Creamy Garlic Butter Shrimp in One Pan

Oh my goodness, let me tell you about my absolute lifesaver for crazy weeknights – this One Pan Creamy Garlic Butter Shrimp! It’s the dish I make when I’m exhausted but still want something that tastes like I spent hours in the kitchen. Fifteen minutes is all you need (yes, really!) for tender shrimp swimming in the most dreamy garlic butter sauce. Trust me, your family will think you’re a culinary genius, and the best part? Just one pan to wash afterward. It’s the kind of recipe that makes Tuesday night feel like date night at a fancy restaurant.

Why You’ll Love This One Pan Creamy Garlic Butter Shrimp

Listen, I don’t mess around when it comes to quick, delicious dinners—and this shrimp dish checks ALL the boxes:

• Crazy fast: From fridge to table in 15 minutes flat—perfect for those “what’s-for-dinner?!” panic moments
• Restaurant-worthy flavor: That garlic butter sauce? So rich and creamy, you’ll want to lick the pan (no judgment)
• One pan magic: Less dishes = more time for Netflix (or chasing kids, whatever your evening demands)
• Impresses everyone: Looks fancy, tastes indulgent, but secretly couldn’t be easier
• Versatile superstar: Serve over pasta, rice, or just grab some crusty bread to soak up every last drop

Seriously—this recipe stays permanently on my fridge because I make it THAT often. Your weeknight dinner game is about to level up!

Ingredients for One Pan Creamy Garlic Butter Shrimp

Here’s everything you’ll need for that magical garlic butter sauce and plump, juicy shrimp – all measured out and ready to go:

• 1 lb (450g) large shrimp – peeled and deveined (trust me, no one wants to deal with shells mid-bite!)
• 3 tbsp butter – the good stuff, not margarine
• 4 cloves garlic – minced (fresh is best, but 1 tsp garlic powder works in a pinch)
• 1/2 cup heavy cream – makes that sauce luxuriously silky
• 1/4 cup chicken broth – keeps the sauce from being too rich
• 1/2 tsp salt – enhances all those beautiful flavors
• 1/4 tsp black pepper – freshly ground if you’ve got it
• 1 tbsp lemon juice – that bright zing cuts through the richness
• 1 tsp dried parsley – or 1 tbsp fresh if you’re feeling fancy
• 1/4 tsp red pepper flakes (optional) – for those who like a little kick

Ingredient Notes & Substitutions

Ran out of something? No stress – here’s how to adapt:

• Shrimp: Frozen works great! Just thaw overnight in the fridge or under cold running water
• Cream: Half-and-half works, or coconut milk for dairy-free (the sauce will be thinner)
• Broth: Vegetable broth keeps it pescatarian, or use white wine for extra flavor
• Spice: Skip the red pepper flakes if sensitive, or add more if you’re a heat lover like me!

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Ingredients for One Pan Creamy Garlic Butter Shrimp

Here’s everything you’ll need for that magical garlic butter sauce and plump, juicy shrimp – all measured out and ready to:

• 1 lb (450g) large shrimp – peeled and deveined
• 3 tbsp butter – the good stuff, not margarine
• 4 cloves garlic – minced (fresh is best)
• 1/2 cup heavy cream – makes that sauce luxuriously silky
• 1/4 cup chicken broth – keeps the sauce from being too rich
• 1/2 tsp salt – enhances all those beautiful flavors
• 1/4 tsp black pepper – freshly ground if you’ve got it
• 1 tbsp lemon juice – that bright zing cuts through the richness
• 1 tsp dried parsley – or 1 tbsp fresh if you’re feeling fancy
• 1/4 tsp red pepper flakes (optional) – for those who like a little kick

Ingredients for One Pan Creamy Garlic Butter Shrimp

Here’s everything you’ll need for that magical garlic butter sauce and plump,

How to Make One Pan Creamy Garlic Butter Shrimp

Alright, let’s get cooking! This creamy garlic butter shrimp comes together so fast you’ll want to have everything prepped and ready before turning on the stove. Follow these steps and you’ll be eating like royalty in no time.

