Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!
I first shared this recipe in 2013. This Shrimp in A Lemon Thyme Cream Sauce has been adapted from the original. The original recipe I shared called for heavy cream, without the milk, and it was harder to make since I used uncooked shrimp which were then sauteed after peeling. It’s MUCH easier to use pre-cooked shrimp!
I also updated the photos. You can still see the old one below the recipe, but these new photos are much better. Like you care, back to the shrimp.
Lemon thyme can be found in lots of supermarkets, or, if your so inclined, grow your own! I don’t grow my own lemon thyme, but I do grow thyme. Honestly, this is one of few recipes I’ve ever used lemon thyme in, but it’s really good! Plus, sauteed shallot and garlic, who can resist? Well, I guess if you don’t like onions and garlic you can, but I can’t!
- 1 pound large shrimp (31/40 count)
- ¼ cup shallot, chopped fine
- 2 teaspoons fresh lemon thyme leaves
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons light butter
- 1½ cups light cream
- ½ cup milk
- 2 tablespoons flour
- fresh ground black pepper to taste
- Peel and de-vein shrimp, removing tails (it's easy to do this if the shrimp are partially frozen).
- Melt the butter over medium heat, and saute the shallot and garlic until soft. Stir in the flour, then pour in the light cream, milk, and lemon juice. Bring to a low simmer, stirring constantly, for one minute. Add the shrimp and cook over low heat until heated through, about two minutes. Serve over spaghetti or by itself.