Shrimp in Sambuca Cream Sauce

Shrimp in Sambuca Cream Sauce


  • 2 large tomatoes, seeded and diced
  • 1 pound large shrimp, shelled and cleaned
  • 1/4 cup chopped fresh dill
  • 1/2 cup ouzo or sambuca
  • 1/2 cup heavy cream
  • 1 TSP olive oil
  • 8 ozs  of pasta


  1. While pasta is cooking
  2. Sautee the tomatoes and dill in the olive oil for just about a minute.
  3.  Gently lay the shrimp into the pan so that each is fully exposed to the bottom of the pan.
  4.  Cook until pink on one side, then flip over.
  5. Drizzle the ouzo or sambuca over the shrimp, and cook until the shrimp are pink on the other side.
  6. Slowly pour cream in, stirring gently to combine the ingredients. Increase the heat a little so that everything is simmering.
  7. Once the sauce is hot and the shrimp are cooked through, add the cooked pasta directly to the sauce and stir.
  8. Top with some chopped, uncooked dill for an extra punch of flavor.