stir in at the end, that works, too.
- Butter –Sautéeing the shrimp in butter, again, adds flavor. However, you can sauté with olive oil, coconut oil, or avocado oil if you prefer (and the dish will still be keto-friendly).
- Shrimp – These can be jumbo, medium, or any size shrimp you’d like. I love to use wild-caught shrimp for their cleaner, almost lobster-like taste. Whether you’re buying farmed or wild-caught, look for brands that are certified sustainable.
- Garlic – I highly recommend freshly minced garlic for the best flavor. Jarred garlic is your next best bet. Substitute 1 tablespoon of pre-minced garlic for each fresh clove.
For the Parmesan Cream Sauce
- Chicken Broth – I use low-sodium chicken broth or stock. Vegetable stock is fine, too. You could also use a dry white wine, like Chardonnay or Pinot Grigio, if you’d like.
- Heavy Cream – For a lighter sauce, you can use half-and-half. I don’t recommend swapping with milk or any lower-fat alternatives, as the dairy may split in the heat.
- Parmesan – Freshly grated Parmesan cheese will have more flavor and melt more smoothly into the sauce than the pre-grated kind. But go ahead and use pre-grated in a pinch.
- Italian Seasoning – You can also use a combination of dried Italian herbs like basil, thyme, and oregano. If you’re using fresh herbs, use more (about 3 parts fresh to 1 part dried herbs) as the flavors aren’t as strong.
- Lemon – Freshly squeezed is best. You can zest the lemon first to add to the sauce for an even stronger lemon flavor. I also like to slice the lemon to garnish the shrimp when serving. Otherwise, if bottled lemon juice is all you have, you’ll need about 1-2 tablespoons of juice.
- Parsley – Optional, for garnish. Try to use freshly chopped parsley if you can.
Fresh vs. Frozen Shrimp
If you live where fresh shrimp is available, go ahead and use it! Otherwise, frozen shrimp works perfectly in this recipe. Make sure to thaw the shrimp completely. If it hasn’t been done already, peel and devein the shrimp before you cook them.
Tips for Perfectly Cooked Shrimp
- Peel and devein the shrimp. This means peeling off the outer shell and removing the “vein” that runs along the back of the shrimp. Use a sharp knife to slice the shrimp lengthwise along its back, grab the vein firmly, and gently pull. If you’re unsure, ask your local fishmonger or the fish counter at your grocery store if they can prepare the shrimp for you.
- Look for the “C” shape. Shrimp is cooked when it’s pink and no longer translucent, and it curls into an open “C”. If it’s curled into a ball like a caterpillar, it’s overcooked. Overcooked shrimp will be tough and rubbery.
- Take note if it’s already pre-cooked. Some frozen shrimp will come already pink and pre-cooked. In this case, the cooking time will be very quick, sometimes only a minute or less. You can refer to the packaging for handling instructions.
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Cook the bacon. Set a large skillet over medium-high heat. Add the chopped bacon to the hot skillet and cook for 2 to 3 minutes, or to a desired crispness. Remove from the skillet and set aside.
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Sauté the shrimp. Add butter to the skillet and let it melt. Stir in the shrimp and garlic. Season with salt and pepper and cook for 1 to 2 minutes per side, or until just cooked through and pink. Remove from the skillet and set aside.
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Make the sauce. Add chicken broth to the hot skillet and cook for 30 seconds. Whisk in the heavy cream and bring to a simmer.
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Add cheese. Whisk in Parmesan cheese and Italian seasoning. Lower the heat to a steady simmer and cook for 1 to 2 minutes, or until creamy and thickened.
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Put it all together. Return the bacon and shrimp to the skillet and let them simmer for a minute, or just until heated through. Taste for seasonings and adjust accordingly.
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Finish and serve. Squeeze lemon juice over the shrimp; stir and garnish with chopped parsley. Serve with lemon slices.
- Store the shrimp in an airtight container and keep in the fridge for up to 3 days.
Calories: 277kcal | Carbohydrates: 3g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 291mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Creamy Garlic Shrimp
With one pan and 15 minutes, this easy garlic shrimp recipe comes together in a snap. It’s perfect for weeknight dinners and fancy enough for entertaining dinner guests!
- Cook the bacon. Take out a large skillet and cook the diced bacon to your desired crispiness. Afterward, remove the bacon from the pan. If there’s an excessive amount of bacon grease, drain it until you have about 1-2 tablespoons left in the pan.
- Cook the shrimp. In the same pan, melt the butter. Sauté your shrimp with the minced garlic just until the shrimp is pink and opaque. Transfer the cooked shrimp to a plate.
- Make the sauce. Now, pour the heavy cream into the skillet along with the chicken broth. Bring that to a simmer, and stir in the parmesan. Keep simmering for 2-3 minutes, until the sauce thickens.
- Put it all together. Return your shrimp to the pan with the cream sauce. Simmer for a minute so the shrimp heat through. Garnish with parsley and lemon, and serve.
Proper Storage
- Refrigerate. Store any leftover creamy garlic shrimp in an airtight container to keep in the fridge for up to 3 days.
- Reheat. Warm the shrimp and sauce on the stovetop or in the microwave for a few minutes, until it’s hot throughout. Take care not ot boil the cream sauce when reheating, or it might curdle.