Step-by-Step Instructions

1. Melt the butter: Heat your large skillet over medium heat and add the butter. Let it melt completely until it’s just starting to bubble – that’s when you know it’s ready for the garlic.
2. Sizzle the garlic: Add minced garlic and cook for 30 seconds max! You’ll smell that amazing aroma, but don’t let it brown or it’ll turn bitter. This quick cook keeps the garlic flavor bright.
3. Cook the shrimp: Add shrimp in a single layer (crowd them and they’ll steam instead of sear). Cook for 2 minutes per side until they turn that perfect pink color and curl into cute little “C” shapes.
4. Create the sauce: Pour in heavy cream and chicken broth all at once. Stir gently to combine all those delicious pan drippings into the sauce.
5. Season it up: Sprinkle in salt, pepper, and red pepper flakes (if using). Give everything a good stir and let it simmer undisturbed for 3 minutes – the sauce will thicken slightly.
6. Finish strong: Remove from heat and stir in lemon juice and parsley. Taste and adjust seasoning if needed – maybe another pinch of salt?
7. Serve immediately: Spoon that saucy shrimp over rice or pasta while it’s piping hot. Don’t forget extra napkins – this is deliciously messy!

Tips for Perfect One Pan Creamy Garlic Butter Shrimp

After making this dish countless times (my family begs for it weekly!), I’ve learned a few tricks that take it from good to “oh-my-goodness” amazing:

• Don’t crowd the shrimp: Cook them in batches if needed – overcrowding makes them steam instead of getting that perfect sear
• Watch your heat: Medium is perfect – too hot and the garlic burns, too low and the sauce won’t thicken properly
• Prep everything first: This cooks so fast you’ll want all ingredients measured and ready before turning on the stove

Bonus tip: That sauce tastes even better the next day – if you have leftovers (which you probably won’t)!

Serving Suggestions for One Pan Creamy Garlic Butter Shrimp

Here’s the best part – this dish plays well with so many sides! My absolute favorite is pouring it over a pile of fluffy white rice to soak up all that glorious sauce. But honestly, you can’t go wrong with:

• Pasta: Toss with fettuccine for instant shrimp alfredo vibes
• Crusty bread: Perfect for scooping up every last drop of sauce
• Zoodles: Keep it light with zucchini noodles if you’re feeling virtuous
• Simple salad: A crisp green salad cuts through the richness beautifully

Pro tip: Sprinkle extra parsley and a lemon wedge on top – makes it look restaurant-fancy with zero extra work!

Storage & Reheating

Got leftovers? (Lucky you!) Store cooled shrimp and sauce airtight in the fridge for up to 2 days. To reheat, warm gently in a skillet over low heat—microwaving makes shrimp rubbery. Add a splash of broth if the sauce thickens too much overnight.

Nutritional Information

Okay, let’s be real – this creamy garlic butter shrimp isn’t diet food, but everything in moderation, right? Here’s the scoop on what you’re getting per serving (about 1/4 of the recipe):

• Calories: 320 (worth every single one!)
• Protein: 28g – shrimp is packed with the good stuff
• Fat: 22g (14g saturated from all that delicious butter and cream)
• Carbs: 3g – mostly from the garlic and lemon
• Sodium: 450mg – adjust salt to taste if watching intake

Listen, these numbers are estimates – they’ll vary based on your exact ingredients. Maybe you went heavy on the butter (no shame!) or light on the cream. The important thing? This dish is packed with flavor and comes together in minutes. That’s what I call a nutritional win in my book!

Frequently Asked Questions

I get asked about this creamy garlic butter shrimp all the time – here are the answers to the questions that pop up most:

Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry really well – excess water makes the sauce watery.

How can I thicken the sauce more?
Simmer an extra minute or two, or mix 1 tsp cornstarch with 1 tbsp cold water and stir it in at the end. But honestly, I love it just slightly saucy for dipping bread!

What if I don’t have heavy cream?
Half-and-half works in a pinch (sauce will be thinner), or coconut milk for dairy-free. Just avoid milk – it tends to curdle with the lemon juice.

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