Beer makes batters better, meat more tender, and sauces more flavorful.
Shrimp In Garlic Cream Sauce
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- #64473
Sauteed shrimp are smothered in a white wine, garlic, and cream sauce and served over rice, couscous, or steamed vegetables.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
ingredients
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
directions
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
lilypad
nutrition data
239 calories, 13 grams fat, 3 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 26, 2019
I served this up with the additions of 3 finely chopped spring onions, 1/4 red pepper finely chopped, fresh pea pods(half dozen chopped) which I cooked in the white wine as it reduced. this added a little colour and nutrition to the dish. the rest of receipe was too good to mess with. served with spaggetti.
May 6, 2019
I went to a culinary school in Louisiana. Worked a few high end eaterys. We made that sauce by the gallons. You could use it for any pasta dish. Seafood, And even beef dishes including Wellington.I never understood their recipes. Carrots, Celery and the just. Some used Parsnips, Whatever. Your recipe is perfect, Simple and clean.And TOPZZ do the scallops. I do them like this Smoking hot skillet. Season with salt and pepper Sear for 1 minute each side. remove from pan and wrap in tin foil. Make sauce and add pasta of choice. simmer and add Scallops and cover. remove from heat 3 minutes. plate with garlic bread and thinly sliced scallions or green onions.
April 6, 2015
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!!
June 6, 2014
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! :)
November 8, 2013
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.
August 20, 2013
I use fat free half and half thickened with cornstarch and serve the shrimp over whole wheat spaghetti noodles. Delicious!