Parmesan Garlic Shrimp Recipe

There’s something undeniably magical about the combination of shrimp, garlic, and Parmesan. It’s one of those flavor trios that never fails to impress, no matter how simple or complex the dish. This Parmesan Garlic Shrimp recipe takes that classic blend and elevates it with a creamy sauce that’s so rich and comforting, you’ll want to spoon every last drop over your rice. It’s quick, satisfying, and perfect for a weeknight dinner that feels just a little bit fancy. Let’s dive into why this recipe has become a staple in my kitchen and how you can easily make it your own!

Parmesan Garlic Shrimp Recipe

How I fell in love with this recipe 🧡

You know that feeling when you’re short on time but still want a home-cooked meal that hits the spot? That’s exactly how this Parmesan Garlic Shrimp recipe came into my life. One busy evening, with a nearly empty fridge, I found myself staring at a bag of frozen shrimp and a can of mushroom soup. It didn’t sound like much at first, but once the butter started melting and the garlic hit the pan, I knew I was onto something. The smell of the garlic sautéing had me instantly hooked, and from that moment on, this dish became one of my go-to “comfort dinners.” Plus, it’s one of those recipes where the leftovers (if there are any!) taste just as good the next day—if not better.

A bit of background on this dish

Shrimp is such a versatile protein, found in dishes all over the world, from spicy Thai curries to Southern shrimp and grits. This particular recipe leans into Italian-inspired flavors, pairing shrimp with Parmesan, garlic, and wine, much like you’d find in a classic scampi. Over the years, cream-based sauces have worked their way into shrimp dishes to add richness, and that’s where the cream of mushroom soup comes into play here. While it might seem like a modern twist, this ingredient actually ties everything together into a silky, savory sauce that feels both indulgent and comforting.

Let’s talk ingredients: the stars of the show

Shrimp

Shrimp is the hero here, of course. I like to use large shrimp (21/25 count per pound), as they stay juicy and tender without overcooking. If you’re in a pinch and only have frozen shrimp, no worries! Just defrost them under cold running water for a few minutes before cooking. You could also swap in chicken if shrimp isn’t your thing—it’s equally delicious!

Garlic and shallots

The shallots add a subtle sweetness that balances the boldness of the garlic. If you can’t find shallots, a small yellow onion will work in a pinch. And when it comes to garlic, the more, the merrier. That said, you can adjust the amount depending on your preference (but personally, I love when the garlic is front and center).

Parmesan cheese

Parmesan brings a nutty, salty edge to the dish, giving the sauce its signature flavor. I always recommend grating your Parmesan fresh—it melts better and has a more robust flavor. In a bind, pre-grated will work, but you’ll miss out on that extra depth of flavor. You could even experiment with Pecorino Romano if you want something with a little more bite.

Wine

A splash of dry white wine adds acidity and helps deglaze the pan, bringing all the flavors together. If you don’t have wine on hand or prefer to cook without alcohol, you can substitute chicken broth or a bit of lemon juice to achieve a similar effect.

Parmesan Garlic Shrimp Recipe

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

For this recipe, the tools are pretty straightforward. A 12-inch skillet is ideal because it gives the shrimp enough room to cook evenly and allows the sauce to reduce properly. If you don’t have a skillet that large, just be mindful of overcrowding the shrimp—working in batches is better than steaming them.

You’ll also need a basic saucepan for cooking the rice. I like using long-grain white rice here because it soaks up the sauce beautifully, but you could easily substitute with jasmine or basmati rice for a slightly different flavor profile. And if rice isn’t your thing, try serving the shrimp over pasta, mashed potatoes, or even cauliflower rice for a low-carb option.

Step-by-step: Cooking alongside me

Step 1: Cook the rice

While your rice is bubbling away on the stovetop (or in your rice cooker, if you’re fancy like that), let’s get started on the shrimp. I like to time it so the shrimp is ready just as the rice finishes cooking. But don’t stress if the timing isn’t perfect—it’s all going to come together beautifully in the end.

