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Creamy Lemon Garlic Parmesan Shrimp

Published: / Updated: / 30 Comments

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This creamy lemon garlic parmesan shrimp recipe comes together in about 20 minutes and has the most amazing cream sauce! 

creamy shrimp (lemon garlic parmesan sauce) in a skillet

This recipe is based on my popular Easy Creamy Tuscan Shrimp Recipe. It's cooked in a similar way, and it's equally delicious! Lemon, garlic, cream, and parmesan cheese. Hmmm... it sounds like something straight out of the Salt & Lavender playbook. 😉

This recipe is easy enough for a weeknight but tasty enough for company! 

What kind of shrimp to use?

I use raw frozen shrimp and thaw them by running them under cool water in a colander. Shrimp cook fast, so I don't like buying pre-cooked shrimp since double cooking them can turn them rubbery. I used 31-40 count size, but you could use slightly larger or slightly smaller shrimp if you wish.

uncooked shrimp in a colander

Recipe notes & tips:

  • I strongly recommend using the suggested heavy cream. Something with a lower fat content is likely to get curdled by the citrus in this recipe. If you must sub, try coconut milk, but I can't guarantee results will be as good (and it'll have a slight coconut flavor).
  • Feel free to take the tails off the shrimp! I mostly leave them on for photos so there's more contrast.
  • As always, I recommend keeping a wedge of parmesan in your fridge and grating it yourself (it tastes and melts much better than the pre-grated kind!). I use this cheese grater.
  • I use my Microplane zester/grater to zest the lemon.

Love garlic cream sauces? Try my Creamy Garlic Chicken.

creamy garlic shrimp on a bed of mashed potatoes

What to serve with creamy lemon garlic parmesan shrimp?

Try mashed potatoes, pasta (or egg noodles), or rice.

More tasty shrimp recipes to try:

close-up of creamy lemon garlic shrimp in a skillet

Will you give these creamy garlic shrimp a try? Questions? Let me know in the comments below. Tag me #saltandlavender on Instagram if you've made one of my recipes.

creamy shrimp (lemon garlic parmesan sauce) in a skillet

Creamy Lemon Garlic Parmesan Shrimp

This creamy lemon garlic parmesan shrimp recipe comes together in about 20 minutes and has the most amazing cream sauce! 
5 from 9 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 431 kcal

Ingredients
 

  • 1 pound shrimp (I used 31-40 count size) thawed & peeled
  • 2 tablespoons butter
  • 1 teaspoon flour
  • 4-5 cloves garlic minced
  • 1 tablespoon lemon juice + zest of 1 lemon
  • 1 cup heavy/whipping cream
  • 1/4 teaspoon Italian seasoning
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon fresh parsley chopped
  • Salt & pepper to taste

Instructions
 

  • Prep the shrimp (run them under cool water if they're frozen). You can remove the tails if you want. Pat them dry with paper towel.
  • Melt the butter over medium-high heat in a large skillet. Stir in the flour and cook for about a minute.
  • Add the garlic and cook for 30 seconds.
  • Stir in the lemon juice + zest, cream, and Italian seasoning. Simmer for 2 minutes.
  • Add the shrimp and cook for around 5 minutes, stirring occasionally, or until they're cooked through and the sauce has thickened up a bit (be careful not to overcook the shrimp). Reduce the heat a bit if it's bubbling like crazy/thickening too fast.
  • Stir in the parmesan cheese and parsley, then take the skillet off the heat.
  • Season with salt & pepper as needed. Serve immediately.

Notes

  • I do NOT recommend subbing the cream for half-and-half or milk because there is a very good chance the lemon juice will curdle the sauce.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 431kcalCarbohydrates: 4gProtein: 30gFat: 33gSaturated Fat: 20gCholesterol: 393mgSodium: 1146mgPotassium: 163mgFiber: 1gSugar: 1gVitamin A: 1242IUVitamin C: 9mgCalcium: 347mgIron: 3mg
Keyword creamy lemon garlic shrimp, creamy shrimp
Author Natasha Bull
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  2. Doug H. says

    5 stars
    I made this tonight and it was AMAZING!! So easy to make, and the flavor is incredible! We thought the lemony flavor was a nice compliment to the creamy garlic-parmesan richness of the sauce. This is a new staple in our household! I think I'm going to try this recipe next using chicken instead of shrimp.

    Reply

  3. Izzy says

    5 stars
    Deeeeeelicious!!!! I eat this with a nice salad and my lunch is the envy of everyone! Super easy as well. Thank you!!

    Reply

  6. Katie says

    I have made this dish three times now and it’s one of our favorite meals! We absolutely love this sauce! It’s so easy to pull together on a weeknight. I have made several of your recipes and they are always a hit! Thank you for sharing!

    Reply

  7. Margaret Prowse says

    5 stars
    This was my first time making this and served it to company (I normally never do that...always use tested recipes first). As we are watching our waistlines, I changed the cream to 1/2 and 1/2, and cut the parmesan cheese down to 3/4 cup. This meal was VERY creamy and rich....you wouldn't have wanted it any richer. I also bumped up color and interest by adding 1 cup asparagus tips, 1 cup sliced mushrooms, 1 cup sliced spring onions, 1 sliced shallot. I cooked all additions except for the asparagus with the garlc and oil, but added the asparagus when I added the shrimp. I did not find this overly lemony as some comments suggested....it was perfect. Fabulous meal I will definitely make again. Everyone asked for the recipe so that's a good sign of a winner.

    Reply

  8. Irene Weatherfield says

    Made this for dinner last night and it was a huge success. Wish I had made enough for leftovers today. Each bite that my husband took was followed by a "yum".
    So easy too.

    Reply

  9. Brenda Grammer says

    Loved this simple recipe. Followed it faithfully. Really delicious. Only made really enough for two people. Need to double for leftovers. Served over wild rice. Perfect. I could not find the larger shrimp, so got the mini's; perfect for a spoon. Lots of flavor!

    Reply

  10. S.burnham says

    Simply Amazing. I used limes instead of the lemons and heavy cream. Enough for leftovers 🥰 This, as my husband puts it, is a do over!

    Reply

  11. Amanda says

    5 stars
    Delicious!! I didn't have lemon/zest (just lemon juice) and it still turned out amazing! I served it over pasta. I will definitely make this again! Your recipes never disappoint!

    Reply

    • Natasha says

      I'm so happy you enjoyed the recipe, Amanda!! Thanks so much. Really appreciate you following along and taking the time to write me a review. 😀

      Reply

  14. Karen Krause says

    I’ve made this recipe twice and it’s so good!
    Today I tried subbing coconut milk for the heavy cream and it was still delicious!
    Thanks for the great recipe

    Reply

  15. Kathy says

    5 stars
    Just made this it was deeeeelicious! I love lemon and garlic. It was light, I made half the recipe as it was just me . Would definitely make again perhaps with scallops or chicken! #saltandlavender

    Reply