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Creamy Shrimp Newburg

A quick and easy one-pan meal featuring plump shrimp in a lush, velvety cream sauce, perfect for a delightful weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup sherry can substitute with white wine or broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour to thicken the sauce
  • 1/4 teaspoon paprika
  • to taste Salt and pepper for seasoning
  • Chopped parsley for garnish
  • Buttered toast, pasta, or rice for serving

Method
 

Cooking Steps
  1. In a large skillet, melt butter over medium heat. Add the onion and garlic and sauté until softened.
  2. Sprinkle in the flour and stir to combine. Cook for another minute.
  3. Slowly whisk in the sherry and cream, bringing the mixture to a simmer.
  4. Add the shrimp, paprika, salt, and pepper. Cook until the shrimp are pink and cooked through, about 5-7 minutes.
  5. Serve the creamy shrimp mixture over buttered toast, pasta, or rice. Garnish with chopped parsley before serving.

Notes

Store leftovers in the fridge for up to 3 days or freeze for a month. Reheat gently in a skillet over low heat to maintain texture. Consider using low-fat cream for a lighter version or substituting shrimp with chicken or mushrooms for a different twist.