Creamy Garlic Shrimp Skillet

top view of sauteed shrimp in a creamy white sauce in an orange skillet

5 from 1 vote

Creamy Garlic Shrimp Skillet is packed with flavor, quick & easy to make, and great served over pasta, rice, or with a side of veggies. Can be on the dinner table in less than 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Rena

Ingredients

1 tablespoon olive oil or avocado oil
1 pound shrimp deveined, and tails removed
Kosher salt and pepper to taste
3-4 cloves garlic pressed
8 ounces sweet mini peppers chopped
1 cup vegetable broth
4 ounces cream cheese
1/4 cup freshly grated Parmesan
2 tablespoons chopped parsley

Instructions

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 1 pound shrimp and cook until pink and opaque, around 3-4 minutes in total. Season with Kosher salt and pepper and set aside.
To the same skillet, add 3-4 cloves garlic (minced) and 8 ounces sweet mini peppers (diced) and sauté for 2-3 minutes, until they begin to brown in spots.
Stir in the 1 cup vegetable broth and deglaze the skillet. Allow it to bubble for several minutes until the liquid is reduced by half and the peppers are just tender.
Add the 4 ounces cream cheese and whisk until incorporated and a creamy sauce is formed.
Return the shrimp to the skillet and stir to coat with the sauce. Top with 1/4 cup freshly grated Parmesan, mix to combine and garnish with 2 tablespoons chopped parsley.

Notes

If you do have leftovers, store them in the fridge in an airtight container for about 2-3 days. To reheat, add the shrimp and sauce to a pan with a splash of olive oil or broth and heat until warm.
Instead of shrimp you may use boneless and skinless chicken breast.
Cream cheese is used to make the creamy sauce which can be swapped with half and half or coconut milk (canned).
Instead of mini peppers, you can use one small chopped zucchini.

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