Best 20 Creamy Shrimp Sauce Recipes

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Indulge in the delectable Creamy Shrimp Sauce, a culinary masterpiece that elevates any pasta dish to a realm of pure bliss. Crafted with succulent shrimp, a symphony of aromatic vegetables, and a luscious creamy sauce, this versatile recipe promises an explosion of flavors that will tantalize your taste buds. Accompany your main course with a selection of tempting side dishes, including a refreshing Caesar salad for a crisp and tangy contrast, succulent Grilled Lemon Butter Asparagus for a burst of bright flavors, and delectable Garlic Parmesan Roasted Potatoes for a savory and comforting touch. Conclude your culinary journey with a sweet and satisfying dessert, such as a classic New York-style cheesecake or a velvety Chocolate Mousse, ensuring a perfect ending to your extraordinary meal.

Let's cook with our recipes!

GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY



Grilled Shrimp Tacos With Creamy Cilantro Sauce Recipe by Tasty image

Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro

Provided by Claire Nolan

Categories     Lunch

Time 30m

Yield 12 tacos

Number Of Ingredients 20

2 lb shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 skewers, bamboo or metal
4 tablespoons olive oil
24 corn tortillas
1 cup sour cream
3 tablespoons fresh cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
lime wedge
fresh cilantro

Steps:

  • In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
  • Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
  • Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
  • Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
  • Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
  • Remove from skewers & set aside for taco assembly.
  • In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
  • In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
  • Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE



Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce image

This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.

Provided by Karyn

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguini pasta
2 tablespoons butter
½ pound fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound cooked shrimp

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
  • In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
  • Toss linguini with shrimp sauce and serve.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 44 g, Cholesterol 210.3 mg, Fat 38.3 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 402.7 mg, Sugar 2.9 g

ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE



One Pan Pasta With Creamy Shrimp and Pesto Sauce image

This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).

Provided by CorriePDX

Categories     Penne

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

12 ounces dry penne pasta
1 lb frozen pre- cooked shrimp, thawed
1/2 cup prepared pesto sauce
1/4 cup whipping cream
1/4 cup chicken broth
3 tablespoons chopped drained sun-dried tomatoes packed in oil
salt and pepper

Steps:

  • In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
  • Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.

PASTA WITH SHRIMP AND CREAMY CHIPOTLE SAUCE



Pasta with Shrimp and Creamy Chipotle Sauce image

Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 8

Kosher salt and freshly ground pepper
12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
1/4 cup extra-virgin olive oil
1 head fennel, thinly sliced (1 1/2 cups), fronds reserved
2 1/2 cups fresh corn kernels (from 3 ears)
3 chipotles in adobo, seeded and chopped (1 tablespoon), plus 2 tablespoons sauce
1 pound large shrimp, peeled and deveined
1/3 cup heavy cream

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
  • Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add fennel, season with salt and pepper, and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add corn and chipotles with sauce and cook, stirring, 3 minutes. Add shrimp; cook until just beginning to curl but not completely cooked, about 1 1/2 minutes.
  • Add pasta, reserved pasta water, and cream. Cook, stirring and shaking pan until pasta and shrimp are cooked through and a creamy sauce forms, 1 to 2 minutes more. Season with salt and pepper and serve, garnished with fennel fronds.

TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE



Tilapia With a Creamy Shrimp & Crab White Wine Sauce image

This is a really elegant dish, but really simple. An easy 1 pot sauce, simply pan seared tilapia and served over rice pilaf and a fresh vegetable for a side and you have a very quick easy dinner. I have served this many times for dinner parties and everyone loves it.

Provided by SarasotaCook

Categories     Sauces

Time 30m

Yield 4 Fish Servings, 4 serving(s)

Number Of Ingredients 20

4 tilapia fillets
1 teaspoon butter
1 teaspoon olive oil
salt
pepper
1 (6 ounce) can crabmeat (you can use the more expensive claw meat, but for this sauce I don't find it makes a difference)
1 cup shrimp, peeled, tails removed, and chopped
1 cup heavy cream
3/4 cup white wine
1 tablespoon lemon juice (buy 1 lemon and cut in half, use 1/2 for the zest and lemon juice and the other half for a garnish)
1/2 teaspoon lemon zest
1 tablespoon fresh parsley
1/2 teaspoon fresh dill
1 1/2 tablespoons all-purpose flour
salt
pepper
lemon slice (use the other half that wasn't used in the sauce)
3 -4 cups rice, cooked (use any kind of rice you want)
3 scallions, fine chopped (white and green part)
1 teaspoon lemon zest (from the lemon we used for the sauce)

