This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavour. Use jumbo shrimp if you want to make it impressive!
Use it with Spaghetti or any short pasta such as penne, or try this Fast2eat shrimp sauce with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favourite ingredient for those seeking a lower-carb, paleo-friendly, clean-eating, gluten-free alternative to pasta.
If you prepare the spaghetti squash in advance, it is ready in minutes.
Check out my article with the Smart tips you should know when cooking shrimp for a perfect shrimp every time.
Ingredients
Shrimp stock (or Vegetable Stock)
- Shrimp - heads (optional), shells, and tails or use 1tbsp Vegetable Instant Stock Mix
- 2 cups Water - hot
- 1 tbsp Hondashi - *Bonito fish Soup Stock
Shrimp
- 800 g Shrimp - peeled and cleaned
- ¼ cup Lemon juice - or juice from 2 lemons
- Salt - to taste
- Thyme - to taste
- Cilantro - (lots to taste (also known as coriander - fresh leaves chopped or dried))
- 1 tbsp Hondashi - *Bonito fish Soup Stock
- Paprika - to taste
- Parsley - to taste
- Green onion - chopped to taste or chives
- Black pepper - optional to taste
Sauce
- 1 tbsp Olive oil - or vegetable oil
- 1 tbsp Butter - or Margarine
- 1 Onion - large chopped
- 3 cloves Garlic - minced or 1 tbsp minced Garlic
- 1/4 cup Tomato sauce
- 400 ml Cream - (whipping cream/thick cream/heavy cream/evaporated milk)
- 1 cup White wine - optional
- 2 tbsp Cream cheese - or catupiry
- Parmesan cheese
Instacart is available in the US only at the moment.
Instructions
Shrimp stock (or Vegetable Stock)
- Give Shrimp heads, shells, and tails a quick rinse under cold water first.
- Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
- Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.
- If using Vegetable Stock just add 1 tbsp Vegetable Instant Stock Mix to 1 cup of boiling water.
Shrimp
- Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion, Black pepper (optional to taste).
Sauce
- In a big skillet or Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil), butter (or margarine) and saute the chopped onion and Minced Garlic.
- Add the seasoned shrimp and saute the shrimp until pink.
- Add the tomato sauce and shrimp stock (or Vegetable Stock) cook for 5 min. Be careful if overcook shrimp becomes chewy.
- Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat
- Add the cream cheese (or catupiry) mixing well until forming a very creamy sauce.
- Put the sauce on top of the pasta** and mix thoroughly until well incorporated.
- Add parmesan cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.
Notes
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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