Sherry's Scrumptious Shrimp Sauce for Pasta

"Where I live everyone has their own version of a local favorite " shrimp sauce." Served over angel hair pasta it can be a very elegant dinner. I have several variations to this basic recipe. You can use crawfish tails instead of shrimp. Also you can use a nice white wine instead of evaporated milk. Sometimes I add get the idea!"
photo by Sherry from Louisia photo by Sherry from Louisia
photo by Sherry from Louisia
photo by mnowell2000 photo by mnowell2000
photo by Sherry from Louisia photo by Sherry from Louisia
Ready In:




  • In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
  • Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
  • Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
  • Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.

Questions & Replies

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  1. i have never seen pre made cream of shrimp soup... is there anything i can substitute?
  2. AWESOME!! sums it all up
  3. This recipe was easy and very delicious. I loved it. If you have kids and if they are picky about spices then I recommend that you don't put the cayenne pepper. It made a lot and we had plenty of leftovers. Thanks Sherry !


I am a happily married mother of four, two boys and two girls.I have recently started back to work as a substitute teacher.I have been a PTA volunteer for many years and a room mom 14 times.I have been blessed and cursed with the ability to cook good food. It has been my passion. I started cooking at age 12. I have perfected my own versions of recipes for our wonderful Louisiana cuisine.(I am working on convincing myself to share them.)
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