High-Protein Creamy Garlic Shrimp
Plump shrimp in a gold garlic cream – 15 minutes, one skillet
This is shrimp in a garlic cream, not a dry sear and not a spinach bake. Large shrimp sit in a Parmesan cream with herbs, like the white pan in the photo. Fifteen minutes. No flour, no pasta.
Two servings. Pull the shrimp as soon as they curl pink.
Why you’ll love this pan
- 42g protein per serving – dinner that holds you
- Only 4g net carbs – cream and garlic, no pasta
- About 15 minutes, one skillet
- Pink shrimp, gold cream, parsley, like the photo
- No flour sauce, no breadcrumbs
- It looks like a restaurant pan
Health notes
- High protein: About 1 lb shrimp plus Parmesan.
- Low carb: Heavy cream and garlic, no pasta, no flour.
- Two servings: One skillet.
- Macros are per serving, not the whole pan.
Key element – sear first, then build the cream off a lower heat
A ripping pan sears the shrimp. Then you drop the heat so garlic does not burn and the cream does not split. Parmesan goes in off the heat so it melts into a gold sauce, like the photo, instead of clumping.
Ingredients
Skillet (2 servings)
- 1 lb (450g) large shrimp, peeled and deveined
- 2 Tbsp butter
- 1 Tbsp olive oil
- 4 garlic cloves, minced
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan
- 1/2 tsp Italian seasoning
- 1/2 tsp salt + 1/4 tsp black pepper
- Pinch of paprika
- 2 Tbsp chopped parsley, plus a sprig to finish
- 1 tsp lemon juice
Swaps
- Frozen shrimp: Thaw and pat very dry. Wet shrimp will not sear.
- Half-and-half: Use 3/4 cup. Simmer 1 extra minute to thicken.
- No Parmesan: Use 2 oz cream cheese, cubed, instead.
- Tails on: Leave them on if you want extra color. Same cook time.
Instructions
| 1 | Dry and season. Pat shrimp very dry. Toss with salt, pepper, and paprika. |
| 2 | Sear. Heat oil in a skillet on medium-high. Cook shrimp 1 to 2 minutes per side until they just blush. Transfer to a plate. They finish in the cream. |
| 3 | Garlic cream. Drop the heat to medium. Melt butter. Add garlic 30 seconds. Pour in cream and Italian seasoning. Simmer 2 minutes until it thickens a little. |
| 4 | Cheese off the heat. Take the pan off the burner. Stir in Parmesan until the sauce is gold and smooth. Add lemon juice. |
| 5 | Finish. Return shrimp. Toss 30 to 60 seconds until pink and coated. Scatter parsley and a sprig in the center, like the photo. Two servings. |
Pro tips
- Pat the shrimp dry. Water thins the gold cream.
- Do not cook the shrimp through in step 2. They finish in the sauce.
- Garlic at medium heat. A ripping pan burns it in 20 seconds.
- Parmesan off the heat so it melts instead of clumping.
- If the cream looks thin, simmer 1 extra minute before the cheese goes in.
Nutrition
| Nutrient | Per serving (1 of 2) |
|---|---|
| Calories | 380 |
| Protein | 42g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 22g |
| Sodium | 720mg |
Estimates with 1 lb large shrimp, cream, and Parmesan. Pasta on the side will raise carbs.
Variations
Spicy
Add 1/2 tsp red pepper flakes with the garlic.
Lemon-heavy
Zest the lemon into the cream with the juice.
Mushroom
Saute 1 cup sliced mushrooms after the shrimp come out, then make the cream.
Zucchini noodles
Toss the finished shrimp and cream over 2 cups sauteed zucchini noodles.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Shrimp stay plump for about 15 minutes |
| Refrigerator | Up to 2 days | Reheat gently 3 minutes on low, not a boil |
| Freezer | Not ideal | Cream splits and shrimp go rubbery |
FAQ
Test your knowledge
5 quick questions about this pan
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in the skillet?
4. When does the Parmesan go in?
5. When are the shrimp done?
