Easy Shrimp Alfredo
It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. Simple shrimp Alfredo pasta is the perfect evening meal that is also delectable enough to serve to guests! Flounder pasta, tender shrimp, and an incredible creamy garlic sauce are buried in this delectable dish. It took me a few tries before I felt secure enough to share my recipe for shrimp fettuccine Alfredo with you all. It took only a few small adjustments to get the sauce exactly perfect.
Cooking shrimp for Alfredo sauce is straightforward in this recipe.
Alfredo sauce (butter, cream, and parmesan cheese) should not be difficult to create, but I have found that the most difficult part is attaining the proper consistency of the sauce.
Alternatively, they are too thin.
- Are you able to guess what it is?
- Certainly some people might say that cream cheese does not belong with Alfredo sauce, but I do not believe this to be the case.
- I’ve seen a lot of recipes that call for it, as well as a lot of recipes that do not.
- Do you want to make this dish with chicken instead of beef?
Shrimp Alfredo ingredients:
- Fettuccine pasta
- Shrimp (I used frozen uncooked 31-40 count per pound size shrimp
- I used a food processor to chop the shrimp). You might choose a smaller or a higher font size. Make sure not to overcook the smaller ones if you are using smaller ones. Unsalted butter
- Cream cheese (for increased texture and tangy flavor)
- Heavy cream
- Chicken broth (for additional flavor)
- Parmesan cheese
How to make shrimp Alfredo (overview):
- Using a medium-sized pan, melt the butter and cream cheese, then add the heavy cream, chicken stock, and garlic. Cook it for 5 minutes at a time
- Stir in the parmesan cheese and let it to bubble for around one minute
- Cook for 5-6 minutes once you’ve added the shrimp
- Season with salt and pepper to taste, then mix with the spaghetti.
It’s a piece of cake! The complete list of ingredients and directions may be found in the recipe card below. Do you enjoy Alfredo sauce? Check out thisChicken Tortellini Alfredo, myLemon Parmesan Chicken Alfredo Recipe, or this15 Minute Creamy Alfredo Gnocchi recipe for inspiration.
Shrimp preparation tips:
- To thaw frozen shrimp, throw them in a colander and run them under cold running water until they are no longer frozen. If they haven’t previously been peeled, peel them now. Depending on your desire, you may either remove or keep the tails on.
Shrimp Alfredo recipe success tips:
- I recommend that you grate your own parmesan cheese. It makes a difference in the flavor, and some of the pre-grated ingredients don’t melt as well into the sauce. I really like this grater
- You can adjust the amount of garlic you use according to your tastes. I enjoy a lot of garlic, so I wouldn’t propose substituting the milk, butter, or other fats for something else unless you’re comfortable with a little experimentation. I can’t predict how it will come out until I put it through its paces. The addition of half-and-half or milk will make the sauce more runny. This is certainly a special occasion dish.
More shrimp pasta recipes you’ll love:
- Creme de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème de la crème
Prepare this garlic shrimp Alfredo pasta dish and let us know what you think. Questions? Please share your thoughts in the comments section below!
Easy Shrimp Alfredo
- Simple shrimp Alfredo pasta is the perfect evening meal that is also delectable enough to serve to guests! Deliciously tender shrimp and fettuccine pasta are drowned in a delectable creamy garlic sauce. Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalian-American cuisine.
- A pound of frozen shrimp (I used 31-40 count size) thawed and peeled, tails optional
- 2 tablespoons butter
- 4ounces cream cheese (I used 1/2 block Philly) melted and sliced into smaller pieces
- 8 ounces uncooked fettuccine 3/4 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 big cloves minced garlic
- 1 cup freshly grated parmesan cheese
- Salt and pepper to taste
- Remove the cream cheese from the refrigerator to give it a chance to soften up a bit. Prepare your shrimp according to package directions. Prepare the fettuccine by bringing a pot of salted water to a boil. Cook it until it’s al dente according to the package instructions. In the meantime, cook the butter, cream cheese, cream, chicken stock, and garlic in a pan over medium heat until the cream cheese is melted. The cream cheese will melt into the sauce if the butter has been melted and the pan has been heated, so use your spoon to assist the process. The cream cheese will take a couple of minutes to mix into the sauce
- After it has been combined, let the sauce to gently boil for 5 minutes, or until the sauce has reduced somewhat. You may give it a little shake every now and again. The parmesan cheese is grated while the sauce is heating
- The parmesan cheese is then stirred into the sauce. Allow it to cook for around one minute. Add the shrimp to the pan and mix well. Cook for 5-6 minutes, stirring periodically, until the vegetables are tender. Season the shrimp Alfredo with salt and pepper to taste as desired. Immediately toss the salad with the drained pasta and serve
- If the sauce becomes too thick for your liking at any stage, thin it off with a little of the hot pasta water. If you fail to take the cream cheese out of the fridge in time for it to soften, you may microwave it for 20-30 seconds to speed up the process.
