Shrimp in Cream Sauce

Name: Shrimp in Cream Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 tablespoon unsalted butter; 1 pound raw shrimp; ½ teaspoon Diamond Crystal kosher salt; black pepper; 2 garlic cloves; 6 tablespoons heavy cream; Pinch cayenne; 3 tablespoon Parmesan Cheese; 2 tablespoons parsley

User Reviews

5.0

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 servings
Calories
400 kcal
Course
Main Course
Cuisine
American

Shrimp in Cream Sauce

Winston Campbell

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Wonderfully creamy and flavorful, shrimp in cream sauce is a dish that comes together quickly and easily, making it perfect for a weeknight dinner.

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Ingredients

Servings

1 tablespoon unsalted butter
1 pound raw shrimp peeled and deveined
½ teaspoon Diamond Crystal kosher salt divided, or ¼ teaspoon divided of any other salt, including Morton kosher salt
black pepper
2 garlic cloves minced
6 tablespoons heavy cream
Pinch cayenne
3 tablespoon Parmesan Cheese grated
2 tablespoons parsley chopped; or 1 teaspoon of dried parsley

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Instructions

Heat the butter in a large skillet over medium-high heat. Season the shrimp with half the kosher salt and black pepper. Add the shrimp to the skillet and cook them until just cooked through and no longer translucent, about 4 minutes. Transfer the shrimp to a plate, cover with foil, and set aside.
Add the garlic to the skillet. Sauté until fragrant, about 30 seconds.
Reduce the heat to medium-low. Add the cream, cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
Add the parmesan cheese and gently stir until melted, about 30 seconds.
Add the shrimp back to the skillet. Gently stir to combine them with the sauce and reheat, about 1 more minute.
Sprinkle the dish with parsley and serve.

Notes

Although I often opt for tail-on shrimp because of their prettier presentation, in this recipe, it's best to use tail-off shrimp. It makes the dish easier to eat. But if all you have on hand is tail-on shrimp, that's fine!
In the last step of this recipe, right before serving, you add the shrimp back to the creamy sauce. Make sure to keep this step brief - the shrimp are already cooked, and you don't want to overcook them.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The cream sauce will likely separate upon thawing.

Nutrition Information

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Serving 0.5recipe Calories 400kcal (20%) Carbohydrates 5g (2%) Protein 35g (70%) Fat 26g (40%) Saturated Fat 15g (75%) Sodium 751mg (31%) Fiber 1g (4%) Sugar 1g (2%)