Easy Shrimp Stir-Fry Recipe

Make the cream sauce: Pour soup into a blender and purée until smooth. Transfer soup to a saucepot. Add dissolved cornstarch to let it thicken. Bring to a boil and cook for 2 to 3 minutes to remove the raw, starchy taste. Add calamansi juice. Season with salt and pepper, if needed. Turn off heat. Add butter and herbs; stir until butter is melted. Set aside.

In a separate pan or wok, make the stir-fry: Melt butter and quickly stir-fry shrimps. Be careful not to overcook them. Season with salt, pepper, and calamansi juice.

Transfer to a platter and drizzle with sauce before serving.