Spicy Cream Sauce With Shrimp

Broiled snapper with Cajun seasonings

Diana Rattray

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
215 Calories
14g Fat
9g Carbs
13g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 215
% Daily Value*
Total Fat 14g 19%
Saturated Fat 9g 46%
Cholesterol 131mg 44%
Sodium 1291mg 56%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 13g
Vitamin C 6mg 32%
Calcium 133mg 10%
Iron 1mg 3%
Potassium 224mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A sauce can take a dish from everyday to elegant, and this recipe for a spicy cream sauce with shrimp is a perfect example. This velvety sauce studded with shrimp is accented with Creole seasoning and Tabasco, giving the sauce a robust, smoky flavor and a little bit of heat. Although this creamy Creole shrimp sauce has a sophisticated personality, the recipe is simple and quick to make. Coarsely chopped shrimp and green onion are sautéed in butter, then flour and seasoning are added to thicken and flavor, and the half-and-half is slowly incorporated and cooked over low heat. What results is a luscious sauce with a great texture and an earthy, spicy taste.

Creole seasoning can vary in spiciness depending on the amount of cayenne pepper; this spice blend is available at most supermarkets and online, but if you would like to control the heat, you can make the seasoning blend from scratch. Another way to monitor the spice in this recipe is with the Tabasco—add as much as you like, keeping in mind the hotness of the Creole seasoning. This is somewhat of a delicate sauce, so you want to make sure you don't overpower it with too much of a kick.

Serve this delicious spicy cream sauce with shrimp over almost any type of mild fish. Try it on pan-fried red snapper, crispy flounder, or broiled swordfish. The sauce will also turn angel hair pasta or white rice into a special dish worthy of a dinner party; if it seems too thick to dress the pasta, you can thin it out with a few drops of half-and-half or milk.


  • 2 tablespoons unsalted butter

  • 4 to 6 ounces medium to large shrimp, coarsely chopped

  • 3 green onions, thinly sliced

  • 2 tablespoons all-purpose 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 a similar hot sauce

  • 1/2 teaspoon salt, or to taste

Steps to Make It

  1. Gather the ingredients.

  2. Melt the butter in a heavy saucepan over medium-low heat.

  3. Add the chopped shrimp and sliced green onions; sauté for about 1 minute, stirring constantly.

  4. Stir the flour and 1 teaspoon of Creole seasoning into the shrimp mixture and continue to cook, stirring, for 1 minute.

  5. Gradually add the half-and-half or milk to the shrimp mixture. Reduce the heat to low and continue to cook until thickened.

  6. Remove the sauce from the heat and stir in the Tabasco sauce. Taste and add the salt and extra Creole seasoning, as needed.

  7. Serve on top of broiled or grilled fish fillets or hot cooked pasta. ​

  8. Enjoy.