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Shrimp in Cream Sauce Recipe

Shrimp in Cream Sauce Recipe photo by Taste of Home

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Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

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Shrimp in Cream Sauce Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Directions

In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper.
Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice. Yield: 8 servings.

Nutritional Analysis: 1 serving (calculated without salt, pepper and noodles or rice) equals 240 calories, 15 g fat (9 g saturated fat), 216 mg cholesterol, 410 mg sodium, 6 g carbohydrate, trace fiber, 20 g protein.

Originally published as Shrimp in Cream Sauce in Country Woman Christmas Annual 2003, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Shrimp in Cream Sauce

Shrimp in Cream Sauce

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Reviewed on Jun. 28, 2012 by best of home cooks

This was so delicious, we ;oved it and was so simple to make.

Reviewed on May. 10, 2011 by angi.gates

I meant great.

Reviewed on May. 10, 2011 by angi.gates

I have made this recipe with both shrimp and chicken. It's grat holiday recipe to use when the family comes over or for special occasions.

Reviewed on Jan. 12, 2011 by steelerter

I used precooked heated shrimpand added precooked chinese vegetables. I heated through just long enough to make hot. Put over fettachine noodles. It was gone in no time.

Reviewed on Feb. 19, 2010 by JDawes1031

Noodles....I meant

Reviewed on Feb. 19, 2010 by JDawes1031

I made with spinach noddles.....very tasty