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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
5 from 17 votes

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! 
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4


  • 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


  • 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.


  • 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.


Calories: 431kcal, Carbohydrates: 4g, Protein: 30g, Fat: 33g, Saturated Fat: 20g, Cholesterol: 393mg, Sodium: 1146mg, Potassium: 163mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1242IU, Vitamin C: 9mg, Calcium: 347mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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5 from 17 votes (1 rating without comment)

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  1. Tammy Watts says:

    5 stars
    So delicious! Used angel hair pasta, person preference.

    1. Natasha says:

      Wonderful! So glad you enjoyed it, Tammy! Thanks for your review. 🙂

  2. Stacy Norris says:

    5 stars
    Fabulous recipe hands down!

    1. Natasha says:

      Thank you so much, Stacy!!

  3. Beth says:

    Can’t wait to try this! I already have everything I need on hand!
    💛 🍋 💛

    1. Natasha says:

      Hope you love it, Beth!! 😀

  4. Courtney Gribble says:

    5 stars
    Delicious! Easy to follow recipe and it came together quickly. Adding to our meal rotations!

    1. Natasha says:

      I’m so glad you liked it, Courtney!! 😀