Shrimp Cream Sauce for Fish, Steak, Pasta & Baked Potato

• servings: 4 servings
• active time: 2 minutes
• total time: 14 minutes

Ingredients

1 tbsp extra virgin olive oil

2-3 cloves garlic, minced

1/4 cup white wine*

8 oz cooked small shrimp (tails-off, peeled and deveined, thawed)**

1 tsp paprika***

1 1/2 cups heavy cream

salt and pepper (as needed)

3-4 sprigs fresh thyme or parsley

Directions

Heat a non-stick sauté pan over medium heat and add the olive oil, then the minced garlic. Sauté the garlic just until fragrant and softened, do not allow it to burn. <

p id="instruction-step-2">2. Add the white wine, stir and allow to reduce until it reaches a syrupy consistency. Add the heavy cream, stir and allow to simmer until it thickens.

p id="instruction-step-3">3. Pat dry the thawed shrimp and season them with the paprika. When the cream has thickened enough to your liking, slide them into the sauce and move them around so they can warm through. Season with salt and pepper as needed (most likely liberally). Add the thyme or parsley, give a final gentle stir and the sauce is ready to serve.

Notes

Add parm

Nutrition

• Serving Size: 1
• Calories: 419
• Total Fat: 37
• Saturated Fat: 21
• Unsaturated Fat: 13
• Trans Fat: 1
• Cholesterol: 220
• Sodium: 637
• Total Carbohydrate: 5
• Dietary Fiber: 0
• Total Sugars: 3
• Protein: 16