Creamy Lemon Parmesan Shrimp Recipe
If you’re in the mood for something that’s both elegant and easy enough for a weeknight, look no further than this Creamy Lemon Parmesan Shrimp. Juicy, perfectly cooked shrimp are enveloped in a velvety, tangy sauce that’s brightened with fresh lemon and crowned with plenty of Parmesan. It’s the kind of dish that comes together in under 30 minutes but feels absolutely restaurant-worthy—perfect for impressing guests or simply treating yourself to a bit of midweek luxury.
Ingredients You’ll Need
The magic of Creamy Lemon Parmesan Shrimp lies in just a handful of high-quality ingredients. Each one plays a starring role, bringing freshness, richness, or a pop of color to every bite. Here’s what you’ll need, along with a little tip for each:
- Shrimp (1 pound, large, peeled and deveined): Go for big, juicy shrimp—they hold up best in the creamy sauce and offer a satisfying bite.
- Olive oil (2 tablespoons): Adds subtle fruitiness and helps the shrimp get that gorgeous golden sear.
- Unsalted butter (2 tablespoons): Gives the sauce its signature richness and silkiness.
- Garlic (4 cloves, minced): Don’t skimp—the garlic brings irresistible aroma and depth.
- Heavy cream (1 cup): This is the secret to that luscious, creamy texture everyone loves.
- Chicken broth (1/2 cup): Lightens the sauce and layers in savory flavor without heaviness.
- Parmesan cheese (1/2 cup, freshly grated): Go for freshly grated if possible; it melts more smoothly and packs a punch of umami.
- Lemon zest (1 tablespoon): Don’t skip the zest—it’s where all the lemon’s fragrance lives!
- Lemon juice (2 tablespoons, fresh): Adds brightness and balances the richness of the sauce.
- Italian seasoning (1 teaspoon): A little dried herb blend brings out classic Italian-American vibes.
- Crushed red pepper flakes (1/4 teaspoon, optional): For a gentle kick—add more if you like a little heat.
- Salt and black pepper (to taste): Taste as you go for perfectly seasoned shrimp and sauce.
- Fresh parsley (2 tablespoons, chopped): Adds a fresh, herbaceous finish and a pop of color at the end.
How to Make Creamy Lemon Parmesan Shrimp
Step 1: Prep and Season the Shrimp
Start by patting your shrimp dry with paper towels—this helps them sear beautifully and not steam. Give them a light sprinkle of salt and black pepper. Simple as it seems, this step ensures every bite of shrimp in your Creamy Lemon Parmesan Shrimp pops with flavor from the inside out.
Step 2: Sauté the Shrimp
Heat a large skillet over medium-high and add both olive oil and butter. Once the butter is melted, add your shrimp in a single layer. Let them cook for 1–2 minutes per side, just until they turn pink and opaque. Don’t overcrowd the pan—work in batches if needed. Remove the shrimp to a plate and set aside so they don’t overcook.
Step 3: Make the Creamy Lemon Parmesan Sauce
In the now-empty skillet, toss in the minced garlic. Let it sizzle for about 30 seconds, stirring so it doesn’t burn—this infuses the oil and butter with that unmistakable garlicky aroma. Next, pour in the heavy cream and chicken broth, then stir in the Parmesan, lemon zest, lemon juice, Italian seasoning, and crushed red pepper flakes if you like a little heat. Simmer gently for 3–4 minutes, stirring often, until the sauce thickens slightly and the cheese melts in.
Step 4: Finish and Combine
Return the shrimp (and any juices from the plate) to the skillet. Toss everything together so the shrimp are completely coated in that luscious sauce. Let it cook for another 2 minutes so the flavors marry and the shrimp are heated through. Remove from the heat and sprinkle generously with chopped parsley.
Step 5: Serve and Enjoy
Now comes the best part—serving it up! Spoon the Creamy Lemon Parmesan Shrimp over pasta, rice, or even just a hunk of crusty bread to soak up every drop of sauce. This is the moment you’ll be glad you made extra!