Steps:

  • Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
  • Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
  • Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
  • Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
  • Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

FISH WITH CREAMY DIJON SHRIMP SAUCE



Fish with Creamy Dijon Shrimp Sauce image

My family absolutely love this dish..two of their favorites in a creamy sour cream Dijon sauce. Our favorite versions are done using fresh tuna, mahi mahi, or salmon, with the fish being grilled on a charcoal grill. With the cold, wet weather today, I pan fried the fish in a little butter and I used tilapia. It is fairly quick to...

Provided by Lisa Myrick

Categories     Seafood

Time 30m

Number Of Ingredients 15

24 large jumbo shrimp, peeled and deveined, tails removed
1 lb fresh or frozen fish fillets of choice, rinsed, patted dry, brought to room temperature
BASTING SAUCE
4 Tbsp butter, divided
1/2 tsp onion salt
1/2 tsp dried marjoram, crushed
1/2 tsp dried thyme, crushed
DIJON SAUCE
1/2 c sour cream
1 Tbsp all purpose flour
1 Tbsp dijon mustard (i use a coarse grain such as grey poupon)
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp dried thyme, crushed
1/2 c chicken broth

Steps:

  • 1. Thaw fish if using frozen. Allow fish (either fresh or frozen) to come to room temperature. This makes for less time over the heat, helping to keep fish moist. Rinse and pat dry and lay on paper towels.
  • 2. Place 2 tablespoons of the butter and 1/2 tsp each of onion salt, dried marjoram and dried thyme in a small bowl. Cover with a paper towel and microwave for 30 seconds to a minute, until butter is melted.
  • 3. Brush top side of each fish fillet with half of the melted butter mixture and set aside.
  • 4. In a medium saucepan, heat enough water to cover the shrimp and bring the water to a boil. Add the shrimp. Once the water comes back to a boil, cook the shrimp for 2-1/2 to 3 minutes, just until they are done (don't overcook). Remove pan from heat and set aside. (the water will help keep the shrimp warm...so it is very important not to over cook the shrimp).
  • 5. In a small saucepan, combine the sour cream, flour, Dijon mustard, salt, pepper, and 1/4 tsp. thyme. Stir until smooth. Add chicken broth, stirring until well mixed. Cook over medium heat, stirring occasionally until thickened and bubbly. Cook and stir 1 minute more. Keep warm over very low heat, stirring occasionally. (When I first put this over the heat, I begin heating up my skillet for my fish, and the fish cooks while my sauce is coming up to a boil and thickening).
  • 6. While Dijon sauce is coming up to a boil, heat a large skillet coated lightly with cooking spray over medium heat. Add remaining 2 TBS butter. Once butter is melted, add fish fillets, basted side down, with the thickest portion toward the center of your pan. Baste the top with the remainder of the basting sauce. Depending on your fish choice and its thickness, cook the fish for 2 to 4 minutes, just until a nice light brown color. Carefully turn the fish over (with the thickest portion still in the center of your pan) and cook another 2 to 4 minutes, just until the fish flakes easily with a fork. Remove to serving plates. (My tilapia fillets were 1/2 inch thick at the most and about 4 ounces each. I cooked 2 minutes on one side, 3 minutes on the other and they were perfect.)
  • 7. Drain shrimp and stir into the Dijon sauce. Top each fillet with 6 shrimp each and some of the sauce. ENJOY!

