Low Sodium Garlic Butter Shrimp in Cream Sauce
Indulge in the creamy decadence of Low Sodium Garlic Butter Shrimp in Cream Sauce—a flavorful yet heart-conscious dish perfect for seafood lovers! Succulent shrimp are sautéed in unsalted butter and garlic, then coated in a velvety cream sauce infused with dried Italian herbs, fresh spinach, and a zesty hint of lemon juice. This quick and easy recipe comes together in just 25 minutes, making it a perfect option for weeknight dinners or elegant entertaining. Garnished with fresh parsley, it pairs beautifully with rice, pasta, or crusty bread for a satisfying meal. With its low-sodium twist, this dish delivers bold flavors without compromising on health—a gourmet delight you can feel good about serving.
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Ingredients
- 1 pound raw shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon dried Italian herbs
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 cups fresh spinach leaves
Directions
Step 1
Start by rinsing the shrimp under cold water and pat them dry with paper towels. Set aside.
Step 2
In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute, until the garlic is fragrant but not browned.
Step 3
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Step 4
In the same skillet, add the remaining 2 tablespoons of unsalted butter. Once melted, pour in the heavy cream. Stir the mixture carefully, ensuring the cream doesn’t scald.
Step 5
Mix in the dried Italian herbs and ground black pepper. Let the sauce simmer gently for about 3-4 minutes, allowing it to thicken slightly.
Step 6
Add the fresh spinach leaves to the cream sauce, stirring gently until they wilt, which should take about 2 minutes.
Step 7
Return the cooked shrimp to the skillet, mixing them into the cream sauce. Stir in the lemon juice and half of the chopped parsley.
Step 8
Cook for another 1-2 minutes until everything is heated through.
Step 9
Serve the shrimp in cream sauce warm, garnishing with the remaining fresh parsley.
Nutrition Facts
| Serving size | (825.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1694.2 |
| Total Fat 129.7g | 0% |
| Saturated Fat 76.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1221.3mg | 0% |
| Sodium 629.2mg | 0% |
| Total Carbohydrate 9.0g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 0.8g | |
| Protein 111.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 419.3mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1585.2mg | 0% |
Source of Calories