Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal). Fun to prepare in front of guests as a prelude to a nice seafood dinner! Use any hot pepper you like, Cajun seasoning, or even hotter!

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 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
  • Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

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Nutrition Facts

868 calories; protein 34.8g 70% DV; carbohydrates 69.7g 23% DV; fat 50.8g 78% DV; cholesterol 335.9mg 112% DV; sodium 1002.4mg 40% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2006
This recipe was so simple and very easy to make!!! I deleted the habanero peppers though but if you like it extra hot then by all means add them! I have a particular resturant that I love to eat at because of their spicy shrimp pasta now.... I have a simple recipe on how to make it myself! Thanks for the recipe it was a hit in my home my boyfriend absolutely loved it and my friends want me to make it again! Only one bit of advice though watch the heat when your heating up the flavors or you could burn it and practically choke to death from the smoke it creates in the house! Also add flour to your liking to thinken the sauce so that it won't be so runny. Other than that.... definitely two thumbs up will be making this again and again..... Read More
(29)

Most helpful critical review

Rating: 1 stars
07/02/2005
This recipe was a disaster. The cream did not make a sauce as I though it would but stayed runny. The flavor was very good but overall I felt it a waste of time and good shrimp. Also beware of "Hunan hands" when cutting up the jabanero peppers. Your fingers will feel like they're on fire if you're not careful. I had to call poison control it was so bad. My suggestion: wear gloves. Read More
(9)
28 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/15/2006
This recipe was so simple and very easy to make!!! I deleted the habanero peppers though but if you like it extra hot then by all means add them! I have a particular resturant that I love to eat at because of their spicy shrimp pasta now.... I have a simple recipe on how to make it myself! Thanks for the recipe it was a hit in my home my boyfriend absolutely loved it and my friends want me to make it again! Only one bit of advice though watch the heat when your heating up the flavors or you could burn it and practically choke to death from the smoke it creates in the house! Also add flour to your liking to thinken the sauce so that it won't be so runny. Other than that.... definitely two thumbs up will be making this again and again..... Read More
(29)
Rating: 4 stars
04/21/2009
The shrimp had a great flavor it tasted and smelled delicious. However the sauce was really thin. It would have been perfect with some flour to thicken it up a bit. I tweaked the recipe a bit based on what I had in my pantry. In addition to the chili powder I added onion powder cajun seasoning and parsley. I also used green bell pepper instead of the habenero. Read More
(23)
Rating: 5 stars
11/02/2009
use caution with peppers...a glove is appropriate. i pulled the shrimp out and added a corn starch/cold water mixture to the "runny" sauce and it turned out fabulous. Read More
(12)
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Rating: 5 stars
09/09/2010
very easy to make and very good! i also added parsley and garlic powder. my boyfriend who can be a picky eater loooved this. Read More
(10)
Rating: 1 stars
07/02/2005
This recipe was a disaster. The cream did not make a sauce as I though it would but stayed runny. The flavor was very good but overall I felt it a waste of time and good shrimp. Also beware of "Hunan hands" when cutting up the jabanero peppers. Your fingers will feel like they're on fire if you're not careful. I had to call poison control it was so bad. My suggestion: wear gloves. Read More
(9)
Rating: 5 stars
11/01/2013
I choose to serve this as a pasta sauce using corn starch to thicken. I also add mushrooms. Delicious!! I've substituted Serano peppers for the Habañeros. Just as wonderful. This is our date night go-to recipe. Read More
(6)
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Rating: 5 stars
10/13/2009
Mmmm. Mine became a Spicy Scampi soup. Read More
(6)
Rating: 5 stars
11/17/2010
This was by far the best shrimp recipe I have ever tasted. I loved the heat and the hint of chili and garlic. I did add some corn starch and cold water to thicken it up a bit. I served this dish over linguini and everyone loved it. Read More
(6)
Rating: 5 stars
06/22/2010
SOOO Spicy! And good. I love the creamy sauce. Make sure you wear gloves when cutting the pepper I made that mistake and my hands were burning for days! Read More
(6)