Shrimp in Sambuca Cream Sauce

June  9, 2010
0 Ratings
  • Serves 4
Author Notes

My mother made this recipe all throughout my teen years, then when I moved away on special visits. The sauce is so good you will want to drink it. —TravelEatLove

What You'll Need
  • 2 tomatoes
  • 1 pound large shrimp
  • 1/4 cup chopped dill
  • 1/2 cup ouzo or sambuca
  • 1/2 cup heavy cream
  • 4 cups pasta of your choice
  1. Sautee the tomatoes and dill in the olive oil for just about a minute.
  2. Gently lay the shrimp into the pan so that each is fully exposed to the bottom of the pan. Cook until pink on one side, then flip over.
  3. Drizzle the ouzo or sambuca over the shrimp, and cook until the shrimp are pink on the other side.
  4. Slowly pour cream in, stirring gently to combine the ingredients. Increase the heat a little so that everything is simmering. Once the sauce is hot and the shrimp are cooked through, add the cooked pasta directly to the sauce and stir.

See what other Food52ers are saying.

  • James Newell
    James Newell
  • nopastabad
  • Finc0312

3 Reviews

nopastabad February 24, 2022
Terrible recipe. Way too much sambuca made it sickeningly sweet. Since the only spice is dill it doesn't taste like anything but creamy sambuca.

Google for other sambuca shrimp pasta recipes. There's much better ones out there.
Finc0312 May 31, 2022
I’m going to give this recipe a go and I’m going to try adding some garlic and chilli 🤷‍♀️
James N. October 18, 2014
I really want to make this, but it doesn't say how much olive oil or how to prepare tomatoes