Creamy Garlic Shrimp Recipe – Easy Cajun Dinner in 20 Minutes

Name: Creamy Garlic Shrimp Recipe – Easy Cajun Dinner in 20 Minutes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Cajun
Ingredients: 1 pound (450g) shrimp, peeled and deveined; 2 tablespoons (30g) unsalted butter; 4 cloves garlic, minced; 1 tablespoon Cajun seasoning; 1 teaspoon paprika; ¾ cup (180ml) milk; 3 ounces (85g) cream cheese, softened; ½ cup (120ml) chicken broth; 2 tablespoons fresh parsley, chopped; Optional: Lemon wedges for serving

Posted on November 23, 2025

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There’s something magical about shrimp cooked in a creamy garlic sauce. It’s indulgent, comforting, and just a little spicy—like a warm hug for your taste buds. This recipe is one of my weeknight heroes because it’s fast, flavorful, and feels fancy enough for company (but easy enough for a Tuesday night).

If you’ve got 20 minutes, some shrimp in the fridge, and a craving for bold Cajun flavors, you’re about to be very, very happy. Let’s dive in!

Why You’ll Love This Recipe

Okay, real talk: creamy garlic shrimp might just be the best thing to happen to your dinner rotation. Why? Let me count the ways:

Ready in 20 minutes: From start to finish, this recipe comes together so fast, you’ll wonder why you don’t make it every week.
Big Cajun flavor: That perfect blend of smoky paprika, earthy thyme, a little kick of cayenne, and garlic (always garlic!). It’s bold but not overpowering.
Uses simple ingredients: Nothing fancy here—just pantry staples and fresh shrimp. Bonus: You don’t even need heavy cream; milk and cream cheese do the trick.
Perfect for any occasion: Serve it over rice for a casual family dinner or pair it with crusty bread for dipping when you’re feeling fancy.

This recipe is what I make when I want to feel like a kitchen genius without spending an hour cooking. It’s cozy, flavorful, and guaranteed to impress.

What Ingredients You’ll Need

The beauty of this recipe is how simple the ingredient list is. You probably have half of these in your pantry already. Here’s the breakdown:

Shrimp: 1 pound (450g), peeled and deveined. I like medium-sized shrimp for this—big enough to feel substantial but small enough to cook quickly.
Unsalted butter: 2 tablespoons (30g). Adds richness and helps the garlic shine.
Garlic: 4 cloves, minced. The star of the show! Fresh garlic is a must here.
Cajun seasoning: 1 tablespoon. You can use store-bought or make your own blend. Adjust the heat level to your liking—I like mine with a little kick.
Paprika: 1 teaspoon. Adds smoky depth and a pop of color.
Milk: ¾ cup (180ml). Whole milk works best for creaminess, but 2% is fine too.
Cream cheese: 3 ounces (85g), softened. The secret to a luscious, creamy sauce without heavy cream.
Chicken broth: ½ cup (120ml). Adds a savory base to the sauce.
Fresh parsley: 2 tablespoons, chopped. For garnish and a touch of freshness.
Optional: Lemon wedges for serving. A squeeze of lemon juice brightens everything up.

Quick tip: If you’re buying frozen shrimp, let them thaw in cold water for about 20 minutes before cooking. Works like a charm!

Equipment Needed

You don’t need much to make this dish—just the basics:

Large skillet: Big enough to hold the shrimp and sauce without crowding. Nonstick or stainless steel works great.
Spatula or wooden spoon: For stirring the sauce and flipping the shrimp.
Measuring spoons and cups: Because Cajun seasoning is powerful, and you don’t want to overdo it!
Knife and cutting board: For mincing garlic and chopping parsley.

That’s it! No fancy gadgets required.

