Shrimp in Fresh Herb Cream Sauce

15m
Prep Time
15m
Cook Time
30m
Ready In


"Yes it does have a large fat amount but you could use lower fat cream cheese and use whole milk or fat-free half and half instead of the cream you can change the amount of fresh herbs to suit you taste. Can also use other seafoods. Serve over rice, noodles or baked puff pastry shells"

Original is 6 servings

Nutritional

  • Serving Size: 1 (216.5 g)
  • Calories 298.8
  • Total Fat - 20.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 249.6 mg
  • Sodium - 1019.6 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.3 g
  • Protein - 23.6 g
  • Calcium - 145.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Melt butter in a large skillet; add garlic and cook over low heat 1 minute. Add cream cheese and cream. Mix over medium heat until sauce is smooth. Add parsley and basil.

Step 2

Add shrimp and heat until shrimp is done (about 2 minutes) (do not overcook). Add in Parmesan cheese and salt & pepper (as much as you like). If a thinner sauce is desired add in more half and half.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to buy fresh shrimp and herbs for the best flavor.
  • To reduce the fat content, use low-fat cream cheese and fat-free half and half instead of cream.

  • Substitute low-fat cream cheese for regular cream cheese - this will reduce the fat content of the dish without sacrificing flavor.
  • Substitute fat-free half and half for cream - this will reduce the fat content of the dish while still providing the creamy texture.

Coconut Shrimp Replace the cream cheese and half-and-half with a can of coconut milk. Use cilantro instead of parsley and basil. Add 1 teaspoon of curry powder and 1/2 teaspoon of red pepper flakes to the sauce. Cook the shrimp in the sauce until done.



Roasted Asparagus with Garlic: Roasted asparagus is the perfect accompaniment to this flavorful shrimp dish. The roasted asparagus provides a crunchy texture and the garlic adds a subtle flavor that complements the herbs in the cream sauce. This side dish is also a great way to add some healthy vegetables to your meal.


Roasted Potatoes with Rosemary: Roasted potatoes are a delicious and simple side dish that pairs perfectly with this shrimp dish. The potatoes are roasted to a golden brown and seasoned with rosemary for a savory flavor. The rosemary also adds a nice aroma to the dish and helps to bring out the flavors of the shrimp and cream sauce.




FAQ

Q: How can I adjust the fat content of this recipe?

A: You can use lower fat cream cheese and substitute the cream with whole milk or fat-free half and half. You can also adjust the amount of fresh herbs to suit your taste.



Q: Can I make this recipe vegan?

A: Yes, you can make this recipe vegan by substituting the cream cheese with a vegan cream cheese alternative and using a plant-based milk like almond or oat milk instead of cream.

1 Reviews

ImPat

Made a half recipe and served it over spaghetti and garnished with the cheese - the DH had a sharp cheddar as he hates parmesan but I had the parmesan as I love it. Thought I would have some left overs for lunch the next day but not such luck as the DH decided to scoff the lot so thank you RacquelThomasonNC for a very enjoyable dinner from the DH and myself.

5.0

review by:
(30 Jan 2019)

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Fun facts:

The use of cream cheese in the Shrimp in Fresh Herb Cream Sauce recipe was popularized by American chef James Beard, who is widely regarded as the father of American gastronomy.

The dish is also said to have been inspired by the classic French dish, Coquilles Saint-Jacques, which was created in the 19th century by Marie-Antoine Carême, a renowned French chef.