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Shrimp in Cream Sauce Recipe

Shrimp in Cream Sauce Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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, 15 g fat (9 g saturated fat), 216 mg cholesterol, 410 mg sodium, 6 g carbohydrate, trace fiber, 20 g protein.

Wine Pairings

Full-Bodied White Wine

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