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Cream Shrimp Sauce

Prep time: 5 minutes

Cooking time: 5 minutes


  • Fresh spinach or sun-dried tomato linguine
  • 1/2 cup half and half (milk is fine, but this is richer)
  • 1 minced garlic clove, OR 1/4 tsp. garlic powder to taste
  • 1 tsp. butter or trans-fat-free spread
  • 12 small or medium shrimp


Cook the linguini as directed and drain.

In a small fry pan, combine the half-and-half and garlic over low heat. When it begins to bubble, but not boil, add the butter and shrimp and simmer for just about 2 minutes. Cooking longer toughens the shrimp. Add the linguini to the shrimp sauce, toss and serve.

Serves two. Multiply as needed for more servings, but tone down the garlic a bit by adding less to the additional sauce.

Great with garlic toast and a tossed salad.

Source: I created this one night when I didn't feel like really cooking but wanted to serve something different and tasty for my DH. This certainly qualifies!

By Polly from Cedar Springs, MI


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