Creamy Parmesan Basil Shrimp

This Creamy Parmesan Basil Shrimp is a restaurant quality dish you can make at home!  Creamy luscious sauce coats plump shrimp, perfect for serving over pasta, or make it keto and serve with spaghetti squash instead!
Course Dinner
Cuisine Italian
Keyword basil recipe, creamy shrimp, shrimp recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 627kcal
Author Meghan


  • 1 1/2 pounds shrimp
  • 3 tbsp butter
  • 4 large garlic cloves minced
  • 1/2 yellow onion finely minced
  • 3-4 ounces roasted red peppers thinly sliced.
  • 1/4 teaspoon paprika
  • 1 1/2 cups heavy cream
  • 1 cup (packed) fresh basil leaves plus more for garnish
  • 1 cup fresh grated parmesan
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup white wine (or chicken stock)
  • Salt to taste
  • black pepper to taste


  • In a large non stick pan on medium heat, melt 2 tablespoons butter.  Season shrimp with salt and pepper, then sear, 1-2 minutes on each side, until just pink. Remove from the pan and set aside.
  • In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper.  Saute for about five minutes, until onions and peppers are softened.
  • Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
  •  Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
  • Add shrimp back to the skillet and reheat 1-2 minutes. Sprinkle with fresh basil and serve over pasta, zoodles, spaghetti squash.


Half and Half can be substituted for the heavy cream, however the sauce will be thinner.


Serving: 1serving | Calories: 627kcal | Carbohydrates: 9.8g | Protein: 33g | Fat: 47g