How to Make It: Step-by-Step

Let’s get cooking! Here’s exactly how I make my creamy garlic shrimp, with all the little tips I’ve learned along the way:

Prep the shrimp: Pat your shrimp dry with paper towels. Sprinkle with half the Cajun seasoning (1½ teaspoons) and toss to coat. This helps the shrimp develop flavor right from the start.
Sauté the shrimp (5 minutes): Heat 1 tablespoon of butter in your skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they’re pink and opaque. Remove from the skillet and set aside.
Sauté the garlic (2 minutes): Lower the heat to medium and add the remaining butter. Toss in the minced garlic and cook until fragrant, about 1 minute. Don’t let it burn—it should smell amazing, not bitter.
Make the sauce (5 minutes): Stir in the remaining Cajun seasoning, paprika, milk, chicken broth, and cream cheese. Whisk until smooth and creamy. Let it simmer for 2-3 minutes until slightly thickened.
Add the shrimp back (2 minutes): Return the cooked shrimp to the skillet and toss to coat in the sauce. Let them heat through for about 2 minutes.
Garnish and serve: Sprinkle with fresh parsley and serve immediately with lemon wedges on the side. Enjoy!

You’re done! Total time: 20 minutes. Told you it was quick.

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe more times than I can count:

Don’t overcook the shrimp: Shrimp cook fast—like, really fast. They’re done as soon as they turn pink and opaque. If you keep them on the heat too long, they’ll get rubbery.
Use softened cream cheese: Cold cream cheese won’t melt properly into the sauce. Let it sit at room temp for 20 minutes before starting (or zap it in the microwave for 10 seconds).
Adjust the spice level: Cajun seasoning can be spicy! Taste as you go and add more or less depending on your heat tolerance.
Double the sauce: If you’re serving this with pasta or rice, you might want extra sauce. Just increase the milk, broth, and cream cheese by 50%.
Fresh parsley makes a difference: Don’t skip the garnish—it adds a bright, fresh contrast to the rich sauce.

Pro tip: If your sauce gets too thick, stir in a splash of chicken broth to loosen it up.

Ways to Mix It Up

Once you’ve mastered the basic recipe, try these variations:

Pasta Night: Toss this shrimp and sauce with cooked fettuccine or linguine. Instant restaurant vibes.
Veggie Add-In: Stir in sautéed spinach or roasted cherry tomatoes for extra color and nutrients.
Spicy Kick: Add a pinch of cayenne or red pepper flakes for more heat.
Cheesy Upgrade: Stir in ¼ cup grated Parmesan for even more richness.
Surf & Turf: Add cooked sausage or chicken for a protein-packed dinner.

Feel free to experiment—this recipe is super versatile!

Serving Ideas & Storage

How to Serve

Over white rice or jasmine rice (my favorite way).
With crusty bread for dipping—because you’re going to want every drop of that sauce.
Over pasta, polenta, or mashed potatoes for a hearty meal.

Storage Instructions

In the fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
In the freezer: Not recommended for this one—the creamy sauce doesn’t freeze well.

If you do have leftovers, chop up the shrimp and use it to make a Cajun shrimp pasta or toss it into a salad for lunch!

Nutritional Info & Health Benefits

This recipe isn’t diet food, but it’s surprisingly balanced for something so creamy and delicious.

Per serving (approx. 4 servings)
Calories: ~350
Protein: 24g
Carbs: 10g
Fat: 24g
Sodium: Depends on your Cajun seasoning—check the label!

The shrimp provide lean protein, while the sauce is a treat. And hey, it’s way better than ordering greasy takeout!

Final Thoughts

So that’s my creamy garlic shrimp! It’s fast, flavorful, and guaranteed to become a regular in your dinner rotation. Whether you’re cooking for your family or just yourself, this recipe delivers every time.

If you make it, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I love seeing your creations.

Happy cooking! Hope your kitchen smells as good as mine did while making this.

FAQs

Q: Can I use frozen shrimp?

A: Absolutely! Just thaw them in cold water for 20 minutes before cooking. Works like a charm.

Q: What can I substitute for Cajun seasoning?

A: You can make your own blend with paprika, garlic powder, onion powder, thyme, oregano, and cayenne. Adjust the spices to your taste.

Q: Can I use heavy cream instead of milk and cream cheese?

A: Definitely, but I prefer the milk/cream cheese combo for a lighter feel. Heavy cream will make the sauce richer and thicker.

Q: Can I make this dairy-free?

A: Sure! Use olive oil instead of butter, and swap the cream cheese for a dairy-free alternative like cashew cream.

Q: How do I know when the shrimp are cooked?

A: Shrimp are done when they’re pink and opaque throughout. If they curl into a tight “C,” they’ve probably overcooked a bit.

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