Presenter: Becky

Introduction:

Being a busy working wife/mom, I am exhausted at the end of the day. I don’t want to spend what little time we have in the evenings trying to figure out what to make for dinner and having to go to the grocery store.  My way of preventing this day to day stress is menu planning! Each week (well, if I am being honest, most weeks, but not all!) I menu plan and grocery shop on Sunday’s for the week.  I work later on Monday’s and Wednesday’s so I try to make something quick on those nights.  This Shrimp in Italian Cream Sauce is one of those meals! It is on the table in less than 30 minutes and everyone in our family LOVES it! Michael and I especially love shrimp, so that is the protein I made with this dish, but you could easily change it up if your family doesn’t enjoy seafood like we do. 

Resources:

  • Mixing bowl
  • Mixing spoon
  • Whisk
  • Measuring cups (wet)
  • Measuring spoons
  • Pasta pot
  • Colander 
  • Deep saute pan

Procurement’s:

  • 3/4 lb. peeled & deveined shrimp
  • 1/4 c. corn starch
  • 1 t. garlic powder
  • 2 T. butter
  • 2 T. olive oil
  • 3 cloves of garlic, minced 
  • 3/4 c. chicken broth
  • 1 can diced tomatoes, drained (14.5 oz)
  • 2 c. heavy cream or half-n-half
  • 1 c. Parmesan cheese, grated
  • 2 T. Italian seasoning
  • Salt and pepper to taste
  • 3/4 lb. pasta of choice

Operating Procedures:

We have a great “fish guy” at our local grocery store who cleans the shrimp for us, but if you are not as lucky as we are, do that first!  All I have to do is peel off the tails. Put the shrimp in a large mixing bowl and season with the garlic powder and salt and pepper. Then pour in the cornstarch and mix around. Set aside.

Next, fill a large pot with water and putting it on the stove to boil.  This recipe comes together quickly, so you want to get the water started to make sure your pasta is cooked when your sauce is finished. When the water is boiling, cook your pasta of choice, drain, put back in the pan and set aside.

While your water is coming to a boil, heat butter and olive oil in a large saute pan on medium heat.  Quickly cook the shrimp in the melted butter and olive oil for about 3 minutes per side.  You do not want to overcook shrimp or it will be rubbery! Turn the shrimp individually after the first 3 minutes to ensure even browning on both sides. Shrimp is done when it is pink all the way through and has curled slightly.

Remove shrimp with cooked and set aside in a bowl.  Then in the same skillet, add the minced garlic and saute for 30 seconds. Be careful not to burn the garlic! If your pan seems too hot, remove it from the heat during this stage and return it after the 30 seconds.  

Add the chicken broth and bring to a boil over medium heat. Stir occasionally to loosen all the yummy brown bits on the bottom of the pan.  Reduce the liquid by half.

Stir in the cream or half-n-half and tomatoes and bring to a boil constantly stirring for 1 minute.

Reduce the heat to low and add the Parmesan cheese and the Italian seasonings. Stir the sauce and cook for 3-5 minutes until heated through and thickened.

Pour the sauce over the drained pasta, add the shrimp, and stir to incorporate.

Plate pasta with sauce and shrimp and have extra cheese available for topping!

Proposals:

You don’t have to be a shrimp lover to make this dish.  It would be fantastic made with any protein, such as chicken, or even just prepared as a side dish without any protein.

Closing Remarks:

This cream sauce is a blank canvas, you could add so many different spices or herbs to change it up any way you like.  Any way you look at it, the sauce is delicious! If you are trying to avoid starches or are eating low carb, you could also serve this dish with zucchini “zoodles” or just serve the protein with the yummy sauce and a salad!

Shrimp in Italian Cream Sauce
Serves 4
An easy and delicious cheesy Italian cream sauce!
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Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 3/4 lb. peeled and deveined shrimp
  2. 1/4 c. cornstarch
  3. 1 t. garlic powder
  4. 2 T. butter
  5. 1 T. olive oil
  6. 3 cloves of garlic, minced
  7. 3/4 c. chicken broth
  8. 1 can diced tomatoes, drained (14.5 oz)
  9. 2 c. heavy cream or half-n-half
  10. 1 c. Parmesan cheese, grated
  11. 2 T. Italian seasoning
  12. Salt and Pepper to taste
  13. 3/4 lb. of pasta, long cut of your choice
Instructions
  1. Peel and devein shrimp.
  2. Put the shrimp in a large mixing bowl and season with the garlic powder and salt and pepper. Then pour in the cornstarch, mix, and set aside.
  3. Next, fill a large pot with water and putting it on the stove to boil.
  4. When the water is boiling, cook your pasta of choice, drain, put back in the pan and set aside.
  5. While your water is coming to a boil, heat butter and olive oil in a large saute pan on medium heat. Quickly cook the shrimp in the melted butter and olive oil for about 3 minutes per side. Turn the shrimp individually after the first 3 minutes to ensure even browning on both sides. Shrimp is done when it is pink all the way through and has curled slightly.
  6. Remove shrimp when cooked and set aside in a bowl.
  7. In the same skillet, add the minced garlic and sauté for 30 seconds, being careful not to burn the garlic.
  8. Add the chicken broth and bring to a boil over medium heat, stirring occasionally to loosen all the yummy brown bits on the bottom of the pan.
  9. Reduce the liquid by half.
  10. Stir in the cream or half-n-half and drained diced tomatoes
  11. Bring to a boil, constantly stirring for 1 minute.
  12. Reduce the heat to low and add the Parmesan cheese and the Italian seasonings.
  13. Stir the sauce and cook for 3-5 minutes until heated through and thickened.
  14. Pour the sauce over the drained pasta, add the shrimp, and stir to incorporate.
Notes
  1. Don't forget to have extra cheese available for topping pasta!
Five to Nine Creations http://www.fivetoninecreations.com/
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