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Best Cream Sauce for Shrimp Recipes

Best Cream Sauce for Shrimp Recipes

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Top Rated Cream Sauce for Shrimp Recipes

This recipe is borrowed from my dear friend, a Louisiana native, and is a tribute to her love of "Cajun spices" (aka Tony Chachere's). Click here to see Recipe SWAT Team: Pasta Dishes.


  • 1 shallot (chopped)
  • 1/2 cup dry white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon heavy cream
  • 12 tablespoons butter (cold)
  • 1/16 teaspoon white pepper
  • 5 tablespoons butter
  • 3/4 pound medium shrimp (rinsed and deveined)
  • 1/2 teaspoon salt
  • 2 tablespoons Cognac

Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5 to 10 minutes, until the mixture is reduced to about 2 tablespoons.

Add the cream and bring to just under a simmer.

When the first few bubbles rise, turn the heat down very slightly and add the 12 tablespoons of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next.

Once the butter is fully incorporated, season the beurre blanc sauce with white pepper and set aside.

In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through – about 3 to 4 minutes.

Reduce the heat to low and season the shrimp with salt. Carefully add the Cognac(it may flame) and stir thoroughly.

Shrimp Pasta with Lemon Cream Sauce

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A simple shrimp pasta with tons of flavor! The lemon cream sauce adds such a nice, bold zing to this pasta. I finished it off with some parmesan and chopped basil to make it even more delicious!

Hello Hello! It’s my midweek carb binge dinner right here.

The truth is, Anees and I have a big soft spot of pasta dinners. For obvious reasons we try to limit our pasta intake to a few times a month, but then shrimp pasta recipes like this one come around and throw us off of our game. I’m talking shrimp + linguine + lemon zest + cream + basil + parmesan. I’m pretty sure I just named most of my all time favorite foods right there. It’s impossible to NOT love this shrimp linguine.

The best part is that it comes together with a lemon cream sauce thats luxurious but also has a nice bright zing to it – just know it’s kind of impossible to pass this one up.

Since it’s on the heavier side, I served it up with a BIG arugula salad, which I kind of toss together on the plate and turn it into a shrimp pasta with fresh and crispy arugula. I think arugula and shrimp were meant to be together. The pepperiness pairs beautifully with the natural sweetness of shrimp. Um, are you still following? Did your eyes glaze over a little? Sometimes, I get lost in these flavors. I can almost taste them while I’m typing. .

This recipe was inspired by my one skillet chicken with lemon cream sauce. Lately, i’m really enjoying making these kind of sauces without flour. I despise the horribly sticky consistency you get when the flour soaks up all of the liquid. It’s almost like glue and no matter how much water or milk you put in there, it feels like it’s stuck for good. A flourless sauce can easily be loosened with a little milk, water or cream, and it’s back to the way it was when you first made it.

Though this shrimp pasta can easily be made with leftover rotisserie chicken too, the shrimp really adds on a lot of flavor. I flavored the shrimp with a teeny tiny bit of minced garlic (because who doesn’t love garlic in this house) and a pinch of red pepper flakes. That’s it! A quick sauté in the same pan you’re going to make the sauce in. The brown bits left behind are going to be the base of our sauce. Oh! And be sure to reserve about 1 cup of cooking liquid when you boil the pasta. This will come in handy to help loosen the pasta/sauce later.

The sauce! What a cinch. It’s easy ingredients like butter, garlic, lemon zest, lemon juice, broth, and some half and half or heavy cream. The sauce truly makes the whole dish come together. You get a zing from the lemons and a smooth finish from the cream. It is a ‘sometimes’ food at my house because we don’t use half and half or heavy cream that often. I used half and half for this recipe because that’s what I had on hand but heavy cream will work too.

Sprinkle on as much or as little of the parmesan as you like on your shrimp pasta. More parmesan cheese is always a good thing, right? A big sprinkling of basil or parsley helps brighten things up and it adds so much flavor.

This lemon cream sauce loaded shrimp pasta makes for an easy weeknight dinner and if you have leftovers, it makes for a perfect lunch. Once you taste the creamy lemon sauce, you’ll know why it was a big hit around here!

Should you cook with shrimp with the shells on or off?

This is a personal preference. I usually buy frozen, peeled shrimp – so I cook them without the shells. But if you have shrimp with the shells, you can leave them on during the cooking and it will just add more flavor to the dish!


Step 1

Bring a large pot of salted water to a boil. When it's ready, add the ravioli and turn off the heat. Cover and let cook gently in the very hot water while you prepare the sauce.

In large heavy sauté pan, sauté the garlic in the butter blend over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well.

Add shrimp and cook about 2 minutes, then stir in cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary. If sauce is too thick, add more broth. Remove from heat, cover and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish.

