This delightful Shrimp Alfredo Pasta recipe is quick and easy, making it perfect for a weeknight dinner. It features a rich and creamy homemade sauce that containes aromatic garlic and generously flavored with freshly shredded Parmesan cheese.
Tender, succulent shrimp are sautéed to perfection and then folded into the pasta, which is cooked al dente for just the right bite. The combination of flavors and textures creates a satisfying dish that comes together in just 15 minutes. This dish is sure to impress and satisfy every palate.
Table of Contents
- Why I love this recipe
- Expert tips
- Recipe FAQs
- Process shots for Shrimp Alfredo with Cream Cheese
- You may also enjoy
Why I love this recipe
We love 15-minute meals. This shrimp alfredo recipe is easy and quick. It makes a great lunch, dinner, or romantic meal for two. Cooking shrimp is great for busy weeknights or any night of the week.
Click to read about The Origins Of Fettuccine Alfredo.
Expert tips
You can use any pasta. This includes long pasta, fettuccine, angel hair, linguine, bow ties, or your favorite noodles.
Try using heavy cream instead of milk.
In this pasta dish, you can use shredded Parmigiano Reggiano cheese instead of Parmesan.
For the easiest meal prep, I recommend buying frozen shrimp in a bag labeled “peeled, deveined, and tails removed”.
Store leftovers in an airtight container for 3-4 days in the fridge.
Recipe FAQs
We love to serve it with a simple side salad and garlic bread.
Process shots for Shrimp Alfredo with Cream Cheese
You may also enjoy
- Chicken Fettuccine Alfredo
- Shrimp and Zucchini Bake
- Shrimp Stuffed Baked Potatoes
- Shrimp and Steak Kabobs
- Shrimp Scampi without Wine
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Shrimp Alfredo Recipe with Cream Cheese
Ingredients
- 4 ounces pasta (fettuccine, linguine, or angel hair pasta)
- 4 ounces cream cheese
- 3 Tablespoons butter
- ½ cup milk
- ¼ cup shredded Parmesan cheese (or freshly grated parmesan cheese)
- 1 teaspoon jarred minced garlic
- Salt and pepper (to taste)
- ½ pound shrimp, thawed (I buy peeled, deveined and tails removed)
- Optional garnish – 1/2 Tbsp chopped fresh parsley
Instructions
- In a large pot of water, cook the pasta according to the package directions. Rest a wooden spoon over the water to help keep it from boiling over. Drain.
- While the pasta is cooking, cut the cream cheese into cubes.
- Also, heat a large, high-sided skillet over medium heat. Add the cream cheese and butter, stirring until melted. It won’t be smooth and creamy yet.
- Stir in the milk, Parmesan cheese, minced garlic, salt, and pepper. Cook and stir for 2-3 minutes or until the cheese melts, thickens, and becomes smooth.
- Add the deveined shrimp to the creamy alfredo sauce. Cook over medium heat for 3-4 minutes. Flip the shrimp halfway through. The shrimp will be opaque and pink when cooked through.
- Stir in the cooked pasta until well coated and cook until warmed through about 1-2 minutes.
- Garnish with fresh chopped parsley, if desired. Serve and Enjoy!
Video
Notes
- You can use any pasta. This includes long pasta, fettuccine, angel hair, linguine, bow ties, or your favorite noodles.
- Try using heavy cream instead of milk.
- In this pasta dish, you can use shredded Parmigiano Reggiano cheese instead of Parmesan.
- For the easiest meal prep, I recommend buying frozen shrimp in a bag labeled “peeled, deveined, and tails removed”.
- Store leftovers in an airtight container for 3-4 days in the fridge.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
This recipe is also available on my other website, Zona’s Lazy Recipes, and serves 6.
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