Happy Shrimp

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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!

—naples34102

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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.

—Beverly Jane

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225 Ratings

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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!!

—PAMINMI

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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.

—MrsRosser

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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!

—Beth

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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!!

—NMO6

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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

—LESLEYfromWI

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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!

—mermaid

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Nutrition

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
388 mg
16%

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

Nutritional Information

Happy Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 280
Calories from Fat: 179

% Daily Value *
Total Fat 19.9g 31 %
Saturated Fat 12.1g 61 %
Cholesterol 231mg 77 %
Sodium 388mg 16 %
Potassium 291mg 8 %
Total Carbohydrates 3.1g < 1 %
Dietary Fiber 0.6g 2 %
Protein 19.6g 39 %
Sugars 1.2g
Vitamin A 25 %
Vitamin C 13 %
Calcium 8 %
Iron 30 %
Thiamin 6 %
Niacin 54 %
Vitamin B6 11 %
Magnesium 14 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.