Recipe for Shrimp Alfredo Pasta (Keywords)
This shrimp alfredo pasta is created with fettuccine and a creamy parmesan sauce, and it is topped with sautéed shrimp in garlic sauce. A quick and simple dinner that tastes like it came from a posh establishment! When I’m out to eat, one of my favorite foods to order is shrimp fettuccine alfredo, which is one of my favorite pasta dishes. Since then, I’ve been able to make it at home for far less money, and it tastes absolutely delicious.
I’m sure I’m not the only one who has a yearning for shrimp every now and then. I particularly enjoy it when combined with pasta, such as in this shrimp alfredo. It’s a creamy, wonderful dish that’s quick and easy to prepare, which is just how I prefer my dinners to be!
HOW DO YOU MAKE SHRIMP ALFREDO?
Cook your pasta according to package directions, and while the noodles are cooking, prepare the ingredients for the sauce. Cook your shrimp until they are pink and opaque in a hot pan until they are done. After you’ve combined your shrimp and pasta with the creamy sauce, it’s time to serve! This dish is ideal for any night of the week since it is so simple to prepare. To make your shrimp alfredo pasta, look for the biggest shrimp you can locate. You may leave the tails on if you want to make a more professional presentation.
For your shrimp fettuccine alfredo, you can substitute various long noodle shapes such as spaghetti or vermicelli.
Never let it to come to a boil, or it will separate from the other ingredients.
HOW DO YOU KNOW IF SHRIMP IS COOKED?
Shrimp cooks in a short amount of time, especially if you get pre-cooked shrimp (which are already pinkish when purchased at the supermarket). If you purchase the greyish shrimp, this indicates that they are raw, and after they turn pink and opaque, you will know that they are cooked. Cooking normal-sized shrimp takes 3-4 minutes on average, according to the recipe. Make sure to keep an eye on your shrimp to ensure that they don’t overcook. The uncooked shrimp in this recipe should be used; if you use the precooked kind, the shrimp may get rough during the second cooking step.
HOW DO YOU COOK THE PERFECT PASTA?
First and foremost, always check to see if your water has been salted. You want to make sure that the water has plenty of salt in it so that your pasta is well-seasoned when it is removed from the pot. The pasta should be cooked until it is al dente, which means it is soft but yet firm. This is one of the most straightforward dinners you will ever prepare. It’s also ideal for the warmer months since it requires very little time spent over a hot burner while still being substantial enough to satisfy even the most ardent appetites.
MORE SHRIMP RECIPES YOU’LL LOVE
- Flaming Shrimp Fajitas
- Grilled Shrimp Skewers
- Buffalo Shrimp
- Sesame Shrimp
- Cajun Shrimp and Sausage Pasta
- Cajun Shrimp and Sausage Salad
Shrimp Alfredo Video
This shrimp alfredo pasta is created with fettuccine and a creamy parmesan sauce, and it is topped with sautéed shrimp in garlic sauce. A quick and simple dinner that tastes like it came from a posh establishment! Course MainCuisineItalianKeywords hrimp alfredo, shrimp fettuccine alfredo, and more variations Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings4 Calories689kcal per serving
- 10 ounces fettuccine pasta
- 5 tablespoons butter, divided
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- Salt and pepper to taste shrimp, peeled and deveined, with tails removed if preferred
- 1 teaspoon minced garlic
- 2 teaspoons chopped parsley
- Cook the pasta in salted water according to the package directions
- Drain well. In a medium-sized saucepan, melt 4 tablespoons of butter over medium-low heat
- Toss in the cream and cook for 4-5 minutes, or until the cream has barely thickened – do not bring to a boil
- Using a whisk, slowly incorporate the parmesan cheese, swirling constantly, until the cheese is completely melted. Taste the sauce and season it with salt and pepper to your liking. Preheat 1 tablespoon butter in a large skillet over medium high heat until melted. Season the shrimp with salt and pepper once they have been added to the pan. Cook the shrimp for 3-4 minutes, stirring periodically, or until they are pink and opaque
- Remove from heat and set aside. Stir in the garlic and cook for a further 30 seconds until it becomes fragrant
- Drain the pasta and stir it with the alfredo sauce until well combined. Place the shrimp on top and garnish with parsley before serving.
