Recipe by KRIS GERRETSEN
"Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!"
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1 1/2 pounds
cooked fresh shrimp
heavy whipping cream
chopped fresh basil
grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package
Delicious. I used all fresh herbs (including 1/2 c. chopped fresh parsley) and I think it makes a big difference in taste. Anytime a recipe calls for shrimp, I cook the shrimp in boiling water for 3 minutes, then rinse with cold water to stop the cooking process. At the last minute, I add the shrimp to the sauce and heat just long enough to warm the shrimp. In my opinion, slow cooked shrimp turns out "spongy" and "mushy". Some reviewers said this recipe was a little bland, so I added 4-5 tablespoons of cayenne pepper to the boiling water before cooking the shrimp. YUM! Thanks, will definitely make this again.
This was okay as written, it was just a little too bland for us. However, it is a GREAT base recipe. I added a lot of different spices (essence, cajun seasoning, garlic salt, crushed red pepper, to name a few), and that made it delicious. Thank you for the recipe.
I couldn't believe how quick and delicious this recipe was. We used half & half instead of heavy cream and still found it plenty rich. Also used precooked/cleaned, frozen medium shrimp and they worked just great...that's a huge timesaver. The fresh herbs really add great taste, and mincing the garlic instead of using a press gave the dish a definite garlic zing without being too strong. I'll be making this many more times!
This was a really easy and delicious recipe. I used fat free sour cream instead of the whipping cream and it turned out well.
Yummmmmmmmmmmmmmmmmmmmmmmmmmm this was so yummy. DH and I could not stop eating it. I did not have shrimp, had artificial crab, so I used that. Now let me tell you it was yummmmmmmmmmmmmmmmmmmmmmmmmmmy. I did make some changes. I did not have 12 tablespoons (I was doubling) of butter on hand, so I used 6 tablespoons butter and 6 tablespoons of margarine, I also added about 1/2-1 teaspoon crushed red pepper, and about 1/2 to 1 teaspoon of salt (did not measure these just poured into hand LOL), and then the last change I did was I did not add the sauce to the pasta I let everyone put their own sauce on, so what I did with the cheese I put oh about 3/4 cup of cheese (did not double) to the sauce (to thicken the sauce) when I added the crab then I put the cheese on the table so people could add more if they wanted it, and everyone said that the amount of cheese was just right. Will make this again and again, next time I think I will try it with a mix of crab and shrimp, and some green onions. Thanks for posting this yummy recipe.
This recipe was delicious!!! I stuck to the recipe as much as I could using the ingredients on hand. I substituted 1 c. 1% milk for the heavy whipping cream (and thickened the sauce with a couple tbs of flour), 2 tbs dried basil instead of 3 tbs fresh, and left out the parsley. I also added 1/2 tsp of red pepper flakes to give it a kick, although I wish I had either used a little less of that or just omitted the black pepper instead, as it was a tad spicy. The sauce turned out super creamy and delicious, not too thick but not too thin. We poured it over whole wheat thin spaghetti and steamed broccoli florets. My fiance and I both loved it and can't wait to make it again!
My favorite dish at Red Lobster is the Shrimp Pasta. I've been searching for a recipe that would come close to theirs and this one more than met my expectations! It tastes just like it! Just be careful how long you cook the shrimp. There is a fine line between done and rubber!
Lovely dish !!! Toss in some fresh spinach leaves just before serving......mmmmmm
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 222
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