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Shrimp In Garlic Cream Sauce

recipe at a glance
Rating: 5/5
4 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 64473
cook method: stovetop
Shrimp In Garlic Cream Sauce Recipe
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2 tablespoons butter
2 tablespoons minced garlic
1 pound shelled and deveined medium shrimp
1/4 cup dry white wine
1/4 cup heavy cream
salt and pepper


Melt butter in large frying pan over medium-high heat. Add garlic and cook, stirring constantly, 1 minute or until soft and fragrant. Add shrimp and cook, stirring occasionally, until pink and curled, 3 to 4 minutes. Remove the shrimp to a platter.

Add wine to skillet, and boil on high heat until reduced by half, about 1 to 2 minutes. Stir in cream.

Return shrimp to pan and boil 1 to 2 minutes until sauce is thick and shrimp are coated. Season to taste. Serve with pilaf, couscous or steamed vegetables.

added by

Lily, Florida , USA


239 calories, 13 grams fat, 3 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I've made this twice now, and felt it was restaurant-quality both times! So very delicious! Preparation is easy, too. The first time, I made it as written, but tonight I sauteed fresh chopped spinach and sliced baby bella mushrooms together in a separate skillet, seasoned w/garlic, lemon pepper, and red pepper flakes, and added it to the shrimp mixture at the end, just before serving it over pasta. Yum, yum, yum!!

Guest at

REVIEW: 5 star recipe rating
This was delicious, and very easy to prepare! It took less than 30min., as stated in the recipe. I doubled the amounts for the sauce, but used the same amount of shrimp, b/c I served it over cheese ravioli and needed more sauce. I didn't change anything in the recipe, but did add a can of sliced mushrooms (fresh would've been even better, but all I had was canned) when I sautéed the garlic, and 1 tsp. each of Italian Seasoning and dried parsley when I added the cream. We are a family of 3--including an 11 yr. old boy--and w/the ravioli, this was a complete meal, w/a little bit leftover, even. If I'd had fresh green beans or broccoli florets, I would've added them for color and nutrition. Definitely try this--it'll be like Olive Garden at your house! :)

Registered Member at
Member since:
Feb 8, 2001

REVIEW: 5 star recipe rating
VERY good but very rich. Next time I'll take Annabelle's suggestion of using thickened fat free half and half. It was so filling. Would be good with salmon or scallops or crab too I think.

Guest at

REVIEW: 5 star recipe rating
I use fat free half and half thickened with cornstarch and serve the shrimp over whole wheat spaghetti noodles. Delicious!

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