The following are the calories: 689kcal|52g carbohydrate|41g protein|35g dietary fat|26g saturated fat|Cholesterol: 477mgSodium: 743mgPotassium: 325mg Fiber: 2g Sugar: 1g Vitamin A: 1505IU Vitamin C: 5mg Calcium: 454mg Iron: 3.9mg Iron: 3.9mg
This Shrimp Fettuccine Alfredo Is A Weeknight Crowd-Pleaser
Fettuccine alfredo is one of the most comforting dishes you’ll ever taste. Everything about it is delicious: creamy, cheesy, carb-heavy, and bursting with flavor. We really enjoy this dish since the shrimp adds a ton of flavor and a good amount of lean protein. Take care not to make any of the usual blunders outlined below, and you’ll have this meal down in no time. Overcooking the pasta is a common mistake. There is nothing more disgusting than a dish of soggy spaghetti. This dish is intended to be al dentein, which means it should still have a touch of bite to it.
- We recommend that you check the doneness of your pasta 3 to 4 minutes earlier than the package directions.
- The sauce will turn out wonderfully with a little additional time spent cooking it in the skillet in which it was made.
- Never underestimate the speed with which shrimp cook.
- They’re ready to use as soon as they change from gray and transparent to pink and opaque.
- Simply said, don’t throw anything in the pan that they’ve left behind!
- The sauce is becoming curdled.
- Making the sauce in a precise order will ensure that the yolk is properly incorporated without being cooked throughout the process.
When you do put your yolk into the sauce, whisk it in promptly to ensure that you do not have any issues.
Using low-cost parmesan.
Almost all of the pre-grated parmesan cheeses available at supermarkets are blended with preservatives in order to avoid caking and maintain the pre-grated cheese from becoming soggy.
If you have the means, treat yourself to a genuine slice of Parmigiano Reggiano (or another hard cheese like Locatelli or Pecorino Romano).
Did you make this?
Yields:4 Preparation time: 0 hours 15 minutes Time allotted: 0 hours and 25 minutes 1lb.fetuccine 3 tablespoons of butter, split 1 pound of peeled and deveined shrimp with tails removed salt that is kosher peppercorns that have been freshly ground 2 cloves minced garlic2 tablespoons all-purpose flour 1 cup of heavy cream a half-cup of whole milk 1 egg yolk (optional) 1 cup freshly grated Parmesan cheese, plus more for garnish 1tbsp.
garnished with parsley, finely chopped
- Sauce: Cook the fettuccine according to the package directions, saving one cup of the cooking water to thicken the sauce if necessary. 1 tablespoon of butter is heated in a large pan over medium heat until it is completely melted. Cook the shrimp until they are pink and totally opaque, about 2 to 3 minutes each side, after seasoning with salt and pepper. Remove the shrimp from the skillet and set it aside
- Add the remaining 2 tablespoons of butter and the garlic to the skillet. Cook for approximately 1 minute, or until the garlic is aromatic. Cook for 2 minutes, whisking constantly, until the flour is no longer raw. Whisk in the egg yolk after you’ve added the heavy cream and milk. Bring the sauce to a gentle simmer while whisking in the parmesan. When the cheese has melted and the sauce has thickened a little, add the cooked pasta and shrimp and toss to coat everything evenly. Dress it with salt and pepper, and top it with more parmesan and parsley.
Ethan Calabrese is an American actor and director. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Barnes & Noble’s Delish: Eat Like It’s Every Day the Weekendbarnesandnoble.com $20.85 Lena Abraham is a model and actress. Senior Editor in Charge of Food Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends.
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Shrimp Alfredo Pasta
It is possible that this content contains affiliate links. You can read more about my disclosure policy here. Shrimp Alfredo Pasta is a creamy and delicious dish that the whole family will enjoy eating. This delectable shrimp pasta recipe, which is made with garlic, cheese, and cream, is usually a crowd pleaser. You may also try this Cajun shrimp pasta recipe and this Tuscan chicken pasta recipe for some more delicious pasta dishes. Contents of the Table of Contents
- Recipe for Shrimp Alfredo Pasta
- What You’ll Need
- Detailed instructions on how to make Shrimp Alfredo Pasta, as well as recipe suggestions, additions and substitutions, frequently asked questions, and serving suggestions You can make this Shrimp Alfredo Pasta ahead of time
- See other delicious pasta dishes
- And get the full recipe instructions.
Shrimp Alfredo Pasta Recipe Details
This Shrimp Alfredo Pasta is one of my favorites since it is both delicious and filling. Everyone enjoys a nice alfredo sauce, and this recipe blends the greatest flavors and textures together in one dish.