SHRIMP AND PASTA WITH CREAMY GOAT CHEESE SAUCE



SHRIMP AND PASTA WITH CREAMY GOAT CHEESE SAUCE image

Categories     Cheese     Pasta     Shellfish     Dinner

Yield 6 servings

Number Of Ingredients 12

1 lb pasta
2 tablespoons olive oil
1 package sliced mushrooms
1 lb shrimp, shelled and deveined
1 tablespoon olive oil
2 cloves garlic
pinch each of kosher salt and red pepper flakes
2 tablespoons chopped sun-dried tomatoes in oil
1/2 cup dry white wine
1/2 cup chicken stock
4 ounces goat cheese (or a combination of goat cheese and cream cheese)
1 tablespoon butter

Steps:

  • Boil pasta in water until al dente. In a ziplock bag, combine shrimp through tomatoes and marinate in refrigerator for an hour. Heat 2 tablespoons of oil over medium-high heat in a saute pan and cook mushrooms until they release their liquid and are browned. Set aside. Keeping the same saute pan at medium-high, add shrimp and marinade ingredients and saute until cooked through, about six minutes. Set aside. In the now empty pan, turn heat to high and deglaze with wine, scraping up any browned bits. Add chicken stock and reduce the liquids by half. Slowly stir in the goat cheese until melted and smooth. Add the butter at the end, and melt. Add the mushrooms and shrimp back to the sauce and warm through. When just about finished, add the drained pasta and toss to combine. Add a little bit of reserved pasta water if the sauce is too thick or doesn't cling to the pasta.

PAN-SEARED SHRIMP WITH ROMESCO SAUCE, CREAMY GRITS, AND GREENS



Pan-Seared Shrimp with Romesco Sauce, Creamy Grits, and Greens image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 24

2 cups chicken stock, plus extra to loosen, if needed
Salt and pepper
1 cup quick-cooking grits
1/4 cup heavy cream
1/2 cup havarti cheese, grated
1 tablespoon chopped fresh parsley
Grapeseed oil
2 bunches mustard greens, cleaned, thick stems discarded
Pinch red chile flakes
1/4 cup chicken stock
1 1/2 tablespoons unsalted butter, divided
2 (21/25) count shrimp, peeled, deveined, and rinsed
Salt and pepper
2 tablespoons white wine
2 to 3 tablespoons Romesco Sauce, recipe follows
1/4 cup blanched, slivered almonds
1 slice rustic white bread, diced into 1/2-inch cubes
1 teaspoon white balsamic vinegar
4 Roma tomatoes, cored and quartered
1/4 cup jarred roasted red peppers
1 clove garlic, minced
1 teaspoon paprika
2 tablespoons olive oil
Salt

Steps:

  • For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.
  • For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
  • For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
  • Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
  • Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
  • Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
  • To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
  • Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.

SHRIMP IN CREAMY GARLIC SAUCE



Shrimp in Creamy Garlic Sauce image

Quick & Easy! This uses the same sauce I made for my "Easy Cheesy Creamed Spinach & Garlic", but without the Parmesan. I served this with Asian-style vegetables and Roasted Red Potatoes. Remove the tails & serve with crackers and this makes a very tasty appetizer!!

Provided by Lauren Conforti

Categories     Seafood

Number Of Ingredients 7

4 Tbsp butter
3 Tbsp flour
2-3 Tbsp garlic powder (add more if you want a strong garlic flavor)
3/4 - 1 c milk (more or less to get the right consistency)
1/4 c evaporated milk **
1 1/2 lb shrimp, cooked, peeled and deveined
fresh parsley for garnish

Steps:

  • 1. In a small saucepan over Medium heat, melt butter.
  • 2. Add flour. Adjust amount, if needed, to make a rue.
  • 3. Add garlic. Whisk until smooth.
  • 4. ** Add milks, pouring slowly while whisking to avoid lumps. (You can use more or less of each kind of milk to suit your taste. I like to add some Evap. milk to the regular to add creaminess.)
  • 5. Whisk until blended well.
  • 6. Add shrimp & cook on low until heated through, stirring occasionally.
  • 7. Serve with chopped fresh parsley sprinkled on top.

