Happy Shrimp Recipe - Allrecipes.com
Happy Shrimp Recipe
  • READY IN 40 mins

Happy Shrimp

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. 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.
  2. Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 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!

Most Helpful Critical Review
Nov 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.

Jul 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!!

Jun 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.

Mar 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!

Mar 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!!

Mar 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!

Jul 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


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  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 3.1 g
  • < 1%
  • Cholesterol
  • 231 mg
  • 77%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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