Creamy Garlic Shrimp
a rich and creamy garlic shrimp dish, don't try this unless you love shrimp AND garlic...
- Ready In:
- 1 1⁄2 lbs shrimp, cooked and peeled
- 4 cloves garlic, finely minced
- 1⁄4 teaspoon crushed red pepper flakes (more if you want spicy)
- 8 green onions, chopped
- 3 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 1⁄2 cup white cheddar cheese, grated
- salt and pepper
- Melt the butter in a large non-stick pan over medium heat.
- Add the crushed red pepper and garlic and cook for 1 minute.
- Remove from heat and add the flour.
- Stir until well blended.
- Add the milk a bit at a time and stir until smooth before adding more.
- Return mixture to heat.
- Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot.
- Add salt and pepper to taste.
- Serve over cooked rice, noodles or toast.
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Wow! This was a total hit with my husband and kids! My husband went on and on about the sauce and what other things it would be good on. It was a last minute dinner idea so I had to tweak it a bit. I used 3 cloves of garlic, shredded fiesta blend cheese, and chives from our garden instead of green onions. I didn't put in the red pepper cause of my littlest boy, but I think my husband added it afterwards. I served it on brown rice penne noodles. I think next time I will put in about 2 3/4 cup of milk since the sauce didn't thicken as much as I wanted with the shrimp having been put already in the sauce. I plan on using this sauce with other dishes! Thank you!Reply
Made this as a quick "What do we have in the cupboard that's fast" meal. I am so glad I did! Almost everything in here is a store cupboard staple for us. I made a portion to feed 2, and it was more than enough for me and my husband and we both have big appetites. Had to make a couple of substitutions, we had no green onions so i subbed in a little white onion softened in the butter from step 1. We also had no plain cheddar so I subbed in some smoked. Wow, that was a good choice! I served it over tagliatelle. I wish i'd had green onions purely for the visual appeal but it didn't ruin the recipe at all. It was so delicious, this is seriously something that you'd expect to find in a good restaurant. My husband finished off his portion and then polished off my leftovers too! This is going to be a regular recipe in our household, fast, easy and unbelievably delicious. Barely more effort and no more time than cooking a pan of pasta. Oh, and I don't know why, but i've never had a roux and white sauce turn out so well! Fantastic!Reply
I made this exactly according to directions except that I used skim milk instead of whole. Everyone loved it, and I will make it again. It didn't come out quite as thick with the skim milk, but it was still good - especially for the fat savings. I used Vermont sharp cheddar for the cheese. My friend said it would probably be really good with spinach added in.Reply
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