I Love Creamy Garlic Shrimp!

Creamy Garlic Shrimp Recipe I love this dish because it’s so flavorful and easy to make. The shrimp are cooked in a garlic-infused cream sauce that is absolutely delicious. The couscous (or any grain or small pasta of your choice) provides the perfect base for the shrimp and allows them to soak up all of the amazing flavors. This dish is sure to be a hit with your guests!

If you’re looking for an impressive, yet easy appetizer, or a delicious side dish, look no further than this Creamy Garlic Shrimp recipe.

Or you can even turn this delicious recipe into the main dish and serve it any of these 5 side dishes:

  1. Asparagus Tips
  2. Buttered Green Beans
  3. Potatoes Au Gratin
  4. Stuffed Portobello Mushroom with Arugula Salad
  5. Spinach Salad with Garlic Custard & Hot Bacon Dressing

However you decide to serve these Creamy Garlic Shrimp, your guests will be impressed by the flavor, and you’ll love how simple it is to make!

So let’s get cooking!

How to Make This Easy Creamy Garlic Shrimp Recipe

Delicious and Easy Creamy Garlic Shrimp Recipe!

Hello there friends, today I'm going to show you how to make an amazing and easy-to-make appetizer. A Creamy Garlic Shrimp served with couscous, but you can certainly serve it with any grain or small pasta of your choice!
5 from 5 votes
Servings 4 Servings

Recipe Video


For the Shrimp:

  • 2 tablespoons Pesto Olive Oil or Extra Virgin Olive Oil
  • About 16 fresh Shrimp, peeled and de-veined (U-15 per pound), 4 Shrimps per person
  • 2 medium Shallots, very finely chopped
  • 1 tablespoon Garlic chopped
  • ¼ cup White Dry Vermouth
  • ½ cup Tomatoes - peeled, seeded and diced
  • Salt and Pepper to taste
  • ½ cup Heavy Whipping Cream
  • 2 tablespoons Sweet Butter
  • 1 tablespoon Cornstarch, diluted in 1 tablespoon water

For the Couscous:

    Makes 2 cups cooked Couscous

    • 1 cup Couscous
    • 2 tablespoons Pesto Olive Oil
    • 1 tablespoon Sweet Butter
    • 2 Shallots minced
    • 1 cup mixed Peppers cut into very small dice
    • 1 teaspoon Parsley finally diced


    For the Shrimp:

    • In a skillet large enough to hold the shrimp without crowding, heat olive oil. When hot, add the shrimp and sauté for 1 to 2 minutes.  Turn shrimp on the other side, cook for a few seconds more and remove them and reserve on a plate.
    • In the same skillet, add the shallots and sweat them for 1 minute, making sure not to burn them.  Add the garlic, when fragrant, add the vermouth, add the tomatoes, cream, salt and pepper to taste parsley, add the shrimp back to the pan and cook for 2 more minutes.  Adjust the consistency with cornstarch if necessary.  Add butter of the heat and Serve immediately.

    For the Couscous:

    • Cook the couscous in water following the manufacturer direction. Couscous is a pasta you cook in salted water for however long it takes to cook thoroughly. Drain and add a couple tablespoons of butter or olive oil like you would for pasta.
    • In a frying pan, heat Olive oil, sauté the shallots until golden brown, add pepper.
    • When the vegetables are cooked add to the couscous, parsley mix well and serve.

    You can find the items below used in making this dish at our online store!

    Chef Jean-Pierre

    Join the Chef Jean-Pierre community!

    Get his Best Recipes and Product Offers Delivered Right to Your Inbox!


    Top of Form

    Sign Up Today!

    Bottom of Form

    By signing up, I agree to the Terms & to receive emails from ChefJeanPierre.com

    Thank You! You have been successfully subscribed!

    Pin It on Pinterest