Shrimp in Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
American
Shrimp in Cream Sauce
Description
Shrimp in Cream Sauce combines raw peeled shrimp sautéed in butter with a sauce crafted from cream, Parmesan cheese, garlic, and a pinch of cayenne. The shrimp are cooked until just opaque, then briefly reheated in the sauce to avoid overcooking. The sauce is gently simmered to meld flavors, offering a creamy texture enriched by the Parmesan and lifted by the garlic and mild cayenne heat. Fresh parsley adds a final herbal note and color contrast.
The dish serves well as a main seafood course and pairs nicely with simple sides such as rice or steamed vegetables to balance the richness of the sauce. The shrimp’s tenderness contrasts with the smooth cream sauce, making it straightforward yet pleasant.
For best results, use tail-off shrimp to make eating easier, although tail-on shrimp can be used if needed. Leftover portions can be refrigerated in a sealed container for up to three days and reheated gently in a microwave at half power. Freezing is not recommended as the cream sauce may separate upon thawing.
Ingredients
- 1 tablespoon butter unsalted
- 1 pound Shrimp peeled and deveined, raw
- ½ teaspoon kosher salt divided, or ¼ teaspoon divided of any other salt, including Morton kosher salt, Diamond Crystal brand
- black pepper
- 2 garlic minced, cloves
- 6 tablespoons heavy cream
- Pinch cayenne pepper
- 3 tablespoon Parmesan Cheese grated
- 2 tablespoons parsley chopped; or 1 teaspoon of dried parsley
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
- Use tail-off shrimp for easier eating, but tail-on shrimp is also acceptable.
- Add shrimp back to the cream sauce just briefly to heat through without overcooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the microwave at 50% power to prevent overcooking.
- Freezing leftovers is not recommended, as the cream sauce may separate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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