Shrimp In A Lemon Thyme Cream Sauce
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!
Servings: 4
Calories: 445kcal
Ingredients
- 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
- 1 ½ cups light cream
- ½ cup milk
- 2 tablespoons flour
- fresh ground black pepper to taste
Instructions
- 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.
Nutrition
Calories: 445kcal | Carbohydrates: 7g | Protein: 26g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 395mg | Sodium: 927mg | Potassium: 217mg | Sugar: 1g | Vitamin A: 1125IU | Vitamin C: 8.5mg | Calcium: 268mg | Iron: 2.8mg