Shrimp In Cream Sauce

Shrimp In Cream Sauce
Shrimp In Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound shrimp, clean and deveined

  • 1

    package 11 ounce Grandma's Wide Egg Noodles, defrosted

  • 4 each

    chicken bouillon cube

  • 2

    quarts water

  • 4

    tablespoons butter

  • 2

    cloves garlic, minced

  • 8

    ounces whipping cream

  • 1/2

    package fresh chives, snipped

  • 1

    jar 2 ounces diced pimentos

  • 2

    tablespoons butter

  • salt and pepper, to taste

  • fresh or dried parsley, chopped fine

Directions

Saute' shrimp and minced garlic (or 1/2 teaspoon garlic salt) in the 4 tablespoons of butter. (I use rock shrimp or cut cleaned shrimp into thirds). You can do half shrimp and half scallops if you like scallops. Put defrosted noodles into the water with the bouillon cubes and parsley. Cook for 15 to 20 minutes. Drain and save 1 cup of the broth. Add 2 talbespoons butter to cooked noodles. Put whipping cream, chives, and pimento into shrimp mixture. Butter casserole dish. Mix all together, salt and pepper and put in dish. Add some of the reserved broth if it doesn't seem wet enough. Sometimes you don't need to add any of the reserved broth. Cover and bake at 350 degrees for 30 mintues. Per Serving (excluding unknown items): 321 Calories; 27g Fat (76.1% calories from fat); 17g Protein; 3g Carbohydrate; trace Dietary Fiber; 198mg Cholesterol; 749mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat.

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