Shrimp in Pernod Cream Sauce
Indulge in the elegant flavors of Shrimp in Pernod Cream Sauce, a luxurious dish that combines succulent shrimp with a velvety, anise-kissed cream sauce. This quick and easy recipe showcases the complexity of Pernod, an anise-flavored liqueur, perfectly balanced with the richness of butter, heavy cream, and a touch of fresh herbs like parsley and tarragon. The shrimp are lightly seared to perfection, then simmered in a sauce infused with garlic, shallots, and a bright splash of lemon juice. Ready in just 30 minutes, this dish is ideal for a romantic dinner or an impressive dinner party centerpiece. Serve it over pasta, rice, or alongside crusty bread to soak up every drop of the irresistible, aromatic sauce. Perfect for seafood lovers seeking a sophisticated and unforgettable meal!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Shallot, finely chopped
- 0.25 cup Pernod (anise-flavored liqueur)
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh tarragon, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
Instructions
Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and cook for 1-2 minutes on each side until they just turn pink. Remove the shrimp and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and chopped shallot. Sauté for 2-3 minutes until softened and fragrant.
Deglaze the pan by pouring in the Pernod. Stir and let it simmer for 1-2 minutes to reduce slightly and allow the alcohol to cook off.
Lower the heat to medium-low, then pour in the heavy cream. Stir to combine and let it simmer gently for 3-4 minutes, allowing the sauce to thicken.
Stir in the chopped parsley, tarragon, salt, and black pepper.
Return the shrimp to the skillet and toss to coat them in the sauce. Cook for another 2-3 minutes until the shrimp are heated through.
Add the lemon juice and give the sauce one final stir. Taste and adjust seasoning if needed.
Serve hot over pasta, rice, or with crusty bread to soak up the luscious sauce.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.0 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 385 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.
