Low Carb Shrimp With Creamy Garlic Sauce

shrimp on summer squash noodles
Diana Rattray
Prep: 10 mins
Cook: 7 mins
Total: 17 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
355 Calories
23g Fat
8g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 355
% Daily Value*
Total Fat 23g 30%
Saturated Fat 14g 72%
Cholesterol 291mg 97%
Sodium 650mg 28%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Protein 29g
Calcium 146mg 11%
*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 easy shrimp recipe is made with a rich and buttery garlic cream sauce. The shrimp and sauce take just minutes to cook. Use frozen and thawed and deveined shrimp to cut preparation time.


  • 8 tablespoons butter (divided)
  • 2 large minced cloves garlic
  • 2 pounds shrimp (extra large or colossal shrimp, shelled and deveined*)
  • 2 tablespoon dry sherry or white wine
  • 1 cup heavy cream
  • Salt to taste
  • Black pepper to taste
  • Garnish: chopped parsley

Steps to Make It

  1. Melt 4 tablespoons of butter in a large skillet over medium heat.

  2. Add the garlic and cook, stirring over medium-low heat for 2 minutes or until softened.

  3. Add the shrimp to the skillet and cook, stirring, just until they turn pink.

  4. Strain the shrimp in a fine mesh sieve.

  5. Return the shrimp and solids to the pan and add the remaining 4 tablespoons of butter.

  6. When the butter has melted, add the dry sherry or wine and cook for another minute.

  7. Add the cream and salt and pepper to taste; bring to a simmer but do not boil.

  8. Transfer the shrimp to a serving dish or arrange on individual plates. Garnish with chopped parsley, if desired. Heat through.

  9. Serve the shrimp with your choice of side dish.

  10. Enjoy!

*How To Devein Shrimp

  1. Remove the shells from the shrimp.
  2. With a small, sharp knife, cut a slit down the back of a shrimp.
  3. Pull the dark vein out or scrape it out with the tip of your knife.
  4. Repeat with the remaining shrimp and then rinse them under cold running water.
  5. Pat dry with paper towels.

Recipe Variations

  • Serve over your choice of hot cooked rice, angel hair or another pasta, or spoon it over split baked biscuits or puff pastry shells. If you're on a low-carb diet, serve it over cauliflower rice or summer squash or zucchini noodles.
  • For your veggie noodle side, remove the cooked shrimp from the pan and keep warm. Add some spiralized zucchini or summer squash "noodles" to the skillet with a few more tablespoons of butter. Cook for about 2 minutes, stirring and tossing constantly. When the "noodles" are just limp, serve with the shrimp and cream sauce.
  • For paleo diets, replace the heavy cream with coconut cream and use coconut oil instead of butter.
  • Instead of wine or sherry, use vegetable broth or a broth made with shrimp shells, or omit the wine.