Low Sodium Garlic Butter Shrimp in Cream Sauce
Delight in the rich, indulgent flavors of this **Low Sodium Garlic Butter Shrimp in Cream Sauce**, a quick and easy recipe perfect for a healthy yet satisfying dinner. Succulent shrimp are lightly sautéed in unsalted butter and fragrant minced garlic before being swirled into a luscious, creamy sauce made with heavy cream, fresh spinach, and a touch of dried Italian herbs. With just a hint of zesty lemon juice and vibrant parsley to brighten the dish, this recipe delivers bold flavor without the extra sodium. Ready in just 25 minutes, this low-sodium seafood dish is ideal for a weeknight meal and pairs beautifully with pasta, rice, or a simple side of crusty bread. Rich in nutrients and big on taste, this heart-healthy, one-skillet dinner is sure to become a new family favorite!
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Recipe Information
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
Instructions
Start by rinsing the shrimp under cold water and pat them dry with paper towels. Set aside.
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.
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.
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.
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.
Add the fresh spinach leaves to the cream sauce, stirring gently until they wilt, which should take about 2 minutes.
Return the cooked shrimp to the skillet, mixing them into the cream sauce. Stir in the lemon juice and half of the chopped parsley.
Cook for another 1-2 minutes until everything is heated through.
Serve the shrimp in cream sauce warm, garnishing with the remaining fresh parsley.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
