Total Time
Prep 30 mins
Cook 30 mins

This recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers."

Ingredients Nutrition


  1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
  4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
  5. You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.


Most Helpful

Great recipe and I had all the ingredients. Very tasty, although I did add 2 cloves of garlic while sauting the onions

suejohnson524 May 23, 2009

This made for a delicious birthday dinner. I loved the spicy shrimp with the creamy noodles. We usually cook our shrimp with the peels on to add flavor to a dish, but in this case I would peel them first so they stay coated with spices in the final dish. This would be great with noodles or rice. [Made for I Recommend]

averybird July 04, 2013

Yum, this was easily prepared and delicious. I enjoyed the bite in the creamy sauce, definitely something we will enjoy regularly. I served over rice, personal preference. Thank you, Basque Princess, lovely recipe, made for Spring PAC 2013

Karen Elizabeth April 18, 2013

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