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!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 4
Calories: 445kcal
Author: Bernadette
- 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
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.
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