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Spicy Shrimp in Cream Sauce

Rated as 4.67 out of 5 Stars

"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!"
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Ingredients

20 m servings 868 cals
Original recipe yields 4 servings

Directions

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  1. 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.

Nutrition Facts


Per Serving: 868 calories; 50.8 g fat; 69.7 g carbohydrates; 34.8 g protein; 336 mg cholesterol; 1002 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 e...

Most helpful critical review

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...

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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 e...

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 b...

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.

very easy to make and very good! i also added parsley and garlic powder. my boyfriend, who can be a picky eater, loooved this.

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...

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 ni...

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 dis...

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!

Mmmm. Mine became a Spicy Scampi soup.