Spicy Shrimp in Cream Sauce

Spicy Shrimp in Cream Sauce

MrGregg 0

"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!"

Ingredients 20 m {{adjustedServings}} servings 868 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 868 kcal
  • 43%
  • Fat:
  • 50.8 g
  • 78%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 336 mg
  • 112%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

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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.
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Reviews 19

  1. 20 Ratings


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.....


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.


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.