Shrimp In Cream Gravy Recipe

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Shrimp in cream gravy

Debbie Arceneaux


I moved to South Louisiana in 1987. My husband is a true Cajun and I've always been a 'wannabe Cajun'. The first order of business was to learn to this recipe was the result of my love for pasta and his love for Shrimp. Although this is not an authentic Cajun recipe, it qualifies as a real Cajun pleasure! I hope you enjoy it as much as we have.

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15 Min


45 Min


1 lb
gulf shrimp, peeled and deveined
5 clove
garlic, minced
1 medium
white onion, chopped
2 tsp
tony chacere's cajun seasoning
1/2 c
chopped green onions, heads and shallot
2 c
heavy cream
1/2 c
sour cream
1 tsp
red pepper flakes
angel hair pasta
1 stick
butter, not margarine
2 c
sliced portobello mushrooms

Directions Step-By-Step

This recipe is VERY EASY, and is a real crowd pleaser!
In 5-quart non-stick pan, melt butter and add 1T of olive oil. Add garlic, mushrooms and white onion, with seasonings. Cook until veggies are clear. Reduce heat to LOW. Add green onions, cook for ONE MINUTE, add creams and cheese. cook on low for 5 minutes. Add shrimp and COVER. Shrimp cook quickly and will get tough if cooked too long.
Serve over your favorite pasta. The delicate flavor of the 'gravy' and shrimp go very well with angel hair pasta...yes, that's my favorite.
SUGGESTED VEGETABLE SIDES: Broccoli, frozen sweet/green peas, asparagus, cauliflower, carrots - any non-starchy vegetable.
NOTE!!! If possible, use a large pasta bowl to serve pasta covered with sauce. Flavor is much nicer when served that way.

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy