Rating: 4.73 stars
948 Ratings
  • 5 star values: 739
  • 4 star values: 167
  • 3 star values: 35
  • 2 star values: 5
  • 1 star values: 2

A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, basil, and cayenne pepper. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.

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  • Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.

Nutrition Facts

280 calories; protein 19.5g; carbohydrates 3.1g; fat 19.9g; cholesterol 230.2mg; sodium 329.8mg. Full Nutrition
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Reviews (664)

Most helpful positive review

Rating: 5 stars
08/26/2011
Delicious and pretty as a picture! Just a wonderful blend of color and fresh flavors. Light, just right creamy sauce--not thick or too rich. I didn't measure precisely, just kind of eyeballed the ingredients trying to keep in proportion to the amount specified in the recipe. I didn't have cayenne, so substituted a couple shots of Tabasco sauce instead. Served over a bed of hot, buttered spaghettini (thin spaghetti) and "Baked Zucchini de Provence"(also from this site), this was a dish I'd be confident to serve to anyone. And it comes together easily with just a few fresh ingredients--cooking the pasta takes longer than it does to prepare the dish itself! Read More
(311)

Most helpful critical review

Rating: 3 stars
11/22/2010
made as written except used broth in place of wine. It was ok but not exceptional. I have enough for today too but will not be making it again. Thank you though for sharing it with us. Read More
(9)
948 Ratings
  • 5 star values: 739
  • 4 star values: 167
  • 3 star values: 35
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
08/26/2011
Delicious and pretty as a picture! Just a wonderful blend of color and fresh flavors. Light, just right creamy sauce--not thick or too rich. I didn't measure precisely, just kind of eyeballed the ingredients trying to keep in proportion to the amount specified in the recipe. I didn't have cayenne, so substituted a couple shots of Tabasco sauce instead. Served over a bed of hot, buttered spaghettini (thin spaghetti) and "Baked Zucchini de Provence"(also from this site), this was a dish I'd be confident to serve to anyone. And it comes together easily with just a few fresh ingredients--cooking the pasta takes longer than it does to prepare the dish itself! Read More
(311)
Rating: 5 stars
07/19/2008
All I can say is I am HAPPY to have found this recipe, it is wonderful! Very well balanced and flavorful, not to mention easy. The sauce is incredible! I will be making this over and over. Here's a hint though, you can also make it with boneless chicken breasts, sliced into bite size pieces. If you like mushrooms, they are a great addition. Thanks so much for this one!! Read More
(226)
Rating: 5 stars
03/27/2009
This is one of favorite recipes. I do a few changes though: I use olive instead of butter, use fat free 1/2 and 1/2 instead of heavy cream for a more slimming version, use whole wheat pasta & Parmesan cheese. turn everything off and let it sit for 5 munutes or so to let the noodles soak out the sauce. A very yummy recipe! Read More
(138)
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Rating: 5 stars
06/21/2008
Incredibly delicious! I made it with low fat margarine and cream and served it over whole wheat pasta - making it a very healthy main dish. I will definitely make this again! But the portion really was only enough for me and my husband. I'd probably double it for 4 people. Read More
(100)
Rating: 5 stars
03/27/2009
This is a great company and family friendly recipe. I can't have garlic, so I sub with shallots or sweet onions. When cooking shrimp, don't overcook. It gets rubbery really fast. It should form a "C" not an "O" when done. If they curl up and look like "O's", they are overcooked. This is also cooked with lobster meat or crab. Living on Puget Sound as I do, I use the Dungeness Crab. (Fresh, not canned.) I've made this recipe for about forty years. Delish! Read More
(85)
Rating: 5 stars
03/16/2009
Made this last night and it was WONDERFUL!! I used light cream instead of heavy cream and added bay scallops plus shrimp and it came out delious with a perfect light cream sauce. Served over angel hair pasta...SO Yummy..will be making this again!! Read More
(75)
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Rating: 5 stars
07/09/2008
I used whole wheat fettuccine noodles and tripled the sauce as I wanted to be able to soak up a crusty bread in it. I also used margarine instead of butter. Used the salt pepper and cayenne pepper to taste until it was what we were looking for. Family loved. Thanks Read More
(53)
Rating: 4 stars
05/29/2008
4 stars only because I think there should be a little more liquid (sauce) in this meal. If your making over angel hair pasta then it should be enough but I like to have a little more sauce with my pasta. Other than that this is a GREAT and QUICK meal to make. Even had a 5 and 7 year old happy! Read More
(38)
Rating: 5 stars
03/16/2011
Absolutely divine! I replaced half the butter with olive oil and used whole milk instead of cream, because that's what I had on hand. I made 1 1/2 the amount of sauce, added a little cajun seasoning plus mushrooms & broccoli. We served with fettucine. This was delicious! The sauce is quite light but with a nice richness. Thank you so much for a great recipe. We will be making this often! Read More
(36)
Rating: 3 stars
11/22/2010
made as written except used broth in place of wine. It was ok but not exceptional. I have enough for today too but will not be making it again. Thank you though for sharing it with us. Read More
(9)