Juicy shrimp baked in a rich, creamy garlic Parmesan sauce, topped with bubbling golden cheese and fresh parsley. This easy seafood dinner is buttery, savory, and full of restaurant-style flavor, yet it takes only about 30 minutes to prepare.
This recipe is inspired by your photo, with tender shrimp, a creamy cheese sauce, and a beautifully browned top.
Prep time
10 minutes
Bake time
12–18 minutes
Servings
4
Difficulty
Easy
1. Ingredients
For the shrimp
- 1½ lb (680 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
For the creamy garlic Parmesan sauce
- 3 tablespoons butter (42 g)
- 5–6 garlic cloves, finely minced
- ¾ cup (180 ml) heavy cream
- ½ cup (50 g) freshly grated Parmesan cheese
- ½ cup (55–60 g) shredded mozzarella
- 2 tablespoons cream cheese, optional, for extra creaminess
- 1 teaspoon lemon juice
- ½ teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
- A pinch of chili flakes, optional
For the topping
- ¼ cup (25 g) additional Parmesan cheese
- 1 tablespoon chopped fresh parsley
- A little black pepper
- Lemon wedges for serving
2. Step-by-step instructions
Step 1: Prepare the shrimp
Preheat the oven to 200°C (400°F). Pat the shrimp dry with paper towels and place them in a bowl.
Toss with olive oil, paprika, salt, pepper, and Italian seasoning. Arrange them in a lightly greased baking dish in a single layer.
Step 2: Make the garlic butter
Melt the butter in a saucepan over medium-low heat. Add the minced garlic and cook for 30–60 seconds until fragrant.
Do not let the garlic brown too much, or it may taste bitter.
Step 3: Prepare the creamy sauce
Pour in the heavy cream and add the optional cream cheese. Whisk gently until smooth and warm.
Stir in the Parmesan, mozzarella, Italian seasoning, black pepper, and lemon juice. Cook for 1–2 minutes, just until the cheese melts and the sauce begins to thicken. Avoid boiling vigorously.
Step 4: Assemble the bake
Pour the creamy garlic Parmesan sauce evenly over the shrimp. Sprinkle the remaining Parmesan over the top.
Make sure the shrimp are mostly in a single layer so they cook evenly.
Step 5: Bake until golden
Bake uncovered for approximately 12–18 minutes, depending on the size of the shrimp and the depth of the dish.
The shrimp should be opaque and reach an internal temperature of 63°C (145°F). Avoid overcooking, which can make them rubbery.
Step 6: Brown and garnish
For a deeper golden top, broil for 1–2 minutes at the end, watching carefully.
Sprinkle with fresh parsley and serve immediately with lemon wedges.
3. Nutrition information
Estimated nutrition per serving, assuming four servings and including the creamy sauce and cheese.
| Nutrient | Per serving |
|---|---|
| Calories | 430–520 kcal |
| Protein | 38–45 g |
| Carbohydrates | 4–7 g |
| Total fat | 28–36 g |
| Fiber | Less than 1 g |
| Sugars | 2–4 g |
Values depend on the shrimp size, cream, cheese, and exact quantities used.
For a lighter version: replace half the heavy cream with evaporated milk or unsweetened milk, reduce the mozzarella, and use a little less butter. The sauce will be lighter and may be less thick.
4. Complete nut information and allergy guide
This recipe does not require any nuts.
- Peanuts: not intentionally included.
- Tree nuts: not intentionally included.
- Dairy: butter, cream, Parmesan, mozzarella, and optional cream cheese contain milk.
- Shellfish: shrimp is a crustacean shellfish and can cause serious allergic reactions.
- Gluten: the basic recipe contains no intentional wheat ingredients, but check all packaged seasonings and cheese for allergen statements and cross-contact warnings.
If serving someone with a shellfish allergy, do not serve this shrimp recipe to them. For other allergies, use verified safe ingredients and clean equipment.
5. Tips for restaurant-style results
- Dry the shrimp well: this helps the seasoning stick and prevents excess water from diluting the sauce.
- Use freshly grated Parmesan: it generally melts more smoothly than pre-grated cheese.
- Avoid excessive heat: boiling the cream sauce aggressively can make it separate.
- Use large shrimp: jumbo shrimp are less likely to overcook quickly than small shrimp.
- Don’t overbake: remove the dish as soon as the shrimp are cooked through.
- Broil briefly: a short burst of high heat creates the golden, bubbly top shown in your picture.
- Add lemon at the end: a little acidity balances the richness of the cheese and cream.
6. Frequently asked questions (Q&A)
Q1. Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator or under cold running water, then pat them very dry before seasoning.
Q2. Should I cook the shrimp before baking?
No, not for this version. Raw shrimp cook directly in the sauce. If using pre-cooked shrimp, add them to the warm sauce and bake only briefly until heated through, or they may become tough.
Q3. Can I make this recipe without heavy cream?
Yes. Use evaporated milk or a mixture of milk and a little cream cheese. The sauce will be less rich, and you may need to simmer it gently to thicken.
Q4. Why is my garlic Parmesan sauce too thin?
It may need a little more gentle simmering before adding it to the shrimp. You can also add a small amount of extra Parmesan. Remember that shrimp release moisture during cooking.
Q5. Why did my sauce separate?
Excessive heat or prolonged baking can cause a cream sauce to split. Keep the sauce at a gentle simmer, use freshly grated cheese, and avoid overcooking the shrimp.
Q6. Can I add vegetables?
Yes. Broccoli florets, spinach, asparagus, or sliced mushrooms work well. Cook watery vegetables first or drain them to avoid thinning the sauce.
Q7. Can I make it spicy?
Absolutely. Add chili flakes, cayenne pepper, or a little hot sauce to the creamy mixture.
Q8. What should I serve with garlic Parmesan shrimp?
Great options include rice, pasta, mashed potatoes, roasted broccoli, steamed green beans, or crusty bread for soaking up the sauce.
Q9. Can I prepare it ahead of time?
You can prepare the sauce and season the shrimp separately ahead of time, then assemble and bake shortly before serving. Keep raw shrimp refrigerated and separate from ready-to-eat foods.
Q10. How should I store leftovers?
Refrigerate promptly in a covered container at 4°C (40°F) or below and eat within 3–4 days. Reheat gently until steaming hot throughout, avoiding prolonged heating.
Q11. Can I freeze the finished shrimp bake?
Freezing is possible, but the cream sauce may separate and the shrimp can become rubbery after thawing. Freshly baked is best.
Q12. Can I make this dairy-free?
You can try dairy-free butter, cooking cream, and melting cheese alternatives, but the flavor and texture will differ. Check labels for shellfish cross-contact if cooking for someone with a serious allergy.
7. Delicious variations
Spinach Parmesan shrimp
Add two handfuls of fresh spinach to the warm sauce and stir until wilted before pouring it over the shrimp.
Spicy garlic shrimp
Add chili flakes, smoked paprika, and a touch of cayenne for a warm, spicy finish.
Garlic Parmesan shrimp pasta
Serve the shrimp and sauce over cooked linguine or fettuccine. Toss with a splash of pasta water to help the sauce coat the noodles.
My recommendation: For the closest match to your photo, use large shrimp, freshly grated Parmesan, mozzarella, plenty of garlic, and heavy cream. Bake just until the shrimp turn opaque, then broil briefly for that beautiful golden, bubbling cheese topping. Serve hot with crusty bread or pasta.
