Go Back

Creamy Garlic Parmesan Shrimp Bake - Cozy, Crowd-Pleasing Comfort

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4–5 cloves garlic, finely minced
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 3/4 cup freshly grated Parmesan cheese, plus extra for topping
  • 1/4 cup low-sodium chicken or seafood broth
  • 1 tablespoon lemon juice, plus extra wedges for serving
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley (or basil), plus extra for garnish
  • 1/2 cup panko breadcrumbs (optional, for a crunchy top)
  • Cooking spray or a little extra butter for greasing the dish

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. Dry and season the shrimp: Pat the shrimp dry with paper towels. Toss with 1 tablespoon olive oil, a pinch of salt, black pepper, and the smoked paprika. Set aside.
  3. Sauté the garlic: In a medium saucepan, warm 1 tablespoon olive oil and the butter over medium heat. Add the minced garlic and cook for 30–60 seconds, stirring until fragrant. Do not let it brown.
  4. Build the sauce: Stir in the broth, then the cream. Bring to a gentle simmer. Add the Parmesan, Dijon, red pepper flakes (if using), and a small pinch of salt and pepper. Simmer for 2–3 minutes, stirring, until slightly thickened and smooth.
  5. Add lemon and herbs: Remove the pan from heat. Stir in the lemon juice and half the parsley. Taste and adjust seasoning. The sauce should be savory, garlicky, and just bright enough from the lemon.
  6. Assemble the bake: Arrange the shrimp in a single layer in the baking dish. Pour the sauce evenly over the top. Sprinkle with a little extra Parmesan. If using, toss the panko with a drizzle of olive oil and scatter it over the top for crunch.
  7. Bake: Bake for 8–12 minutes, depending on shrimp size, until the shrimp are pink and opaque and the sauce is bubbling around the edges. Avoid overbaking.
  8. Broil for color (optional): For a more golden top, switch to the broiler for 1–2 minutes. Watch closely so it doesn’t burn.
  9. Finish and serve: Let the dish rest for 2 minutes. Sprinkle with the remaining parsley. Serve with lemon wedges over pasta, rice, or with crusty bread to soak up the sauce.