Camarones en Salsa de Crema Picante (Spicy Shrimp in Cream Sauce)

shrimp creamy pasta

Spring is in the air and when the weather gets warmer I start thinking about eating lighter, and shrimp is one of my go-to-favorites. This shrimp in cream sauce is rich and creamy and takes only about 30 minutes to make. Bright and full of flavor, this dish is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party.

tomatillo onion enchilada sauce

If you do not want something too spicy experiment with the different levels of taco seasonings Old El Paso has to offer. I also added some enchilada sauce to the cream sauce, which gives an added dimension of flavor and spice.

spicy shrimp

The onions provide the sweetness, the tomatillos add a touch of acidity, the crema and enchilada sauce make it saucy, and every bite of shrimp is spicy, and the cilantro gives it a nice fresh flavor. I served this over whole wheat spaghetti, but would also taste great over steamed or Spanish rice.

grilled shrimp

This meal is also great during the Lenten season for an easy Friday night dinner. Make this meal on Good Friday or Holy Week for your family.

shrimp in cream sauce tomatillo

Camarones en Salsa de Crema Picante (Spicy Shrimp in Cream Sauce)

Ingredients:

  • 1 pound fresh or frozen extra large shrimp in shells
  • Taco Seasoning Mix
  • 4 tablespoons olive oil, divided
  • ¼ red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 small tomatillos, husks removed, rinsed, quartered
  • ½ cup crema Mexicana
  • ½ cup Red Enchilada Sauce
  • Handful snipped fresh cilantro
  • Whole wheat spaghetti

Directions:

  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Sprinkle taco seasoning over shrimp to your liking.
  2. In a griddle pan heat 2 tablespoons of olive oil over medium heat. Add shrimp; cook for 3 minutes on each side and set aside.
  3. In a skillet heat 2 tablespoons olive oil over medium heat and add onion and garlic and cook for 2 minutes. Add tomatillo and cook for an additional 2 minutes or until tender.
  4. Stir in crema, enchilada sauce, cooked shrimp, and stir. Reduce heat to medium-low and simmer, uncovered for about 5 minutes or until cream sauce is slightly thickened. Stir in cilantro.
  5. Serve over whole wheat pasta or rice.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Disclosure: A special thanks to Old El Paso for sponsoring this post.