COCONUT SHRIMP WITH CREAMY CHILI SAUCE



Coconut Shrimp with Creamy Chili Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3/4 cup almond flour
2 teaspoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Kosher salt and freshly ground black pepper
3 large eggs
1 cup shredded unsweetened coconut
1 cup crushed pork rinds, such as Pork Panko breadcrumbs
3/4 pound large shrimp, peeled and deveined, tails on
About 1 1/4 cups coconut oil
1/2 cup sweet Asian chili sauce
1/2 cup mayonnaise
Lemon wedges, for serving

Steps:

  • Line a baking sheet with parchment paper.
  • Whisk the almond flour, paprika, garlic powder, onion powder, 1 teaspoon salt and pepper in a wide, shallow bowl. Lightly beat the eggs with a splash of water in a second wide, shallow bowl. Combine the coconut and pork rind breadcrumbs in a third wide, shallow bowl.
  • Sprinkle the shrimp with salt and pepper.
  • Toss the shrimp in the flour mixture to coat them, working one a time. Shake off the excess flour and dip it into the egg wash. Let the excess egg drip off, and then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the prepared baking sheet and repeat with the remaining shrimp.
  • Heat the coconut oil in a large skillet over medium-high heat until very hot and a piece of shredded coconut dropped into it sizzles immediately. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining shrimp.
  • Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside.
  • Squeeze half of a lemon over the hot shrimp and serve with the dipping sauce and lemon wedges on the side.

GARLIC SHRIMP WITH BOWTIE PASTA IN A CREAMY CHEESE SAUCE



garlic shrimp with bowtie pasta in a creamy cheese sauce image

sooooo good. a good dish to cook for a date add a salad some garlic bread,and maybe a glass of white or blush wine ummmm

Provided by Danielle Pettiford

Categories     Seafood

Time 25m

Number Of Ingredients 15

1/2 c milk
1 1/8 box bow-tie pasta, cooked and drained
1 lb shrimp
1 c cheddar cheese, shredded
2 slice provolone cheese
2 slice swiss cheese
1 pkg goya sazon
1 tsp adobo powder
2 Tbsp sour cream, fat-free
2 Tbsp kraft cooking cream (optional)
2 Tbsp parmesan cheese
1 tsp paprika
2 clove fresh garlic chopped
1 Tbsp butter or use cooking spray
1/4 c bacon, cooked crumbled (optional)

Steps:

  • 1. cook pasta and drain set aside. peel and clean shrimp season with sazon and adobo and paprika then add butter or pan spray to a sauce pan and lightly cook shrimp then add garlic and bacon(optional)let garlic cook for 2 min.
  • 2. add milk cheddar,provolone,swiss,and 1 tablsp of parmesan.stir untill cheese is melted. add sour cream and cooking cream (optional) cook untill sauce starts to thicken about 3-4 min then fold in pasta serve with a sprinkle of parmesan cheese

TUNA STEAKS WITH CREAMY SHRIMP SAUCE



Tuna Steaks With Creamy Shrimp Sauce image

This is the best dinner I've ever made ! I got the recipe from another website....I know that's not sexy but, trust me the dish is. It taste like something out of a resturant. I doubled the sauce but, you don't have to. Also it seems like a lot of onions but, it all blends together nicley in the end. I hope you make it. You'll love it !

Provided by Chef Shannon N.

Categories     < 60 Mins

Time 45m

Yield 6

Number Of Ingredients 14

1 cup Italian salad dressing
2 tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon red pepper
1/2 teaspoon tarragon leaf
2 lbs tuna steaks (1 inch thick)
1/4 cup butter
1/2 cup chopped onion
1 cup chopped green onion
1/2 cup chopped bell pepper
1 cup cream cheese
1 cup half-and-half cream
1 cup chopped cooked shrimp
2 tablespoons chopped parsley

Steps:

  • Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.
  • Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.
  • In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.
  • Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes.

SHRIMP WITH CREAMY ORANGE-CHIPOTLE SAUCE



Shrimp With Creamy Orange-Chipotle Sauce image

Make and share this Shrimp With Creamy Orange-Chipotle Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2/3 cup half-and-half
1 large chipotle chile, canned in adobo
1 teaspoon grated orange rind
1 1/2 lbs peeled deveined large shrimp
3/4 teaspoon cumin
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Steps:

  • Place first three ingredients in a blender and puree until smoot. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray and add shrimp. Toss shrimp to coat with spray and sprinkle with the cumin and salt. Saute shrimp 4 minutes or until done, stirring frequently. Transfer to a serving platter.
  • Reduce heat to medium and add half and half mixture to pan. Cook 1 minute, stirring constantly. Pour sauce over shrimp and sprinkle with cilantro.