- TOUCH: The alfredo sauce has a thick and buttery texture, and it is packed with garlic and savory Parmesan cheese. TEXTURE: The thick creamy sauce, succulent shrimp, and al dente pasta make every mouthful of this meal a mouthwatering experience. TIME: This dish is quick and simple to prepare, and it is always a hit with the family. This is the ideal weeknight supper for those with hectic schedules. EASY TO MAKE: This Shrimp Alfredo Pasta may be prepared in about 20 minutes.
What You’ll Need
- Shrimp that has been peeled, deveined, and with the tail on
- To make the alfredo sauce, combine the following ingredients: butter, olive oil, heavy cream, garlic clove, parmesan cheese, salt, and black pepper. Fettuccini pasta is a type of pasta that is made from egg noodles.
How to Make Shrimp Alfredo Pasta
- Season the shrimp with salt and pepper. Cook the shrimp after seasoning them with salt and pepper while they are still raw. In a large pan, heat the oil over medium-high heat and cook the shrimp for 7-8 minutes on each side, or until they are pink and opaque. Remove them from the pan and place them in a large mixing bowl
As a pro tip, make certain that the shrimp are fried in a single layer so that they cook equally on both sides.
- Combine the butter and garlic in a small bowl. Place the butter and garlic in the same pan and sauté over medium heat for approximately a minute, stirring constantly
- Add the heavy cream and bring to a simmer. Pour the heavy cream into the pan and turn the heat up to medium-high to thicken the sauce. Allow the cream to come to a boil before removing the pan from the heat and stirring in the Parmesan cheese
- Then add the pasta and shrimp and toss to combine. The shrimp and pasta should be added after the cheese has been well mixed. You may adjust the seasoning by adding extra salt if necessary. To give the shrimp alfredo pasta a little additional flavor, sprinkle it with some finely chopped fresh parsley before serving.
- Cook the shrimp until they are pink and opaque in color. You don’t want to overcook the shrimp and turn them rubbery, but you do want them to be pink and opaque in color. After that, they’re finished
- Using freshly grated Parmesan cheese gives the dish a richer flavor, and the pre-grated version does not melt into the sauce as well as freshly grated
- Grate your own Parmesan cheese Regardless of whether you want your pasta al dente or slightly more done, it is better to cook the pasta only until it is al dente because it will continue to cook a little while in the warm Alfredo sauce.
Add-ins and Substitutions
- For more taste and texture, try adding some veggies to this dish. For example: you might try it with some chopped onions, red bell peppers, or broccoli. It is possible to make this dish dairy-free for persons who are allergic to dairy products by replacing plant-based butter, coconut milk and vegan Parmesan cheese for the cream, butter and cheese in the original recipe. Season with a dash of heat-Sprinkle some red pepper flakes into the alfredo sauce for a creamy sauce with a hint of fire
- Try adding some white wine- A dry (not sweet) white wine can be used to enhance the flavor of the sauce. Simply boil off the alcohol so that only the flavor is left
Is it possible to make this Shrimp Alfredo Pasta a little lighter? Make this shrimp alfredo pasta a little lighter by substituting HalfHalf for the heavy cream if desired. This results in the same thick and creamy texture as traditional alfredo sauce, but with less fat and calories. When it comes to this Shrimp Alfredo, what sort of pasta works best? Fettucine is ideal for this dish since the flat, broad noodles soak up a lot of the delectable garlic cream sauce, but any pasta will work in this shrimp alfredo recipe as long as it is not too thick.
This Shrimp Alfredo Pasta is a versatile meal that combines well with a variety of entrees. Here are a few delectable accompaniments to go along with it:
- A salad, such as this Antipasto SaladorSpinach Salad, is a great way to start your evening. Served with Parmesan Roasted Potatoes or a salad, this Shrimp Alfredo Pasta is delicious. Crispy Air Fryer Recipes Broccoli
- Bread: You may serve it with some Garlic Cheese Bread or some sourdough bread. Breadsticks that look like they came from Pizza Hut
- Pasta should be followed by a Tiramisu Cake or an Opéra Cake to properly complete the dinner in style.
Make This Shrimp Alfredo Pasta in Advance
Preparation ahead of time: You may cook this dish ahead of time and store it in the refrigerator. It may be reheated in the microwave or on the stovetop, with a small amount of cream added to help pull the sauce together as it heats up. The Shrimp Alfredo Pasta may be kept for up to 2-3 days in the refrigerator if stored in an airtight container. Alfredo sauce does not freeze well, which is a shame because it is delicious.
