shrimp in cream gravy
(1 RATING)
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 cook...so 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.
No Image
prep time
15 Min
cook time
45 Min
method
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yield
8 serving(s)
Ingredients
- 1 pound gulf shrimp, peeled and deveined
- 5 cloves garlic, minced
- 1 medium white onion, chopped
- 2 teaspoons tony chacere's cajun seasoning
- 1/2 cup chopped green onions, heads and shallot
- 2 cups heavy cream
- 1/2 cup sour cream
- 1 teaspoon red pepper flakes
- - angel hair pasta
- 1 stick butter, not margarine
- 2 cups sliced portobello mushrooms
How To Make shrimp in cream gravy
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Step 1This recipe is VERY EASY, and is a real crowd pleaser!
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Step 2In 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.
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Step 3Serve over your favorite pasta. The delicate flavor of the 'gravy' and shrimp go very well with angel hair pasta...yes, that's my favorite.
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Step 4SUGGESTED VEGETABLE SIDES: Broccoli, frozen sweet/green peas, asparagus, cauliflower, carrots - any non-starchy vegetable.
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Step 5NOTE!!! If possible, use a large pasta bowl to serve pasta covered with sauce. Flavor is much nicer when served that way.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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