Step 2: Sauté the shrimp

Melt the butter in your skillet over medium-high heat. Once it’s nice and bubbly, toss in the shrimp. Now, here’s where it’s easy to overcook things—shrimp cook super quickly. Give them about 2 minutes on each side, just until they turn pink. You’ll want to pull them out before they’re completely done since they’ll cook a bit more when they’re added back into the sauce later.

Step 3: Build the flavor

In the same skillet, add your chopped shallots. Cook them for about 2 minutes until they soften and become translucent, then add in the garlic and red pepper flakes. You’ll only need about 30 seconds here—any longer and the garlic can burn. Next, pour in the white wine (or broth/lemon juice) and let it simmer until reduced by half, which should take about 2 minutes. This will add a lovely depth to your sauce.

Step 4: Create the creamy sauce

Now, stir in the cream of mushroom soup and chicken broth. Raise the heat just enough to bring the mixture to a gentle boil, then reduce it to medium. Let the sauce thicken for about 4 minutes, stirring occasionally to prevent sticking. Finally, stir in the Parmesan cheese, which will melt into the sauce, making it wonderfully rich and cheesy.

Step 5: Bring it all together

Add the shrimp back into the pan and give everything a good stir to coat the shrimp in the sauce. Sprinkle with freshly chopped parsley or basil, and just like that, you’re ready to serve!

Parmesan Garlic Shrimp Recipe

Variations to try (because one version is never enough)

  • Gluten-free option: Simply use a gluten-free cream of mushroom soup and you’re all set! The rest of the ingredients are naturally gluten-free.
  • Low-carb twist: Serve the shrimp over zucchini noodles or cauliflower rice instead of regular rice for a lighter, low-carb meal.
  • Vegan adaptation: If you’re up for a challenge, you can swap the shrimp for firm tofu or tempeh and use a dairy-free butter alternative. Substitute the cream of mushroom soup with a homemade cashew cream sauce and vegan broth.
  • Spice it up: Feel free to double (or triple!) the red pepper flakes if you like a little more heat. A dash of cayenne would also work nicely.
  • Herby upgrade: Swap out the parsley for fresh basil or thyme, depending on what you have on hand. They’ll add a fresh, aromatic note that complements the shrimp perfectly.

Serving suggestions: Make it a meal

When it comes to serving, I love plating this shrimp dish in a wide, shallow bowl over a bed of fluffy white rice. Garnish with an extra sprinkle of Parmesan and a few fresh herbs for color. To balance out the richness of the sauce, I like to serve it with a simple side salad with a light vinaigrette or some sautéed greens, like spinach or kale.

Drink pairings 🍷

If you’re a wine lover, a crisp Pinot Grigio or Sauvignon Blanc pairs wonderfully with the garlic and shrimp. The acidity in these wines cuts through the richness of the sauce. For non-alcoholic options, a sparkling water with a squeeze of lemon adds a refreshing touch.

Leftovers and storage tips

If you’re lucky enough to have leftovers, store the shrimp and sauce in an airtight container in the fridge for up to 2 days. When reheating, do so gently in a skillet over low heat to avoid overcooking the shrimp. You can also microwave it, but be sure to stir halfway through to distribute the heat evenly. I’ve found that a splash of broth or water helps loosen up the sauce when reheating, so it doesn’t dry out.

Scaling the recipe for a crowd

Need to make this for a larger group? No problem! The recipe doubles easily—just make sure your skillet is big enough to handle all that shrimp. If not, cook the shrimp in batches to avoid overcrowding the pan. One thing to note: when scaling up, keep an eye on the seasoning, especially the Parmesan and garlic, to make sure the flavors stay balanced.

