Parmesan Garlic Shrimp Recipe

If you’re anything like me, quick and flavorful dinners are a lifesaver. That’s where this Parmesan Garlic Shrimp recipe steps in. It’s the kind of meal that feels fancy enough for a special occasion, yet is so simple to make that you could pull it off on a busy weeknight. The combination of juicy shrimp, creamy sauce, and perfectly cooked rice just hits all the right notes. Plus, Parmesan and garlic together? Well, you can never go wrong with that duo.

I first tried this recipe on a whim when I was craving something indulgent but didn’t want to spend too much time in the kitchen. Let me just say, it was love at first bite. Now, it’s on regular rotation at my house, especially when I need something fast but packed with flavor.

this RECIPE

A quick shrimp dish with a nostalgic twist

This recipe is a fun spin on a classic shrimp scampi but with the comfort-food vibes of a creamy, garlicky pasta. Growing up, shrimp scampi was something we reserved for special family gatherings. But one day, I thought, “Why not take those same flavors and make them more accessible?” That’s where the addition of creamy mushroom soup and Parmesan came in. It’s still got that garlicky goodness, but the creamy sauce makes it feel like a warm hug on a plate. And trust me, every time I cook this, it brings back memories of family dinners—but without the hours of prep!

The backstory: from scampi to creamy shrimp bliss

Traditionally, shrimp scampi is an Italian-American dish made with a garlic butter sauce and served over pasta. But this version leans more into creamy territory, thanks to the use of cream of mushroom soup and chicken broth. Though it’s not a classic Italian recipe, it offers the best of both worlds—the comforting familiarity of creamy sauce with the lightness of shrimp. Shrimp dishes have evolved over the years, and this recipe is a perfect example of how we can adapt and get creative with tradition.

Let’s talk ingredients: the good, the better, and “oops, I’m out of that”

Shrimp, garlic, and Parmesan might be your headliners here, but every ingredient plays a crucial role.

• Shrimp: The star of the dish! I like using 21/25 count shrimp (those are the big ones) because they stay tender and juicy. If you’re in a pinch, smaller shrimp will work, too—just adjust the cooking time. Pro tip: If you can get wild-caught shrimp, they’re often sweeter and more flavorful.
• Parmesan cheese: Adds that salty, nutty richness. Freshly grated Parmesan melts best, but I won’t judge if you use the pre-grated kind. In a pinch, pecorino romano or even asiago cheese can step in.
• Cream of mushroom soup: This is where things get creamy. It’s a surprising ingredient in a shrimp dish, but it creates a smooth, comforting sauce. If you’re gluten-free, be sure to grab the gluten-free variety of cream of mushroom soup.
• Chicken broth: It helps thin out the sauce a bit while adding savory depth. You could swap in vegetable broth or even shrimp stock if you’re feeling fancy.
• Garlic: Garlic is a must for that punch of flavor. If you’re out of fresh garlic, garlic powder can save the day, but fresh is always best.
• Shallot: Adds a subtle oniony sweetness to the base. If you don’t have one on hand, a small onion will work just fine.

Kitchen gear: What you need (and what you can totally skip)

This recipe doesn’t require much in the way of special tools, which is one of the reasons it’s perfect for busy nights. Here’s what I usually rely on:

• A 12-inch skillet: You need enough room to cook the shrimp without crowding them. If the shrimp are too packed, they’ll steam instead of getting that beautiful sear. If you don’t have a skillet this size, use the largest one you’ve got, or cook the shrimp in batches.
• A good knife: Chopping garlic and shallots can be a breeze with a sharp chef’s knife. If you don’t have a shallot, a regular onion will work, so no need to stress over fancy ingredients.
• A pot for rice: Any saucepan or rice cooker will do the trick. Just follow the instructions on your rice package (or throw it in the rice cooker and call it a day).