Nutrition Facts : Calories 180.1, Fat 6.5, SaturatedFat 3.1, Cholesterol 229.8, Sodium 1129, Carbohydrate 4.6, Fiber 0.3, Sugar 0.7, Protein 24.7

AWESOME GARLIC SHRIMP IN A CREAMY CHEESE SAUCE



Awesome Garlic Shrimp in a Creamy Cheese Sauce image

This is a great tasting dish that you can have on the table in under an hour. I worked on this for a bit until I got the proportions correct. I think that the bacon, and the cream cheese just send it over the top. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Seafood

Time 30m

Number Of Ingredients 13

PLAN/PURCHASE
2 slice thick-sliced bacon, chopped
2 oz sun-dried tomatoes in olive oil, chopped
2 clove garlic, minced
1/4 lb shrimp, 60 count, shelled & deveined
salt, kosher variety, fine grind, to taste
1/4 tsp sweet paprika
1/2 tsp dried basil
3/4 c half & half
1/4 tsp crushed red pepper
1 oz cream cheese, softened
1/4 c parmesan cheese, freshly grated
8 oz pasta, your choice

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your ingredients.
  • 3. Add the bacon to a large sauté pan over medium heat.
  • 4. Cook until beginning to brown.
  • 5. Add the sun-dried tomatoes, basil, and garlic to the pan.
  • 6. Sauté until the garlic is fragrant, about 1 minute.
  • 7. Add the shrimp, a pinch of salt, and the paprika, to the pan.
  • 8. Stir and sauté for an additional 2 minutes.
  • 9. Add the half & half, and crushed red pepper to the pan.
  • 10. Bring up to a simmer.
  • 11. Add the softened cream cheese, and Parmesan.
  • 12. Stir until the cheese is melted.
  • 13. Chef's Note: If the sauce is still too thick, add half & half a bit at a time, until the desired consistency is achieved.
  • 14. PLATE/PRESENT
  • 15. Plate with some good pasta. Enjoy.
  • 16. Keep the faith, and keep cooking.

SHRIMP'N SHROOMS W/CREAMY COGNAC SAUCE



Shrimp'n Shrooms w/Creamy Cognac Sauce image

Well, tonight was a meal all for me since my husband is in Florida taking an exam. I rushed to the store and got the goodies. LOL I was so excited to make this dish cause I love all these items and my new found love of cookin' with cognac and pancetta just put it over the top with flavor. I didn't have anyone to share this with...

Provided by Kimberly Biegacki

Categories     Seafood

Time 35m

Number Of Ingredients 13

1 lb large shrimp
8 oz pancetta
1/4 c onions, diced
6-8 large leaves of kale, chopped or torn (i use the whole leaf but if you want chop off stems)
1/3 c cognac
1/4 c butter
1 Tbsp garlic, minced
1/2 - 1 c fire roasted tomatoes, diced
3 to 4 Tbsp heavy cream (approx.)
1/4 c sour cream (approx.)
2 1/2 Tbsp tomato paste
8 - 12 oz baby bellas, sliced
1/2 box thin spaghetti or angel hair pasta (8 oz)

Steps:

  • 1. Saute your onions, pancetta for 5 or so minutes in butter and then add your chopped kale, garlic, baby bellas, and tomatoes. Add some of your cognac and cook for about 15 minutes with a lid on. Stirring occasionally & then add your tomato paste & remaining cognac. (If you need to you add a little water if necessary). Next, add your shrimp to cook through and your cream and sour cream to the sauce. It should be about 5 -7 minutes depending on the size of shrimp. Add your salt and pepper to taste as well. When you add your shrimp is when you will add your pasta to it's boiling water as it takes only about 6 minutes for al dente. Serve this on top of the pasta.

CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE



Capellini with Shrimp and Creamy Tomato Sauce image

The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.

Provided by Paul Grimes

Categories     Pasta     Sauté     Quick & Easy     Dinner     Shrimp     Boil     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini

Steps:

  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
  • Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
  • Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.

CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE



CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE image

Categories     Shellfish     Dinner     Simmer

Yield 4 people

Number Of Ingredients 11

1 lb peeled large shrimp
3 large garlic cloves, pressed
3 tbls olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried oregano
1/2 cup sweet (red) vermouth (or cooking wine / white wine))
14-15oz can diced tomatoes, drained
3/4 cup hvy cream
1/2 tsp lemon juice
1/2 lb capellini (angel-hair pasta)

Steps:

  • Start pasta cooking Heat oil, garlic, salt, pepper and oregano in 12-inch skillet Add and cook shrimp. If shrimp is precooked, go immediately to next step, otherwise cook until golden brown, turning once - about 2 minutes total Stir in vermouth and tomatoes, reduce Add cream and simmer until sauce thickens slightly - about 1 minute Stir in Lemon Juice Serve immediately

SHRIMP WITH CREAMY ORANGE-CHIPOTLE SAUCE



SHRIMP WITH CREAMY ORANGE-CHIPOTLE SAUCE image

Categories     Shellfish

Yield 4 of servings

Number Of Ingredients 9

2/3 cup half-and-half
1 large chipotle chile, canned in adobo sauce
1 teaspoon grated orange rind
Cooking spray
1 1/2 pounds peeled and deveined large shrimp
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Hot cooked linguine (optional)

Steps:

  • Place first 3 ingredients in a blender; process until smooth. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add shrimp. Coat shrimp with cooking spray; sprinkle with cumin and salt. Sauté 4 minutes or until shrimp are done, stirring frequently. Transfer shrimp to a serving platter. Reduce heat to medium, add half-and-half mixture to pan, and cook 1 minute, stirring constantly. Pour sauce over shrimp; sprinkle with cilantro. Serve over linguine, if desired.

SHRIMP PASTA WITH CREAMY CHIPOTLE SAUCE RECIPE - (4.1/5)



Shrimp Pasta with Creamy Chipotle Sauce Recipe - (4.1/5) image

Provided by Storie

Number Of Ingredients 15

8 ounces dried pasta, linguine, fettuccine, etc.
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, peeled and minced
1 small bell pepper, cored, seeded, and sliced
1/2 teaspoon ground cumin
4 to 5 small fresh plum tomatoes or 10 cherry tomatoes, stem ends and seeds removed and sliced
2 to 3 canned chipotle peppers
1 teaspoon adobo sauce
1 pound peeled large shrimp
2 teaspoons fresh lemon juice
1 1/2 cups half-and-half, light cream, or evaporated milk
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
1/3 cup grated Parmesan cheese, optional

Steps:

  • Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes. Reduce the heat to medium-low and stir in the chipotles, shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3 to 5 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotle to suit your taste. Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese (if used), and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.

LINGUINI W/SHRIMP & CREAMY TOMATO SAUCE



LINGUINI W/SHRIMP & CREAMY TOMATO SAUCE image

Categories     Sauce     Pasta     Quick & Easy

Yield 4

Number Of Ingredients 11

3 TLB olive oil
1# peeled large shrimp
3 garlic cloves forced through garlic press
1/4 tsp dried oregano
1/2C sweet (red) vermouth
1 can (14 oz) diced tomatoes, DRAINED.
3/4C heavy cream
2 tsp lemon juice
crushed red pepper to taste
1/2 lb linguini
slivered basil leaves for top of finished dish

Steps:

  • Heat oil in 12 inch skilled over med high heat until it shimmers. Cook shrimp, garlic with oregano & red pepper turning once - 2 min. Stir in vermouth & tomatoes. Add cream & briskly simmer until sauce has thickened.

Tips:

  • Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them completely before cooking.
  • Cook the shrimp properly: Shrimp cook very quickly, so it's important not to overcook them. Overcooked shrimp will be tough and rubbery.
  • Use a good quality white wine: The white wine used in this recipe should be a dry white wine with a light, crisp flavor. Avoid using a sweet or fruity white wine.
  • Don't skimp on the butter: Butter adds a rich, creamy flavor to the sauce. Use unsalted butter so that you can control the amount of salt in the dish.
  • Add the cream at the end: Adding the cream at the end of the cooking process will help to prevent it from curdling.
  • Serve immediately: Creamy shrimp sauce is best served immediately over pasta or rice.

Conclusion:

Creamy shrimp sauce is a quick and easy dish that's perfect for a weeknight meal. It's also a great way to use up leftover shrimp. The sauce is rich and creamy, with a hint of lemon and white wine. It's perfect for serving over pasta, rice, or vegetables.

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