Easy Sherry Cream Sauce

Spaghetti With Scallops and Cream Sauce
Spaghetti With Scallops and Cream Sauce. 4kodiak / Getty Images
  • 18 mins
  • Prep: 8 mins,
  • Cook: 10 mins
  • Yield: 1 Cup (serves 8)
Ratings (30)

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. 

What You'll Need

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

How to Make It

  1. Melt the butter in a small saucepan over medium-low heat.
  2. Press garlic or smash it with the side of a knife and then mince it very finely; add to butter. Add the chopped onion and clam base. Saute for about 1 minute.
  3. Add cream and sherry; bring to a simmer.
  4. Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3.
  5. Taste and add salt and pepper, along with other seasonings you might like.
  1. 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.

Nutritional Guidelines (per serving)
Calories 83
Total Fat 4 g
Saturated Fat 3 g
Unsaturated Fat 1 g
Cholesterol 8 mg
Sodium 49 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)