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Cook the rice: Start by cooking the rice according to the package directions. This way, it’ll be ready to go when the shrimp is done. I’ve forgotten to start the rice more times than I’d like to admit, so it’s always the first thing I do now.
2. Cook the shrimp: While the rice cooks, melt the butter in your skillet over medium-high heat. Add the shrimp and cook for about 2 minutes. They should be just turning pink but not fully cooked through. If you overcook them here, they’ll turn rubbery later—been there, done that! Remove the shrimp from the pan and set them aside, covered, to keep warm.
3. Sauté the shallot and garlic: In the same pan, toss in your chopped shallot and cook it for about 2 minutes. Add the garlic and red pepper flakes, stirring constantly for 30 seconds. Be careful not to burn the garlic—it can turn bitter quickly (trust me, I’ve learned this the hard way!).
4. Make the sauce: Pour in the cream of mushroom soup and chicken broth, and bring the mixture to a boil. Once it’s bubbling, lower the heat to medium and let it cook for about 4 minutes, stirring occasionally. This is where all those flavors start to come together, and your kitchen will smell amazing.
5. Finish it off: Stir the shrimp back into the skillet and add the Parmesan cheese. Let everything cook together for another minute or two. The sauce should thicken slightly, and the shrimp will finish cooking. Don’t forget to taste the sauce—if you like it spicier, you can sprinkle in a little more crushed red pepper at this point.
6. Serve: Spoon the shrimp and sauce over your hot rice and sprinkle some fresh basil or parsley on top for a burst of color and freshness.

Variations: How to make it your own

• Low-carb option: Skip the rice and serve the shrimp over zucchini noodles or cauliflower rice. I’ve tried it with both, and it’s surprisingly satisfying.
• Gluten-free version: Make sure to use gluten-free cream of mushroom soup. Other than that, the rest of the recipe is naturally gluten-free!
• Extra veggies: I’ve thrown in spinach, mushrooms, or even chopped bell peppers before, and it turns out great. Just sauté them along with the shallots for some extra texture and nutrients.
• Seasonal twist: In the summer, try grilling the shrimp instead of sautéing them. It gives the dish a slightly smoky flavor that pairs perfectly with the creamy sauce.
• Spice it up: If you’re a heat lover, add extra red pepper flakes or a splash of hot sauce when you stir in the shrimp. It’ll kick things up a notch without overpowering the other flavors.

Serving suggestions: Make it dinner-party worthy

To make this meal even more special, serve it family-style with the shrimp and sauce poured over a big platter of rice. Garnish with fresh parsley or basil and maybe even some extra Parmesan on top for a little extra flair. For a pop of color, serve with a side of roasted asparagus or a simple mixed green salad. And don’t forget the lemon wedges! A squeeze of fresh lemon juice over the shrimp just before serving brightens up the whole dish.

Drink pairings: What to sip alongside

you can’t go wrong with a crisp, refreshing lemonade. The acidity of the lemon complements the rich, creamy sauce beautifully. If you’re in the mood for something sparkling, a fizzy soda water with a twist of lime or lemon can add that nice, light contrast to the shrimp. For a cozy evening, a simple iced tea with a hint of mint will do the trick.

Storage and reheating: Making the most of leftovers

If you’re lucky enough to have leftovers, this dish keeps well for about two days in the fridge. Store the shrimp and sauce in an airtight container, separate from the rice to avoid sogginess. To reheat, warm the shrimp and sauce gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much. Microwave works in a pinch, but be careful not to overcook the shrimp. They can get tough quickly!

Scaling the recipe: Cooking for a crowd (or just yourself)

This recipe easily doubles if you’re feeding a larger group—just make sure you have a big enough skillet to handle all the shrimp. If you’re cooking for one or two, halving the recipe works just as well. The only thing to watch for is the sauce; you might want to reduce the broth slightly so the sauce doesn’t get too thin when you’re making a smaller batch.

Frequently asked questions

1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely before cooking. You can do this by running cold water over the shrimp in a colander.

2. What other sides go well with this dish?
In addition to rice, you can serve this with crusty bread to soak up the sauce or alongside steamed vegetables.

3. Can I use a different cheese?
Sure! Pecorino Romano or even a mild Gruyère can work in a pinch, though the flavor will be a little different.

4. Can I freeze this dish?
I wouldn’t recommend freezing the shrimp, as they can get rubbery when reheated. However, the sauce and rice freeze well, so you could make those ahead of time.

5. How spicy is this dish?
It’s mildly spicy as written, but you can easily adjust the heat level by adding more or less red pepper flakes.

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