Cream-based sauces have a tendency to split and become gritty when reheated, so be careful while doing so. If you want to prepare this shrimp alfredo pasta, only make enough to feed yourself and your family for around three days.
More Tasty Pasta Dishes!
- Seared Garlic Shrimp Scampi
- Shrimp Linguine
- Lobster Ravioli
- Blackened Chicken Pasta
- Creamy Tortellini Alfredo
- Garlic Shrimp Scampi
Full Recipe Instructions
- Shrimp, peeled and deveined with the tail on, 1 pound Salted and ground black pepper, 1garlic clove, 2 tablespoons butter, 2 tablespoons olive oil, 1quartheavy cream, 1cup grated Parmesan cheese, 1lb fettuccini spaghetti
Cook the shrimp
- Season both sides of the fresh shrimp with salt and pepper to taste. Then, in a large pan, heat the olive oil over medium-high heat until shimmering. Continue to cook the shrimp on both sides for a total of 7-8 minutes, or until they are pink and opaque. Remove the shrimp from the pan and place them in a separate container for later use.
Make the sauce
- In the same pan, heat the unsalted butter and chopped garlic until the butter has melted. Allow the garlic to simmer for about 1 minute over medium heat, then pour in the heavy cream and turn the heat up to medium-high. Cook over medium heat until the heavy cream comes to a simmer, then remove from the heat and stir in the Parmesan cheese. After completely mixing the Parmesan cheese, add the cooked pasta and shrimp to the pan. Season with more salt if necessary. Then, to add even more flavor, sprinkle with chopped parsley. ￼￼￼
The following frequently asked questions are addressed in the post above:
- What can be done to make it lighter
- Methods for preparing ahead of time
- Substitutes and substitutes
378 calories|43 grams of carbohydrates|24 grams of protein|12 grams of fat|5 grams of saturated fat|162 milligrams of cholesterol|666 milligrams of sodium|187 milligrams of potassium|2 grams of fiber|2 grams of sugar|197 international units of vitamin A|2 milligrams of vitamin C|236 milligrams of calcium|2 milligrams of iron Photograph it and tag me on [email protected] use the hashtag simplyhomecookedso that I may see it and include your recipe!
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You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by-step recipes, which are easy to understand and follow.
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This Shrimp Alfredo (with only 5 ingredients!) is THE BEST Alfredo you’ll ever eat in your whole life. Easy to prepare, it takes less than 30 minutes, and it tastes even better than anything you’d have at a restaurant. Fettuccine noodles, heavy cream, excellent parmesan cheese, shrimp, and a small amount of butter are all you need to make this dish.
Growing up, there was one supper dish that I specifically requested more than any other: shrimp alfredo. After my first bite of a bowl of long noodles drowning in creamy white sauce at the Olive Garden when I was seven or eight years old, I was completely hooked on Italian food. The first time I went there, I devoured my kid-sized piece in record time, after which I virtually licked the plate clean. From that point on, I begged my parents to take me back more often than I’d like to confess. In subsequent years, I became tired of Olive Garden’s version since I had it at a genuine Italian restaurant (oh my god, it was so much better) and then later had my mother’s version on a semi-regular basis, which I found to be far superior.
- It wasn’t like the noodles were swimming with sauce, but rather it was like the sauce had been evenly distributed over the noodles in the correct ratio.
- She also used half and half instead of heavy cream.
- Other times, when I’m not thinking about calories at all, like today, I’ll throw caution to the wind and make a version somewhere in the middle of hers and the restaurant version that is swimming in sauce.
- This is the BEST shrimp Alfredo you will ever eat.
I promise you that! Promise. It’s creamy and rich, but not in an overpowering way. It’s cheesy, it’s flavorful, and it just only FIVE simple ingredients. Reduce the amount of shrimp you use and serve it simple. I grilled some chicken to go with it, and it was delicious. Anything goes in this game.
Ingredients in 5-Ingredient Shrimp Alfredo
Butter. I fry the shrimp in unsalted butter, and then add a small amount of it in the Alfredo sauce to finish it out. Shrimp. There is no way to make Shrimp Alfredo without shrimp, and I like to use shrimp that has already been peeled and deveined to save time. You may buy shrimp in any size you like, but I prefer giant or jumbo-sized shrimp since they cook more quickly and curl up less after they are cooked. Furthermore, whether you choose to keep the tails on or take them off is entirely up to you.
- Heavy cream is used in this recipe.
