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Happy Shrimp by



1/4 cup butter
1 1/2 tsp minced garlic
1 lb peeled and de-veined medium shrimp
1/4 cup green onions, chopped
1/4 cup dry white wine
1/3 cup heavy cream (or half & half)
2 T chopped fresh basil
2 Roma (plum) tomatoes, chopped
1 pinch cayenne pepper, or to taste
salt and pepper to taste


Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside.

Pour in the wine, cream, tomatoes, basil and cayenne pepper. Bring to a simmer, then reduce heat to medium-low and simmer until the sauce will coat the back of a spoon, about 10 mins.

Stir the shrimp back into the sauce and season to taste with salt & pepper. Heat through and serve with pasta.

I made 4 times the sauce and everything, except I only used 2 lbs shrimp. I added 2 cans of Italian Tomatoes. I used a little more than 1 lb of cooked angel hair pasta to mix in with the shrimp & tomato sauce.

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