How to Serve Creamy Lemon Parmesan Shrimp
Garnishes
A generous sprinkle of fresh chopped parsley brings vibrant color and a herbal lift that complements the creamy sauce. For even more brightness, try a few extra curls of lemon zest or a dusting of freshly cracked black pepper right before serving.
Side Dishes
Creamy Lemon Parmesan Shrimp shines alongside simple sides like angel hair pasta, fluffy rice, or roasted vegetables. If you’re craving something lighter, zucchini noodles or cauliflower rice are perfect for soaking up all the sauce without weighing down the meal.
Creative Ways to Present
You can serve the shrimp family-style in a big skillet for rustic appeal, or plate it individually over nests of pasta for a restaurant-inspired look. For parties, try spooning the shrimp and sauce onto toasted crostini as an elegant appetizer—just don’t expect them to last long!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Lemon Parmesan Shrimp should be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen a bit after resting, making it a delicious next-day treat.
Freezing
While you technically can freeze this dish, cream-based sauces can sometimes separate when thawed. If you do choose to freeze, let it cool completely first and use within a month. Just know the sauce may need a little whisking to come back together.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if needed. Stir frequently and don’t let it boil, which helps keep the shrimp tender and the sauce silky.
FAQs
Can I use frozen shrimp for Creamy Lemon Parmesan Shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them very dry before cooking to avoid excess moisture, which can make them steam instead of sear.
Is there a dairy-free option for this recipe?
You can try substituting coconut cream for the heavy cream and a dairy-free Parmesan alternative, but the flavor and texture will be a bit different. It’s still delicious—just a bit less rich and tangy.
What pasta pairs best with Creamy Lemon Parmesan Shrimp?
Angel hair is a classic choice, as it soaks up the sauce beautifully, but linguine, fettuccine, or even short shapes like penne work great. For a low-carb twist, try zucchini noodles.
How do I know when the shrimp are perfectly cooked?
Shrimp are done when they turn opaque and form a loose “C” shape. Avoid overcooking—they only need about 1–2 minutes per side to stay juicy and tender.
Can I add vegetables to this dish?
Yes! Stir in a handful of baby spinach, peas, or chopped asparagus during the last few minutes of cooking for extra color and nutrition without overshadowing the shrimp.
Final Thoughts
If you’re craving a meal that’s quick, impressive, and downright craveable, Creamy Lemon Parmesan Shrimp is a must-try. With every bite, you’ll taste the vibrant lemon, creamy sauce, and juicy shrimp all coming together in perfect harmony. Give it a spot on your weeknight dinner rotation—you won’t regret it!
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Creamy Lemon Parmesan Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Lemon Parmesan Shrimp is a quick and flavorful Italian-American dish featuring tender shrimp cooked in a luscious garlic cream sauce infused with fresh lemon zest and tangy Parmesan cheese. Perfect for an easy weeknight dinner, this recipe combines the rich creaminess of heavy cream and butter with the brightness of lemon and a hint of spice, served best over pasta, rice, or with crusty bread.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper, to taste
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the shrimp: Pat the shrimp dry using paper towels, then season them lightly with salt and black pepper to enhance their natural flavor.
- Cook the shrimp: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant but not browned, which will infuse the sauce with savory depth.
- Make the sauce: Pour in the heavy cream and chicken broth, then stir in freshly grated Parmesan cheese, lemon zest, lemon juice, Italian seasoning, and optional crushed red pepper flakes. Allow the mixture to simmer gently for 3 to 4 minutes while stirring regularly until the sauce thickens slightly.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet, tossing them in the creamy lemon Parmesan sauce to coat evenly. Cook for an additional 2 minutes to warm the shrimp through and blend the flavors.
- Finish and serve: Remove the skillet from heat, sprinkle fresh chopped parsley on top, and serve immediately. This dish pairs wonderfully over angel hair pasta, zucchini noodles, rice, or accompanied by crusty bread.
Notes
- For extra flavor, add a splash of white wine to the sauce before simmering.
- Use half-and-half instead of heavy cream for a lighter sauce.
- This dish pairs beautifully with angel hair pasta or zucchini noodles for a low-carb option.
- Ensure shrimp are not overcooked to maintain their tenderness.
- For a spicier kick, increase crushed red pepper flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 230 mg
