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Shrimp with Herb Cream Sauce

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Ingredients

  • 4 oz angel hair pasta or thin spaghetti
  • 1 Tbsp kosher salt for pasta water
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup sliced cremini mushrooms
  • 8oz extra-large shrimp, shell's removed, tail left on
  • salt and pepper to taste
  • 4 asparagus spears, cut into 1" pieces
  • 1/4 cup sherry or white wine
  • 2 wedges light herb and garlic cheese (such as the Laughing Cow brand) or 3oz cream cheese
  • 3/4 cup fat-free or reg half-and-half or fat-free milk
  • 2 Tbsp chopped fresh parsley

Details

Servings 2

Preparation

Step 1

Bring a large pot of water to a boil and add the kosher salt. Add the pasta and cook until al dente, about 6 to 7 min. Reserve and set aside 1 cup of the pasta water; drain the pasta.

Meanwhile, in a large skillet, heat the butter and olive oil over med-high heat. Add mushrooms; cook and stir until just tender, about 5 min. Add the shrimp and saute 4 min or cooked through depending on the size; season with salt and pepper to taste. Add the asparagus spears and saute 2 min or until they are crisp tender. Transfer all the ingredients to a plate.

In the same skillet over med-high heat, add the sherry or white wine and deglaze the skillet, scraping up any bits on the bottom. Reduce the heat to low and add the cheese wedges and half-and-half. Cook and stir over low heat (so it doesn't curdle) until the cheese is melted and the mixture is of sauce consistency. If the sauce is too thick, add the reserved pasta cooking water a little at a time until desired consistency.

Add the shrimp and vegetables and the cooked pasta back into the skillet. Toss to heat through and coat with the sauce.

Place in large serving bowls and sprinkle with chopped fresh parsley.

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