Creamy Garlic Lemon Shrimp

Jere Folgert
17 hours ago
3 min read

Creamy Garlic Lemon Shrimp with GROeat Farm’s Hardneck Garlic

(A mouthwatering Recipe )

Why This Recipe Will Ruin All Other Shrimp Dishes for You Forever

Have you ever tasted plump, juicy shrimp swimming in a silky, buttery sauce that’s exploding with fresh garlic flavor, brightened by a squeeze of lemon and a touch of cream? One bite and you’ll understand why this 20-minute Creamy Garlic Lemon Shrimp has become our family’s most-requested dinner at GROeat Farm.

The secret? It’s not just any garlic. It’s our hand-planted, hand-harvested hardneck garlic grown right here in the rich soils of Bozeman, Montana. Hardneck varieties (we’re obsessed with Music and German Extra Hardy this year) deliver bold, complex, downright addictive flavor that softneck supermarket garlic simply can’t touch.

Ready to make it yourself?

Ingredients (serves 4)

1.5 lbs large shrimp, peeled and deveined (wild-caught if possible)
8–10 cloves of GROeat Farm hardneck garlic, finely minced (yes, that much – trust us)
4 Tbsp unsalted butter
2 Tbsp olive oil
1 cup heavy cream
Juice + zest of 1 large lemon
½ cup dry white wine (or chicken broth)
½ tsp red pepper flakes (optional, for a little kick)
Salt & freshly ground black pepper
Fresh parsley, chopped
Pasta, zucchini noodles, or crusty bread for serving

Instructions

Pat the shrimp dry and season generously with salt and pepper.
Heat butter and olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked. Remove to a plate (they’ll finish in the sauce later).
In the same skillet, add your mountain of minced GROeat hardneck garlic. Sauté for 30–60 seconds until fragrant but not browned – this is where the magic happens.
Pour in the white wine and let it bubble for a minute, scraping up all those tasty browned bits.
Stir in heavy cream, lemon zest, lemon juice, and red pepper flakes. Simmer 2–3 minutes until slightly thickened.
Slide the shrimp back in, toss to coat, and warm through for another minute. Taste and adjust seasoning – you’ll probably want another crack of black pepper.
Garnish with tons of fresh parsley and serve immediately over pasta, spiralized veggies, or with bread for soaking up every drop of that ridiculous sauce.

Why Hardneck Garlic Makes This Dish Unforgettable

Hardneck garlic has larger, easier-to-peel cloves and a deeper, more nuanced flavor profile than the mild stuff you find in grocery stores. When you sauté it, the natural sugars caramelize differently – giving you that restaurant-quality depth in your own kitchen. One reader told us: “I’ve made garlic shrimp a hundred times, but using GROeat’s Music garlic literally brought tears to my eyes. Best I’ve ever had.”

Grab Your Garlic Before It Sells Out

Our hardneck garlic harvest is curing right now and will be ready to ship starting early September. We sell out every single year (usually by November), so if you want to stock your pantry with the garlic that makes this shrimp sing, reserve your bulbs today.