On Saturday night, in dire need of some dinner and armed with spaghetti noodles and frozen salad shrimp I found in the back of my freezer, I stood at my stove brainstorming sauce ideas that would combine these two ingredients and make it look like I meant to create what the end result would be. At first I thought of doing a butter sauce, but I only had enough butter to make the Amish bread I will be posting later this week as part of my 52 Weeks of Baking Love project. I desperately needed to go grocery shopping, but I needed to make dinner more.
With the random slew of ingredients I did have immediately available, I decided to make a cream sauce. I didn’t know exactly what I was doing in terms of the measurements I should use, but my thought process was how difficult could it be for me to just wing it?
Turns out that making a basic cream sauce is actually pretty easy to do, and simply adding ingredients that made sense to me worked out very well.
As I boiled water and cooked the spaghetti noodles, I got all sorts of creative with my small saucepan. I started with heavy whipping cream and added chicken stock to cut through the abundance of sweetness from the cream and give the base more of a meaty taste. Because I love eating shrimp with lemon, I added lemon juice for acidity and that great lemon taste.
I then added the defrosted shrimp (defrosted by sitting them in a big bowl of ice water), along with a pinch of kosher salt and freshly ground black pepper.
After the shrimp were fully submerged and simmering with the sauce for about 5 minutes, I added in garlic powder and cilantro. I would have liked to also add some parsley but I didn’t have any on-hand. The troubles that arise when you fail to go grocery shopping as regularly as you should…
I also added a whole lot of Parmesan cheese to absorb the very thin sauce I had created. This worked to thicken the sauce up, and then I simply poured it over the spaghetti noodles and topped with a little more Parmesan cheese. I like really cheesy pasta.
I totally succeeded in making a pasta dish that looked like I knew what I was doing. It was delicious. After two heaping bowls for dinner, I also ate it for lunch the next day, reheated using a teaspoon of heavy cream to get it back to that creamy consistency.
Shrimp and Lemon Cream Sauce
- 3/4 cup heavy whipping cream
- 1/4 cup chicken stock
- 3 tablespoons lemon juice
- 1 pound raw or frozen (and defrosted) shrimp — any kind of shrimp will work, I used mini salad shrimp because that’s what I had
- kosher salt
- black pepper
- 1 teaspoon garlic powder
- 1/4 cup cilantro
- 1/2 cup Parmesan cheese — I used shaker cheese for pasta because that’s what I had, but I’m willing to bet freshly grated would be even more delicious
- In a small saucepan heat the heavy whipping cream, chicken stock, and lemon juice to a low simmer. Simmer on low heat for 5 minutes.
- Add the shrimp to the simmering sauce. Stir well and add a pinch of kosher salt and black pepper. Simmer on low heat for an additional 5 minutes.
- Add the garlic powder and cilantro and let it cook for an additional 1 minute.
- Pour the shrimp and lemon sauce over the pasta in a large bowl and mix well. Add most of the Parmesan cheese and stir into the sauce and pasta. Let the pasta sit for a couple of minutes to let the cheese absorb the sauce and thicken up.
- Divide into servings and top with remaining Parmesan cheese.
Because I am seriously proud of myself for pulling this cream sauce off, I am linking up with Jam Hands for Recipe Sharing Monday!