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Garlic Parmesan Shrimp Skillet

A simple, quick dish inspired by Ruth's Chris, featuring shrimp in a rich garlic Parmesan sauce that's perfect for special weeknight dinners.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 3 tbsp butter Use unsalted butter to control salt.
  • 4 cloves garlic, finely minced Fresh garlic = bigger flavor.
  • 1/2 cup heavy cream You can substitute with half-and-half plus a tablespoon of flour to thicken.
  • 1/2 cup freshly grated Parmesan cheese Freshly grated Parmesan melts best.
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp fresh lemon juice
  • Optional: chopped parsley, for garnish

Method
 

Preparation
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
  2. Season shrimp with salt and pepper; add them to the hot skillet. Cook 2–3 minutes per side until pink and slightly golden at the edges.
  3. Remove the shrimp to a plate and set aside.
Making the Sauce
  1. Lower the heat to medium and add 3 tablespoons butter to the same skillet; stir in the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
  2. Pour in 1/2 cup heavy cream; stir in 1/2 cup freshly grated Parmesan, 1/2 tsp Italian seasoning, and 1/4 tsp red pepper flakes if using; bring to a gentle simmer.
  3. Return the shrimp to the skillet and toss them in the sauce until coated.
  4. Stir in 1 tablespoon fresh lemon juice before serving.
Serving
  1. Serve hot with crusty bread, pasta, or mashed potatoes.
  2. Garnish with chopped parsley and additional lemon if desired.

Notes

To save time, peel shrimp ahead and store chilled. If garlic burns, start the garlic step over with fresh butter on lower heat. For variations, consider adding smoked paprika or substituting parsley with basil for a fresh twist.