Go Back
Garlic parmesan shrimp skillet inspired by Ruth's Chris restaurant

Garlic Parmesan Shrimp Skillet

A buttery, garlicky shrimp dish inspired by Ruth's Chris, perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined Large shrimp cook quickly, watch closely.
  • Salt and black pepper, to taste Adjust seasoning as needed.
  • 2 tbsp olive oil For cooking shrimp.
  • 3 tbsp butter Use unsalted butter to control salt.
  • 4 cloves garlic, finely minced Fresh garlic = bigger flavor.
  • 1/2 cup heavy cream Can substitute with whole milk but it will be thinner.
  • 1/2 cup freshly grated Parmesan cheese Freshly grated melts best.
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional) For heat.
  • 1 tbsp fresh lemon juice Adjust to taste.
  • Optional: chopped parsley, for garnish

Method
 

Cooking Shrimp
  1. Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers.
  2. Season shrimp with salt and black pepper, then add to the hot skillet in a single layer.
  3. Cook shrimp for 2–3 minutes per side, until pink and slightly curled with golden edges. Remove and set aside.
Making the Sauce
  1. Lower heat to medium and add 3 tbsp butter to the same skillet.
  2. Add minced garlic and sauté for 30–45 seconds until fragrant but not browned.
  3. Stir in 1/2 cup heavy cream, 1/2 cup Parmesan, 1/2 tsp Italian seasoning, and red pepper flakes if desired. Bring to a gentle simmer.
  4. Watch the sauce thicken until it coats the back of a spoon.
Combining and Serving
  1. Return shrimp to the skillet and toss to coat in the sauce.
  2. Stir in 1 tbsp fresh lemon juice, taste, and adjust seasoning.
  3. Garnish with chopped parsley and serve hot.

Notes

Store in an airtight container for 2–3 days in the fridge. Not ideal for freezing due to cream separating. Reheat gently with cream or broth to revive texture.