You know those recipes that feel like a hug in a dish? This Creamy Garlic Parmesan Shrimp Bake is one of those. It’s buttery, golden, rich—but not fussy. Made in one pan, with juicy shrimp, a dreamy parmesan cream sauce, and a crunchy topping that’s basically irresistible. Whether it’s Tuesday evening chaos or a Friday night in with wine and music, this dish is here to make dinner feel a little more special—with minimal effort.
Why You’ll Love This Recipe
This is one of my go-to “easy elegance” meals. When I was still working as a personal chef, I made a version of this on repeat because it’s both crowd-pleasing and shockingly simple. At home, it’s become my secret weapon when I want something *impressive but easy.*
- ✅ One-pan wonder—less mess, more joy
- ✅ Creamy, garlicky, and just the right amount of cheesy
- ✅ 30 minutes from fridge to fork
- ✅ Fancy enough for guests, simple enough for weeknights
- ✅ Easy to customize with veggies or protein swaps
Ingredients Breakdown
Essentials
- 1.5 pounds large shrimp, peeled and deveined (tails on or off)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup shredded mozzarella (optional, for a melty top)
- 1 cup fresh baby spinach, roughly chopped (or broccoli florets)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 1/2 cup plain breadcrumbs or panko
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
Pro Tips
- Use raw shrimp for best texture—pre-cooked shrimp can get rubbery.
- Light cream or half-and-half works if you’re keeping things on the lighter side.
- Don’t skip the lemon! It balances out the richness beautifully.
- Panko breadcrumbs = extra crunch. Worth it!
- Add a splash of dry white wine to the sauce base for a deeper flavor. Chef’s secret!
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish or oven-safe skillet with a bit of olive oil.
- In a medium saucepan, melt the butter and olive oil over medium heat. Add the garlic and sauté until just fragrant, about 1–2 minutes (don’t let it brown).
- Add softened cream cheese and whisk gently until smooth and melty.
- Pour in the cream and bring to a gentle simmer, stirring often. Mix in Parmesan cheese, salt, pepper, paprika, and red pepper flakes. Continue to whisk until smooth and creamy.
- Stir in the lemon juice, then taste and adjust seasoning if needed.
- Blanch the spinach in the hot sauce for 1 minute, then scoop it out and gently squeeze out extra moisture.
- Spread a thin layer of sauce on the bottom of your prepared baking dish.
- Scatter the spinach (or broccoli) across the sauce.
- Arrange the raw shrimp in a single layer on top of the greens.
- Pour the remaining sauce generously over the shrimp to coat everything evenly.
- Top with mozzarella (if using) and an even layer of breadcrumbs. Finish with a sprinkle of extra Parmesan cheese.
- Bake for 15–18 minutes, or until the shrimp are opaque and pink and the topping is golden and bubbling. For a crunchier top, broil for 1–2 minutes at the end—keep an eye on it!
- Let the dish rest for 2–3 minutes before serving. Garnish with fresh parsley and a few lemon wedges.
Chef’s Tips and Tricks
- Don’t overcook the shrimp—they’re done as soon as they curl and turn pink.
- Letting it rest helps the creamy sauce settle and thicken slightly before serving.
- If your cream cheese is cold, microwave it in short bursts to soften and avoid clumps in the sauce.
- Use a cast iron skillet if you want to serve it straight from oven to table—bonus points for style!
Recipe Variations and Serving Suggestions
- 🌿 Swap spinach for sautéed mushrooms, artichoke hearts, or sun-dried tomatoes.
- 🐓 Not a shrimp fan? Use diced cooked chicken or even scallops.
- 🍝 Serve over pasta, rice, or buttery mashed potatoes for the ultimate comfort combo.
- 🥖 Pair with crusty garlic bread and a green salad with lemon vinaigrette to cut the richness.
- 🍷 Wine pairing: Try Sauvignon Blanc or Pinot Grigio with this creamy dish!
FAQs
Can I make this ahead of time?
Yes! You can prep the sauce and assemble the dish (without baking) up to a day in advance. Cover tightly and refrigerate. When ready, bake as directed, adding 1–2 extra minutes to compensate for the chill.
Can I freeze the leftovers?
I don’t recommend freezing this one—the creamy sauce can separate on thawing. Leftovers keep well in the fridge for 2–3 days though!
What’s the best way to reheat it?
Gently warm leftovers in a low oven (around 300°F) or in a skillet over medium-low heat, adding a splash of cream if needed to loosen the sauce.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes
Ingredients:
- 1.5 pounds large shrimp
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 4 oz cream cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella (optional)
- 1 cup baby spinach, chopped
- Salt + pepper to taste
- 1/4 tsp paprika (optional)
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 1/2 cup breadcrumbs or panko
- 2 tbsp chopped parsley
Instructions:
- Preheat oven to 400°F and grease a baking dish.
- Sauté garlic in olive oil and butter. Add cream cheese until melted.
- Whisk in heavy cream, Parmesan, and seasonings. Stir until silky.
- Add lemon juice and spinach (blanch 1 minute), then remove spinach and squeeze dry.
- Layer sauce, spinach, and shrimp. Top with remaining sauce, cheese, and breadcrumbs.
- Bake 15–18 minutes until shrimp are pink and topping is golden. Broil 1–2 minutes for crunch.
- Let rest briefly, garnish with parsley, and serve with lemon wedges.
Nutrition: ~460 calories per serving (for 6 servings)
If you loved this recipe (or added your own twist!), I’d be tickled if you left a comment or shared a photo on Instagram. Tag me @thekitchensaid—because nothing makes my day like seeing your delicious creations!