Parmesan Garlic Shrimp Recipe

FAQs

Q: Can I use cooked shrimp? A: Absolutely! If you’re using pre-cooked shrimp, just add them at the end when you’re stirring in the sauce. They only need to be heated through, so you won’t risk overcooking them.

Q: What can I use instead of white wine? A: You can substitute chicken broth or even a little lemon juice for a similar flavor. It won’t be quite as complex, but it still works great!

Q: Can I freeze this dish? A: While shrimp don’t always freeze well after cooking, you can freeze the sauce! Just leave the shrimp out, freeze the sauce, and add fresh shrimp when you reheat it.

Q: What other cheeses can I use? A: If you don’t have Parmesan, try Pecorino Romano or even a sharp white cheddar for a different twist on the dish.

Q: Can I use brown rice? A: Yes! Brown rice works well here, though you’ll need to adjust the cooking time for the rice since it takes longer than white rice.

In conclusion

This Parmesan Garlic Shrimp recipe is one of those dishes that feels like a special occasion meal, even though it’s simple enough for a busy weeknight. I hope you’ll give it a try and experiment with your own twists! Whether you’re a garlic lover, a Parmesan addict, or just a fan of easy, flavorful dinners, this recipe is sure to become a staple in your kitchen too.

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Parmesan Garlic Shrimp Recipe

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This Parmesan Garlic Shrimp recipe is a quick and comforting dish with a rich, creamy sauce, perfect for busy weeknights.

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 cup uncooked long grain white rice
  • 2 tablespoons salted butter
  • 1 pound uncooked shrimp (21/25 count per pound), peeled and deveined
  • 1 small shallot, chopped (about 1/3 cup)
  • 1 tablespoon minced garlic
  • 1/8 teaspoon crushed red pepper (add more, if desired)
  • 1/4 cup dry white wine
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Gluten Free Cream of Mushroom Soup
  • 3/4 cup Swanson® Chicken Broth
  • 1/4 cup grated Parmesan cheese

Instructions

Step 1: Cook the rice

While your rice is bubbling away on the stovetop (or in your rice cooker, if you’re fancy like that), let’s get started on the shrimp. I like to time it so the shrimp is ready just as the rice finishes cooking. But don’t stress if the timing isn’t perfect—it’s all going to come together beautifully in the end.

Step 2: Sauté the shrimp

Melt the butter in your skillet over medium-high heat. Once it’s nice and bubbly, toss in the shrimp. Now, here’s where it’s easy to overcook things—shrimp cook super quickly. Give them about 2 minutes on each side, just until they turn pink. You’ll want to pull them out before they’re completely done since they’ll cook a bit more when they’re added back into the sauce later.

Step 3: Build the flavor

In the same skillet, add your chopped shallots. Cook them for about 2 minutes until they soften and become translucent, then add in the garlic and red pepper flakes. You’ll only need about 30 seconds here—any longer and the garlic can burn. Next, pour in the white wine (or broth/lemon juice) and let it simmer until reduced by half, which should take about 2 minutes. This will add a lovely depth to your sauce.

Step 4: Create the creamy sauce

Now, stir in the cream of mushroom soup and chicken broth. Raise the heat just enough to bring the mixture to a gentle boil, then reduce it to medium. Let the sauce thicken for about 4 minutes, stirring occasionally to prevent sticking. Finally, stir in the Parmesan cheese, which will melt into the sauce, making it wonderfully rich and cheesy.

Step 5: Bring it all together

Add the shrimp back into the pan and give everything a good stir to coat the shrimp in the sauce. Sprinkle with freshly chopped parsley or basil, and just like that, you’re ready to serve!

Notes

Serving suggestions: Make it a meal

When it comes to serving, I love plating this shrimp dish in a wide, shallow bowl over a bed of fluffy white rice. Garnish with an extra sprinkle of Parmesan and a few fresh herbs for color. To balance out the richness of the sauce, I like to serve it with a simple side salad with a light vinaigrette or some sautéed greens, like spinach or kale.

  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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