10-minute extra-rich garlic butter Parmesan shrimp straight from frozen

Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 1 lb frozen raw shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 5 cloves garlic, finely minced
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ¼ tsp Italian seasoning
• ¼ tsp smoked paprika
• ¼ tsp black pepper
• ¼ tsp red pepper flakes, optional
• ½ tsp salt, or to taste
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• Extra Parmesan for serving

Instructions

1. Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.
2. Add the frozen shrimp directly to the hot skillet in a single layer. Cook for about 2 minutes, then turn the shrimp over. Cooking seafood directly from frozen can be done, but it may release extra water, so keep the heat high enough to evaporate it quickly. USDA guidance emphasizes cooking seafood until the flesh is pearly and opaque.
3. Continue cooking for another 2–3 minutes until most of the excess moisture has evaporated and the shrimp are nearly cooked.
4. Add the remaining 2 tablespoons butter and minced garlic. Stir constantly for about 45–60 seconds until the garlic is fragrant.
5. Season with Italian seasoning, smoked paprika, black pepper, salt, and red pepper flakes.
6. Lower the heat to medium. Pour in the heavy cream and stir well.
7. Add the Parmesan gradually while stirring until it melts into a thick, creamy garlic-butter sauce.
8. Add the lemon juice and chopped parsley. Toss the shrimp through the sauce for another 30–60 seconds.
9. Remove from the heat as soon as the shrimp are fully cooked. They should be firm and pearly/opaque rather than translucent.
10. Sprinkle with extra Parmesan and parsley. Serve immediately with crusty bread, pasta, rice, or vegetables.

Nutrition Information

Approximate per serving, based on 4 servings:

Calories: 390–420
Protein: 31–34 g
Carbohydrates: 5–7 g
Fat: 27–30 g
Saturated Fat: 16–18 g
Fiber: 0–1 g
Sugar: 2–3 g
Sodium: 700–900 mg

Nutrition varies depending on the shrimp, butter, Parmesan, cream, and amount of added salt.

Allergen Information

Contains: Shellfish and milk/dairy.

Usually gluten-free if all packaged ingredients are gluten-free.

Usually nut-free, but check ingredient labels for cross-contact.

Tips

Do not overcrowd the skillet. If using a very large amount of frozen shrimp, cook in batches.

Freshly grated Parmesan gives the sauce a smoother texture.

If the shrimp release a lot of water, let the liquid cook off before adding the cream.

For an even richer sauce, add 1 oz softened cream cheese with the heavy cream.

For extra garlic flavor, add 1 more clove of garlic at the end.

For spicy garlic Parmesan shrimp, increase the red pepper flakes or add a pinch of cayenne.

Q&A

Can I use frozen cooked shrimp?

Yes, but reduce the cooking time substantially. Since cooked shrimp only need to be heated through, prolonged cooking can make them rubbery.

Can I use frozen shrimp with shells?

Yes. Shell-on shrimp work, but peeling them before serving is less convenient and the sauce will be messier.

Do I need to thaw the shrimp first?

No for this quick skillet method. However, if you do thaw shrimp, use the refrigerator, cold water, or microwave rather than leaving them at room temperature.

Can I make this without heavy cream?

Yes. Use about ¾ cup half-and-half, but the sauce will be lighter and thinner.

How do I make it extra cheesy?

Add another ¼ cup Parmesan and ¼ cup mozzarella. Keep the heat low while the cheese melts.

How should I store leftovers?

Refrigerate leftovers promptly in a covered container and reheat gently. Seafood should not be left at room temperature for more than 2 hours.