Shrimp in Cream Sauce Recipe

This Shrimp in Cream Sauce recipe is a decadent, flavorful dish perfect for a quick yet impressive meal. Succulent shrimp are cooked in a rich, creamy sauce made with garlic, white wine, and Parmesan cheese. It’s an easy and versatile recipe that can be served over pasta, rice, or even with crusty bread for a satisfying meal.

 

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The Origins of Shrimp in Cream Sauces

Shrimp in creamy sauces has been a beloved dish in various cuisines, particularly in French and Italian cooking, where seafood and rich sauces are paired to create luxurious meals. This dish draws inspiration from classic French-style cooking, using heavy cream, garlic, and wine to bring out the sweetness of the shrimp.

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Key Ingredients and Why They Matter

Shrimp

Shrimp is the star of this dish, offering a tender and slightly sweet flavor that pairs beautifully with the creamy sauce. Choose large or jumbo shrimp for a more substantial bite.

• Tip: Use fresh or frozen shrimp that are deveined and peeled, with tails on or off, depending on your preference.

Heavy Cream

The rich and smooth texture of heavy cream forms the base of the sauce, giving it a luxurious mouthfeel. It adds a velvety richness that balances the savory flavors of the garlic and shrimp.

• Substitution Tip: You can use half-and-half or whole milk for a lighter version, though the sauce will be less thick and creamy.

Garlic

Garlic adds a robust flavor to the cream sauce, complementing the shrimp without overpowering it. Fresh garlic is ideal, but you can use garlic powder if needed.

• Pro Tip: Be careful not to burn the garlic, as it can turn bitter and affect the flavor of the sauce.

White Wine

White wine adds acidity and depth to the sauce, cutting through the richness of the cream and enhancing the flavor of the shrimp. Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

• Substitution Tip: If you prefer not to use wine, substitute with chicken broth or vegetable broth for a similar result.

Parmesan Cheese

Parmesan cheese adds a nutty, salty flavor to the sauce, helping to thicken it while adding depth and richness.

• Pro Tip: Use freshly grated Parmesan for the best flavor and texture, as pre-grated cheese doesn’t melt as smoothly.

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How to Make Shrimp in Cream Sauce

Step 1: Prepare the Shrimp

Season 1 lb of shrimp with salt, pepper, and a pinch of paprika. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

• Tip: Avoid overcooking the shrimp, as they can become tough. They should just turn pink and slightly curled.

Step 2: Sauté the Garlic

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add 4 minced garlic cloves and sauté for about 30 seconds, until fragrant.

• Pro Tip: Add a pinch of red pepper flakes for a bit of heat, if desired.

Step 3: Deglaze with White Wine

Pour in 1/2 cup of white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes, until reduced by half.

• Substitution Tip: Use chicken broth instead of white wine for an alcohol-free option.

Step 4: Add the Cream and Cheese

Stir in 1 cup of heavy cream and bring to a simmer. Let the sauce cook for about 5 minutes, stirring occasionally, until it thickens slightly. Add 1/2 cup of grated Parmesan cheese and stir until melted and the sauce is smooth.

• Pro Tip: For an even thicker sauce, simmer the cream for an extra few minutes to reduce it further.

Step 5: Return the Shrimp and Serve

Add the cooked shrimp back into the skillet, stirring to coat them in the creamy sauce. Let everything simmer together for about 2 minutes, just to warm the shrimp through. Taste and adjust seasoning with more salt and pepper, if needed.

• Tip: Finish with a squeeze of lemon juice and a sprinkle of fresh parsley for added brightness and freshness.

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Serving Suggestions

Serve this Shrimp in Cream Sauce over pasta like linguine or fettuccine for a classic dish. You can also pair it with steamed rice, mashed potatoes, or even crusty bread to soak up the rich, creamy sauce.

For a low-carb option, serve the shrimp over zucchini noodles or cauliflower rice.

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Variations and Add-Ins

Creamy Shrimp Alfredo

Turn this dish into a Shrimp Alfredo by serving the creamy shrimp sauce over fettuccine. Add spinach or broccoli for extra vegetables and a splash of color.

Spicy Shrimp in Cream Sauce

Add red pepper flakes or a few dashes of hot sauce to the cream sauce for a spicy twist. You can also add a spicy sausage like chorizo to the dish for even more heat.

Garlic Butter Shrimp

For a richer, more buttery flavor, increase the amount of butter and reduce the cream slightly. This variation creates a garlic butter shrimp that is just as decadent, but with more emphasis on the garlic and butter flavors.

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Dietary Adaptations

This Shrimp in Cream Sauce can be adapted to suit various dietary needs:

• Gluten-Free: Ensure all ingredients, especially the broth and cheese, are gluten-free. Serve over gluten-free pasta or rice.
• Dairy-Free: Replace the heavy cream with coconut cream or dairy-free cream, and use dairy-free Parmesan to make this dish dairy-free.
• Low-Carb/Keto: Serve over zucchini noodles, cauliflower rice, or enjoy as is for a keto-friendly meal.

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Frequently Asked Questions

Shrimp in Cream Sauce Frequently Asked Questions

Can I make this dish ahead of time?
This dish is best served fresh, as the shrimp can become overcooked when reheated. However, you can prepare the sauce in advance and add the shrimp just before serving.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce.

Can I freeze Shrimp in Cream Sauce?
Cream-based sauces generally don’t freeze well, as they can separate when reheated. It’s best to enjoy this dish fresh or within a few days of making it.

What can I substitute for heavy cream?
If you want a lighter option, you can use half-and-half or even whole milk, but the sauce will be less thick. You can also use coconut cream for a dairy-free version.

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