Creamy Garlic Shrimp

Why You’ll Love This Recipe

Bold spice blend — a smoky, garlicky, slightly spicy seasoning that coats every single shrimp and builds into the cream sauce.

One pan — the shrimp and sauce all come together in the same pan for minimal cleanup.

Two ways to serve it — over fluffy rice for an easy weeknight dinner or loaded into a crispy banh mi baguette for something next level.

Ready in under 20 minutes — fast enough for a weeknight, impressive enough for guests.

Inspired by CR Surf and Turf — if you’re in Austin go try the original and then come back here to make it at home.

Creamy Garlic Shrimp: Inspired by My Favorite Austin Restaurant

I’m a regular at CR Surf and Turf in Austin and their creamy Cajun shrimp appetizer is something I think about constantly. It’s rich, spicy, garlicky, and completely addictive — the kind of dish where you’re mopping up the sauce with bread long after the shrimp are gone. This is my homemade version and I love serving it two ways — over rice when I want something quick and comforting, or dunk my homemade banh mi baguette into it when I want to really go all out. The baguette pairing is everything — the crispy exterior and airy interior of the banh mi soaks up that cream sauce in the best possible way.

Spice Blend

Shrimp

Cream Sauce

¼ cup chicken broth (add more for a soupier consistency)

¼ cup parmesan cheese, freshly grated

The Spice Blend

This seasoning mix is what makes this dish — bold, smoky, garlicky, and just spicy enough without being overwhelming. The key is using it in two stages: half goes directly on the shrimp before searing so it caramelizes and chars slightly in the pan, and the other half goes into the cream sauce so the flavor is built in at every level. Don’t skip either stage — using it twice is what gives this dish its depth.

The Cream Sauce

The sauce comes together in the same pan you cooked the shrimp in — all those caramelized spices and shrimp bits left in the pan go straight into the sauce and add incredible flavor. The chicken broth deglazes everything and gives the sauce a savory base before the cream goes in. Add more broth if you want a thinner, soupier consistency — especially if you’re serving this in a baguette where you want the sauce to soak into the bread. The parmesan at the end adds a subtle saltiness and thickens the sauce slightly.

How To Make Creamy Garlic Shrimp

Make the spice blend: In a small bowl combine cayenne, garlic powder, onion powder, Italian seasoning, chili powder, and paprika. Mix well and divide into two equal portions.

Season the shrimp: In a bowl with the shrimp drizzle olive oil and season with salt, pepper, and one portion of the spice blend. Toss until every shrimp is evenly coated.

Sear the shrimp: Heat a drizzle of olive oil in a pan over medium-high heat. Add the shrimp in a single layer and cook until pink and slightly charred on both sides, about 1-2 minutes per side. Remove and set aside — do not overcook.

Build the sauce: To the same pan add butter and melt over medium heat. Add minced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Pour in chicken broth and scrape up any bits from the bottom of the pan. Add heavy cream and the remaining spice blend and stir to combine. Simmer until the sauce thickens slightly, about 3-4 minutes.

Add parmesan: Stir in grated parmesan until melted and fully incorporated into the sauce. Taste and adjust seasoning.

Add the shrimp back: Return the seared shrimp to the pan and toss to coat in the sauce. Heat through for 1 minute.

Serve: Top with fresh chopped parsley and serve immediately over steamed rice or loaded into a crispy banh mi baguette.

Customization Ideas

Adjust the heat — reduce the cayenne to 1 tsp for a milder version or increase to 3 tsp if you love serious heat.

Add vegetables — sliced bell peppers or baby spinach wilted into the sauce add color and bulk.

Swap the protein — this sauce works beautifully with chicken breast or scallops if you want to mix it up.

Make it soupier — add an extra ¼ cup of chicken broth for a thinner sauce that soaks into rice or bread even better.

Serve in a banh mi — the absolute best way to eat this. Load it into my homemade banh mi baguette and you have something truly special.

Storage & Reheating

Storage Store leftovers in an airtight container in the fridge for up to 2 days. The sauce will thicken in the fridge — that’s normal.

Reheating Stovetop (best method): Reheat over medium-low heat with a splash of chicken broth or cream to loosen the sauce, stirring gently until warmed through Microwave: Heat in 30-45 second intervals stirring between each — add a splash of broth if the sauce is too thick Note: Shrimp can become rubbery if overheated so reheat gently and just until warmed through.