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Plate of Garlic Shrimp Pasta garnished with parsley and lemon slices

Garlic Parmesan Shrimp Skillet

A cozy and buttery shrimp dish inspired by Ruth's Chris, ready in just 20 minutes. Perfect for a weeknight meal or a fancy dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined Large shrimp cook quickly; watch them.
  • 2 tbsp olive oil For cooking the shrimp.
  • 3 tbsp butter Unsalted butter helps control salt.
  • 4 cloves garlic, finely minced Fresh garlic = bigger flavor.
  • 1/2 cup heavy cream Alternatively, can use half-and-half plus a tablespoon of flour to thicken.
  • 1/2 cup freshly grated Parmesan cheese Use freshly grated, not powdered.
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes Optional - add for heat.
  • 1 tbsp fresh lemon juice
  • Salt and black pepper, to taste
  • Chopped parsley, for garnish Optional.

Method
 

Preparation
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
  2. Season the shrimp with salt and black pepper. Add them in a single layer and cook for 2–3 minutes per side until pink and just opaque.
  3. Remove shrimp and set aside.
Cooking the Sauce
  1. Lower the heat to medium and add 3 tbsp butter to the same skillet. When the butter melts and foams, add the minced garlic and sauté until fragrant—about 30 seconds to 1 minute.
  2. Pour in 1/2 cup heavy cream and stir in 1/2 cup Parmesan cheese, 1/2 tsp Italian seasoning, and 1/4 tsp red pepper flakes if desired. Stir until the cheese melts and the sauce thickens slightly.
  3. Return the shrimp to the skillet and toss gently in the sauce to coat. Heat just enough to warm the shrimp through.
Finishing Touches
  1. Stir in 1 tbsp fresh lemon juice, taste, and adjust salt and pepper as needed. Serve hot with chopped parsley on top.

Notes

For best texture, cook just before serving. Store leftovers in an airtight container for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of cream.