Recipe by proudwife
"A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta."
Watch video tips and tricks
1 1/2 teaspoons
peeled and deveined medium shrimp
chopped green onions
dry white wine
chopped fresh basil
roma (plum) tomatoes, chopped
cayenne pepper, or to taste
salt and pepper to taste
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!
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.
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!!
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.
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!
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!!
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
Is this the easiest, most delicious shrimp recipe ever? Possibly.
See how to make grill-free New Orleans-style barbequed shrimp.