Sherry's Scrumptious Shrimp Sauce for Pasta |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Where I live everyone has their own version of a local favorite shrimp sauce. Served over angel hair pasta it can be a very elegant dinner. I have several variations to this basic recipe. You can use crawfish tails instead of shrimp. Also you can use a nice white wine instead of evaporated milk. Sometimes I add mushrooms...you get the idea! Ingredients:
2 lbs fresh shrimp, peeled and deveined (2lbs after peeling) |
1/2 cup butter |
5 1/2 ounces green onions (this is one whole bag) |
1 tablespoon minced garlic |
8 ounces cream cheese |
10 ounces cream of shrimp soup |
12 ounces grated parmesan cheese |
8 ounces evaporated milk |
1/2 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon garlic powder |
1/4 teaspoon cayenne pepper |
1 teaspoon basil |
1 teaspoon parsley |
Directions:
1. In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
2. Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
3. Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
4. Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.
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