Looking for an extra-special entree to delight guests? My family enjoys this rich shrimp dish on a holiday. I serve it over golden egg noodles. —Jane Birch, Edison, New Jersey
Shrimp in Cream Sauce
Shrimp in Cream Sauce
Prep Time
15 min
Cook Time
15 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
- Preheat oven to 400°. In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from 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 13x9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, until shrimp turn pink, 15-18 minutes. Serve with noodles or rice.
Nutrition Facts
1 each: 240 calories, 15g fat (9g saturated fat), 216mg cholesterol, 410mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 20g protein.
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