- Heavy cream is really necessary to make the sauce seem opulent, and it thickens up wonderfully when the sauce is stirred with parmesan cheese, which is optional.
- I’ve found that parmigiano reggiano does not accurately replicate the mild, yet cheesy flavor of restaurant Alfredo sauce, so I’ve resorted to using the less expensive variety.
How to make Shrimp Alfredo
Cook the prawns until they are pink. Instead of fettuccine alfredo, you may create shrimp Alfredo, which is even more delicious and filling. For something a little more special, I like to roast a large quantity of shrimp while the sauce is being put up and the pasta is cooking for an extra unique touch. My basic recipe is to take approximately a pound of peeled and deveined shrimp and toss them in a little amount of melted butter before seasoning them with salt and pepper and rapidly roasting them in the oven until they’re pink and cooked through.
- I also like to purchase shrimp that are already deveined and easy to peel.
- Make the sauce in a separate bowl.
- In the same pot, melt a couple of tablespoons of butter and whisk in the heavy cream.
- Bring to a boil, then lower to a low heat and continue to cook until the cream has thickened and decreased somewhat.
- Meanwhile, cook the fettuccine in a big pot of boiling, salted water while the cream and butter are thickening.
- Add the cheese and mix well.
- Remove the pan from the heat and set aside.
Toss them in with the completed pasta right before serving, and supper is ready in minutes. The entire process of cooking shrimp Alfredo, from start to finish, takes just 20 minutes, making it the ideal dish to whip together on the spur of the moment.
Substitutions and Tips and Tricks for Recipe Success
- Cook the pasta until it’s just just al dente, but not quite. Because the pasta will simmer a little longer in the Alfredo sauce, you want to make sure it’s a touch underdone when you prepare it so that it’s properly al dente when served. Replace the fettuccine with your favorite noodle of choice. Linguine, spaghetti, or penne would all make excellent substitutions for the linguine. Also, if you want to increase the fiber content a little bit, try substituting whole-wheat fettuccine for the usual variety
- Be careful not to overcook the shrimp! The cooking time will be limited to a few minutes due to the fact that they will continue to cook after everything is combined. In order to cook everything in a single pan, sauté the shrimp in a small amount of butter before you begin to create the sauce. Taking everything out of the pan and tossing it all together towards the end
For more Easy Pasta Recipes, don’t miss these!
- Our Creamy Tomato Pasta has a surprising amount of vegetables while maintaining the rich, creamy texture we all enjoy. Butternut Squash Alfredo is the ideal fall twist on a classic Alfredo sauce
- It’s hard not to appreciate a one-pot miracle like this. This Easy Tomato Pasta with Meatballs is SO wonderful, and it’s very simple to prepare any night of the week
- It’s difficult to limit down our favorite easy pastas, but I’d be negligent if I didn’t include this classic in our list. Spaghetti with Chicken that is more nutritious
5-Ingredient Shrimp Alfredo
Shrimp Alfredo with Only Five Ingredients – That’s right, only five ingredients! This delicious, simple pasta dish is made with only a few ingredients: shrimp, fettuccine, butter, cream, and parmesan cheese. Preparation time: 5 minutes 15 minutes to prepare Time allotted: 20 minutes Servings6people Calories606kcal
- 1 pound 25-28 ct. shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1 cup shredded parmesan cheese
- 3/4 pound fettuccine
- Preparing the water: Bring a big pot of water to a roaring boil. Add salt to taste
- It should taste as salty as sea water. Melt 2 tablespoons of butter in a large pan over medium heat until the butter is melted. Season the shrimp with salt and pepper after patting them dry. Add the prawns to the butter and mix well. It should take around 2-3 minutes to sear the shrimp until they are brilliant pink and curled into a c shape. Remove the pan from the heat until you’re ready to assemble it
- Once the shrimp has been removed from the pan, add the remaining 2 tablespoons of butter to a large saute pan. Melt over a medium heat until completely melted. Heavy cream and salt should be whisked in. Scrape up any brown pieces that have accumulated at the bottom of the pan using a wooden spoon. Bring to a boil, then lower to a low heat and cook for 3-4 minutes, or until the sauce has thickened. Add the pasta to the boiling water and stir well. Cook until the pasta is al dente. Slowly whisk in the cheese over low heat until it has entirely melted and the sauce has thickened into a creamy consistency. Season with salt and pepper to taste
- Once the pasta is finished cooking, add the fettuccine to the sauce using tongs. Keep the cooking liquid aside. Using your hands, toss the spaghetti with the sauce until it is well covered. If necessary, thin the sauce with a little amount of cooking liquid to get the required consistency. Don’t go overboard with the seasoning! Only add roughly a tablespoon or two at a time to avoid the sauce getting too thin and runny. Season with salt and pepper to your liking once more. Toss in the shrimp. Toss the ingredients together and serve them. Garnish with more parmesan cheese if desired.
