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Shrimp with Cream Sauce

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

This Shrimp with Cream Sauce is perfect for a light dinner or happy hour with friends!

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Ingredients

  • 18 large shrimp, peeled and deveined
  • 2 tablespoons chopped garlic
  • 10 ounces button mushrooms, cleaned, stems removed and thick sliced
  • 1/4 cup red onion, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup white wine
  • 2 tablespoon flour
  • 1/2 cup heavy cream
  • 1/3 cup chicken broth
  • 6 slices thick cut sourdough bread
  • 4 sprigs of fresh thyme for garnish

Instructions

  1. Heat up the oil in a large skillet over medium heat.
  2. Cook the shrimp for 2 minutes on each side until just pink and remove from the pan.
  3. Melt the butter in the same skillet, then add the onion and cook for 3-4 minutes, stirring.
  4. Next add the garlic, stir and cook for a minute more then place in the sliced mushrooms.
  5. Let the mushrooms cook, stirring every couple of minutes until they’re browned all around. This step will take you about 10 minutes to get the mushrooms good and browned.
  6. Add in the wine to deglaze the pan, stir, then add the flour.
  7. Using a whisk, mix the flour well into the wine and mushrooms and cook for 1 minute.
  8. Next pour in the chicken broth and cream, whisk well to combine with the flour and mushrooms and let it come to a boil.
  9. Once the sauce comes to a boil, whisk again, turn the heat down to low and let simmer for 5 minutes until the sauce thickens.
  10. Place the cooked shrimp back in the pan with the sauce and heat through to warm the shrimp.
  11. Cover and turn the heat off.
  12. Toast the bread and cut in half into triangles, serve two triangles on each plate with a few shrimp and topped with some of the sauce.
  13. Garnish with fresh thyme.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American