Spicy Cream Sauce With Shrimp

Broiled snapper with Cajun seasonings

Diana Rattray

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 2 to 4 servings

This delicious spicy cream sauce with shrimp is a snap to prepare and tastes great over fish or pasta. For example, serve it with red snapper and angel hair pasta.


  • 2 tablespoons butter
  • 4 to 6 ounces medium to large shrimp (chopped)
  • 3 green onions (sliced)
  • 2 tablespoons of flour
  • 1 to 1 1/2 teaspoons Creole seasoning (or to taste)
  • Freshly ground black pepper to taste
  • 1 1/4 cups half-and-half (or whole milk)
  • 3 to 4 drops Tabasco (or other hot sauce)
  • 1/2 teaspoon salt, or to taste

Steps to Make It

  1. In a heavy saucepan melt the butter over medium-low heat.

  2. Add shrimp and green onions; sauté for about 1 minute, stirring.

  3. Add the flour gradually, stirring constantly. Once all the flour is blended in, gradually stir in the milk, stirring constantly with a wooden spoon.

  4. Once all the milk has been added, continue to stir and cook over low heat until the sauce thickens; remove from heat and stir in the Tabasco and salt to taste. Blend thoroughly.

  5. Serve as a topping for broiled or grilled mild fish fillets or thin with a little more milk or cream and serve with hot cooked pasta. ​