Five-ingredient Shrimp Alfredo Nutritional InformationAmount Per Serving (1 serving) Calories606 calories from fat 306 percent of the daily recommended intake The following are the nutritional values: *Fat34g52 percent Saturated Fat 20g125 percent Cholesterol345mg115 percent Sodium974mg Potassium (42 percent, 264mg) Nutritional Information: 8 percent Carbohydrates43g14 percent Fiber2g8 percent Sugar1g1 percent Protein31g62 percent Vitamin A1177IU24 percent Vitamin C3mg4 percent Calcium353mg Iron3mg accounts for 35% of the total.
17 percent of the population * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
Shrimp Pasta Alfredo
Preparation/Total Time: 25 minutes
a total of 4 servings My son enjoys any recipe that has Alfredo sauce. As a newlywed, shrimp spaghetti was one of the first dishes he learnt to make on his own time. His children are now requesting it on a daily basis. Gail Lucas lives in the Mississippi town of Olive Branch. Recipe photo courtesy of Taste of Home for Shrimp Pasta Alfredo.
- 3 cups uncooked bow tie pasta
- 2 cups frozen peas
- 1 pound cooked medium shrimp, tails removed
- 3 cups uncooked bow tie pasta
- 2 cups frozen peas 1-quart (about 15-ounces) Alfredo sauce
- 1/4-cup grated Parmesan cheese
- 1 tablespoon olive oil
- Preparing the pasta in a Dutch oven according to package directions, adding the peas during the last 3 minutes of cooking
- Draining and returning to the pan Stir in the shrimp and the sauce, and cook until the shrimp is done, stirring regularly, over medium heat. grate some cheese on top
545 calories per cup, 16 grams fat (9 grams saturated fat), 206 mg cholesterol, 750 mg sodium, 60 grams carbohydrates (5 grams sweets, 6 grams fiber), 41 grams protein
Easy Shrimp Alfredo
A rich and creamy pasta meal, Easy Shrimp Alfredo can be prepared in a short amount of time and with minimal effort at home! Crispy seasoned shrimp are pan-fried till golden brown and then mixed in a rich, creamy alfredo sauce. Serve with long pasta, such as fettuccine, for a delicious meal.
A Restaraunt Favorite at Home
- We prefer this copycat version even more than the original restaurant version since the flavor is fantastic. Easy Shrimp Alfredo is a dish that can be prepared in a short amount of time on a weeknight but is still sophisticated enough to present to guests. The sauce just calls for a few ingredients, making preparation a breeze! Fresh cream, butter, and parmesan cheese, together with a pinch of salt and pepper
- Serve it over any type of pasta, or even over zucchini noodles if you’re trying to lose weight.
Shrimp Alfredo pairs well with our baked Homemade Garlic Bread and a bright salad with a tart vinaigrette to balance off the thick sauce for a supper that is simple and quick to prepare that everyone will appreciate.
To pair with the Alfredo sauce, Fettuccine is the best choice, but any type of pasta would work great with this recipe. SHRIMPMake sure the shrimp is peeled, deveined, and thawed if it was frozen before cooking it. Tails can be removed for easier eating or kept on for a more visually appealing presentation. If you are using precooked shrimp (which comes in the package already pink), it is quite easy to overcook it; therefore, add it at the very end of the cooking process, just until it is properly warmed.
Make sure to use fresh parmesan cheese that has been shredded by hand.
A sprinkling of chili flakes on top adds a splash of color and a spice to the dish as well!
Pre-shredded cheeses have chemicals to keep them from clumping together, which causes them to melt less smoothly and can alter the consistency of the sauce when combined with other ingredients. When slicing the cheese for this dish, use the smaller side of a box grater to do so.
How to Buy Shrimp
Always seek for plump and undamaged shellfish when purchasing shrimp, whether it is fresh or frozen.
- If you’re pressed for time, choose for shrimp that has already been peeled and deveined.
When it comes to peeling shrimp, the majority of them have already been scored across the spine, making it incredibly simple to peel them away from the shell.
