Shrimp in Cream Sauce // Taste of Home

 

Ingredients

  • 2 tablespoons butter, melted
  • 1/3 cup all-purpose flour
  • 1-1/2 cups chicken broth
  • 4 garlic cloves, minced
  • 1 cup heavy whipping cream
  • 1/2 cup minced fresh parsley
  • 2 teaspoons paprika
  • Salt and pepper to taste
  • 2 pounds large uncooked shrimp, peeled and deveined
  • Hot cooked noodles or rice

Directions

  1. Preheat oven to 400°. In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Stir in the cream, parsley, paprika, salt and pepper.
  2. Butterfly shrimp by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Gently spread shrimp open; place cut side down in a greased 13x9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, until shrimp turn pink, 15-18 minutes. Serve with noodles

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