Recipe by MrGregg
"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!"
Watch video tips and tricks
extra virgin olive oil
habanero peppers, seeded and chopped
hot chili powder
medium shrimp - peeled and deveined
salt and white pepper to taste
French baguette, sliced
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.....
This recipe was a disaster. The cream did not make a sauce as I though it would, but stayed runny. The flavor was very good but overall I felt it a waste of time and good shrimp. Also, beware of "Hunan hands" when cutting up the jabanero peppers. Your fingers will feel like they're on fire if you're not careful. I had to call poison control it was so bad. My suggestion: wear gloves.
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.
very easy to make and very good! i also added parsley and garlic powder. my boyfriend, who can be a picky eater, loooved this.
Mmmm. Mine became a Spicy Scampi soup.
This was by far the best shrimp recipe I have ever tasted. I loved the heat, and the hint of chili and garlic. I did add some corn starch and cold water to thicken it up a bit. I served this dish over linguini and everyone loved it.
SOOO Spicy! And good. I love the creamy sauce. Make sure you wear gloves when cutting the pepper, I made that mistake and my hands were burning for days!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Shrimp in Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 457
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!
See how to make a classic vodka and tomato cream sauce with a kick.
See how to make a quick Thai-influenced fish dish on the grill.
See how to make a quick shrimp bisque with spicy Asian flavors.