Go Back
–+ servings

Creamy Garlic Shrimp

This creamy garlic shrimp features jumbo shrimp coated in a bold smoky spice blend, pan-seared, and finished in a rich garlic cream sauce with parmesan and chicken broth. Inspired by the creamy Cajun shrimp at CR Surf and Turf in Austin, serve it over rice or loaded into a crispy homemade banh mi baguette for the ultimate meal.
Print Recipe Pin Recipe
Course: Appetizer, Dinner, Main Course
Cuisine: American, Cajun-inspired, Fusion
Keyword: banh mi shrimp, cajun shrimp recipe, creamy cajun shrimp, creamy garlic shrimp, creamy shrimp pasta alternative, easy shrimp dinner, garlic shrimp recipe, parmesan shrimp, quick shrimp recipe, shrimp in cream sauce, spicy garlic shrimp, weeknight shrimp dinner
Servings: 4

Ingredients

Spice Blend

  • 2 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp italian seasoning
  • 2 tsp chili powder
  • 2 tsp paprika

Shrimp

  • 1 lb jumbo shrimp peeled and deveined
  • drizzle of olive oil
  • salt and pepper to taste
  • half of the spice blend

Cream Sauce

  • 2 tbsp butter
  • 1-2 tbsp garlic minced
  • 1/4 cup chicken broth adjust based on consistency preference (more if you want soupier, less thick)
  • 1 cup heavy cream
  • remaining half of spice blend
  • 1/4 cup parmesan cheese grated
  • salt and pepper to taste

To Serve

Instructions

  • Make spice blend: Combine all spices and divide into two equal portions.
  • Season shrimp: Toss shrimp with olive oil, salt, pepper, and one portion of spice blend.
  • Sear shrimp: Cook in a hot oiled pan over medium-high heat 1-2 minutes per side until pink and slightly charred. Remove and set aside.
  • Build sauce: In the same pan melt butter. Cook minced garlic until fragrant. Add chicken broth and scrape up any bits. Add heavy cream and remaining spice blend. Simmer 3-4 minutes until slightly thickened.
  • Add parmesan: Stir in grated parmesan until fully melted.
  • Finish: Add shrimp back to pan and toss to coat. Heat through 1 minute. Taste and adjust seasoning.
  • Serve: Top with fresh parsley. Serve over rice or in a banh mi baguette.