If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much. Serve with a green salad, if desired.


  • 8 ounces uncooked penne pasta
  • 2 tablespoons unsalted butter
  • 2 pints cherry tomatoes, halved (about 1 lb.)
  • 2/3 cup minced shallot (from 1 [3-oz.] shallot)
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 1 pound large peeled and deveined raw shrimp
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup heavy cream
  • 1 tablespoon chopped fresh tarragon

Cook pasta according to package directions drain and keep warm.

Meanwhile, melt unsalted butter in a large skillet over medium-high. Add cherry tomatoes, and cook, stirring occasionally, until they start to burst and lose their juices, about 3 to 4 minutes. Add minced shallot and garlic, and cook, stirring occasionally, until fragrant, about 1 to 2 minutes. Stir in shrimp, and cook, stirring occasionally, just until shrimp are opaque, about 2 to 3 minutes. Sprinkle the tomato-shrimp mixture with salt and pepper, and stir in heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 1 to 2 minutes. Stir in chopped fresh tarragon and cooked pasta, and serve immediately.

How to Make Cocktail Shrimp

Learn How to Make Cocktail Shrimp and impress your guests! It’s not as hard seems, and it definitely saves money when you make it yourself. The shrimp tastes more fresh when you cook it up yourself. This recipe also includes a homemade cocktail sauce to serve so you can have the freshest, BEST shrimp cocktail.

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you’ll want to drink!


  • 1 (16-ounce) package DeLalloPotato Gnocchi
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the garlic parmesan cream sauce

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half*
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


  1. In a large pot of boiling salted water, cook gnocchi according to package instructions drain well.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes set aside.
  3. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  4. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed season with salt and pepper, to taste.
  5. Stir in shrimp and gnocchi, and gently toss to combine.
  6. Serve immediately, garnished with parsley, if desired.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Yield: 4 servings

prep time: 20 minutes

cook time: 30 minutes

total time: 50 minutes

Smothered in a rich, jalapeño cream sauce, how can you resist?!


  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cups shredded green cabbage
  • 1 carrot, peeled and grated
  • 3 cups baby spinach
  • 2 tablespoons chipotle pepper, in adobo sauce
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 12 (6-inch) corn tortillas, warmed
  • 2 cups shredded Monterey Jack cheese

For the jalapeño cream sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 jalapeños, seeded and minced
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to tast
  • 1/4 cup chopped fresh cilantro leaves


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
  3. Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  4. Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
  5. To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes season with salt and pepper, to taste. Remove from heat and stir in cilantro.
  6. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
  7. Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
  8. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Best-Ever Shrimp Étouffée

This popular dish, with Cajun and Creole roots, is similar to gumbo &mdash and every bit as delicious. It's flavorful sauce starts with a blonde roux, then gets a boost of flavor from the Cajun holy trinity (that's celery, onion, and bell pepper). Read on for tips on making the best-ever Étouffée.

I can't find Cajun seasoning. What can I use instead?

You can make your own blend! Though you might not have all of these ingredients, but mix equal parts of as many of these as you have: garlic powder, onion powder, white pepper, dried thyme, dried oregano, and paprika. A little bit of cayenne is nice too, just don't go overboard 'cause it's SPICY. Ultimately, there's a lot going on in this recipe and it'll still taste delicious if you don't have every single spice.

What can I serve this with besides rice?

This is delicious served over pretty much any grain: farro, quinoa, or barley are all great. They serve an important purpose: soaking up all that good sauce! If you don't feel like cooking a grain, serving with some crusty bread for dipping would also be delicious. If you're looking for low-carb options, cauliflower rice or a simple salad like this roasted beat and goat cheese one.

How long does this keep in the refrigerator? Freezer?

Kept in an airtight container in the back of the fridge, this will last up to 5 days. Any longer than that and you'll probably want to freeze it. In the freezer, it can last for months! We recommend defrosting it in a pan, adding water or seafood stock to help thin the sauce as needed.

What's the difference between Étouffée and gumbo?

Unlike gumbo, Étouffée is thought of as an entree. Gumbo often combines several types of meat like chicken, shrimp, and sausage, while Étouffée usually only contains one type of protein: typically shrimp or crayfish.

How do I make this creamy?

Simple! Add heavy cream! We'd suggest adding a tablespoon or two in at step 4. If you don't have heavy cream, cream cheese or sour cream are also good options.

How do I make this healthy?

Well, it's not that unhealthy to begin with. If you're trying to cut calories, rice should probably be the first thing to go. Refer to question #2 for alternatives. 😁

Watch the video: Γαρίδες με σάλτσα ντομάτας για μακαρόνια ή ρύζι - Konstantinas kitchen (June 2022).