Shrimp in Cream Sauce

Serving: This shrimp in cream sauce pairs wonderfully with pasta, rice, or a side of roasted vegetables.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on low heat to prevent the sauce from separating.

Variations:

Spicy Shrimp: Add a pinch of red pepper flakes to the sauce for a spicy kick.

Lemon Zest: For a bright, zesty flavor, add lemon zest and a squeeze of lemon juice to the sauce.

Mushrooms: Sauté sliced mushrooms along with the garlic for added flavor and texture.

FAQ:
Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp can be used. Just make sure to thaw them thoroughly before cooking and pat them dry to avoid excess water in the pan.

Q: Can I substitute the heavy cream with a lighter option?
A: Yes, you can use half-and-half or whole milk for a lighter version, though the sauce may be less rich and creamy.

Q: Can I make this dish ahead of time?
A: It’s best to serve this dish immediately after cooking, as the shrimp may become rubbery when reheated. However, if you must store it, be sure to reheat gently to avoid overcooking the shrimp.