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Shrimp in Cream Sauce

 Shrimp in Cream Sauce
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.
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 1 serving (calculated without salt, pepper and noodles or rice) equals 240 calories,

2 of 2

Shrimp in Cream Sauce (continued)

Nutritional Facts: 15 g fat (9 g saturated fat), 216 mg cholesterol, 410 mg sodium, 6 g carbohydrate, trace fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.