Sherry Cream Sauce

Spaghetti with scallops and cream sauce

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Prep: 8 mins
Cook: 10 mins
Total: 18 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
83 Calories
4g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 83
% Daily Value*
Total Fat 4g 5%
Saturated Fat 3g 14%
Cholesterol 8mg 3%
Sodium 49mg 2%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 2g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an excellent cream sauce to use with shrimp, scallops, lobster, or fish. The sauce is made with a touch of sherry—just enough to brighten the flavor of the fish or shellfish. Spoon some sauce over baked halibut, haddock, snapper, or any other mild white fish or seafood.

A dash of Creole seasoning or freshly grated nutmeg is optional and can add extra flavor and color to the sauce. 


  • 2 tablespoons butter
  • 1 small clove garlic
  • 1 tablespoon shallot or onion (finely chopped)
  • 1 teaspoon clam, shrimp, or lobster base
  • 1 cup heavy whipping cream
  • 2 tablespoons sherry or white wine (dry)
  • Dash Kosher salt
  • Dash black pepper (freshly ground)
  • Optional: Dash paprika
  • Optional: Dash Creole or Cajun seasoning
  • Optional: Pinch ground nutmeg

Steps to Make It

  1. Gather the ingredients.

  2. Melt 2 tablespoons butter in a small saucepan over medium-low heat.

  3. Press garlic or smash it with the side of a knife and then mince it very finely.

  4. Add minced garlic to butter. Add 1 tablespoon chopped onion and 1 teaspoon clam base. Sauté for about 1 minute.

  5. Add 1 cup cream and 2 tablespoons sherry; bring to a simmer.

  6. Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about 1/4 to 1/3.

  7. Taste and add salt and pepper, along with other seasonings you might like.

  8. For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.


  • The seafood base adds flavor, but you may omit it or use a seafood bouillon or chicken base if necessary. 
  • Serve baked or grilled seafood or fish fillets with rice or pasta and drizzle with a few tablespoons of sauce.