- When peeling thawed shrimp, start at the base of the tail with your left hand and squeeze all the way down the spine and into the legs. Pulling the shell away from the tail should allow it to come off in one piece once the shell has been removed. You may detach the tail by pinching at its base, where it attaches to the body. If necessary, use a tiny knife to cut away the vein (which corresponds to the digestive tube)
How to Make Shrimp Alfredo
- Blanch and drain the fettuccine in salted water until al dente (cooked firm). Reserve 12 cup of the pasta water. Shrimp sautéed with butter, garlic, and spice (see recipe below)
- Stir in Parmesannutmeg and season with salt and pepper while buttercream is simmering. Remove the sauce from the heat and stir in the cooked shrimp. Mix in the cooked fettuccine, adding a little pasta water if necessary to smooth up the sauce
The quantity of nutmeg that can be squeezed between your index finger and thumb is referred to as a “pinch.” PRO TIP: Nutmeg enhances the rich taste of Alfredo sauce by imparting a hint of nutty sweetness to the sauce’s texture.
Leftover shrimp fettuccine can keep for up to 3 days in the refrigerator. Keep it refrigerated in an airtight container. Sprinkle with a little additional lemon zest or Parmesan cheese just before reheating!
More Shrimp Faves
- Cajun Shrimp Pasta is a spicy pasta dish made with shrimp. Authentic shrimp tacos that rival takeaway
- A delicious appetizer is Crispy Air Fryer Shrimp. Kung Pao Shrimp is a dish that is packed with flavor.
Was this Easy Shrimp Alfredo Recipe a hit with your household? Please consider leaving a rate and a remark in the section below!
Easy Shrimp Alfredo
Preparation time: 15 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings4servings Over fettucine, pan-fried shrimp are covered in a creamy Alfredo cheese sauce and garnished with lemon wedges.
- 2 pounds shrimp, peeled and deveined (tails removed if preferred)
- 5 tablespoons butter, divided
- 1 tablespoon olive oil
- 12 ounces Fettuccine. 12 cups heavy cream
- 12 cups parmesan cheese finely shredded
- 1 pinch nutmeg*optional
- 2 cloves minced garlic, lemon zest, 12 teaspoon salt, and 12 teaspoon pepper
- 1 teaspoon fresh parsley for garnish
- 1 teaspoon grated parmesan for garnish
FollowSpend with Pennies on Pinterest for more information.
- Prepare a big saucepan of salted water by bringing it to a boil. Cook the fettuccine until it is al dente (just until cooked). Drain the pasta, saving 12 cup of the cooking water. Remove from consideration
- Meanwhile, while the pasta is cooking, melt 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat
- Toss the shrimp in a bowl with the garlic, lemon zest, and salt and pepper. Add the shrimp to the hot pan and cook for about 2 minutes per side, or until the shrimp becomes pink. Remove the pan from the heat and put it aside
- Continue to cook the remaining 4 tablespoons butter and cream in the same pan until it comes to a boil. Allow for 5-7 minutes of simmering time, or until the sauce has somewhat thickened. Add the parmesan cheese and a dash of nutmeg and mix well. Salt and pepper to taste, using 12 teaspoons of salt and pepper. Remove the pan from the heat and mix in the shrimp and any fluids that have collected. Prepare fettuccine by boiling it in salted water until al dente
- Drain. Add fresh parsley and more Parmesan to finish the dish.
What exactly is a pinch? A very little amount (less than 1/8 teaspoon) of the spice mixture should be added to the sauce by pinching a small amount from the spice container. Make cautious not to overdo it with the spices! It is not necessary to rinse (or oil) the pasta since the starches on the pasta will aid in the sauce’s adhesion to the pasta. Make cautious not to boil or simmer the cheese, since this might cause it to separate when heated at a high temperature. Remove the pan from the heat and mix in the shrimp and any remaining shrimp fluids; you don’t want the shrimp to overcook at this point.
Courses include: dinner, appetizer, main course, pasta, and seafood.
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Creamy Shrimp Alfredo Fettuccine Pasta Recipe – Natasha’s Kitchen
It is possible that this content contains affiliate links. Please review my disclosure policy. It’s hard to beat this Shrimp Alfredo Fettuccini as a comfort dish. I can’t quite put my finger on it, but a pile of pasta drowning in a thick, creamy sauce and strewn with huge, delicate shrimp has my name written all over it. My favorite dish at Olive Garden is seafood Alfredo, and this dish reminds me of that delicious dish. “This is better than any restaurant Alfredo I’ve ever tasted!” she exclaimed when I delivered leftovers of this dish to her home.
It’s a definite winner.
It’s also very simple to prepare and can be completed in about 30 minutes. My son adores it, and I don’t have to remind him to eat another mouthful 100 times like I used to.
Watch How to Make Creamy Shrimp Alfredo Pasta:
pasta (fettuccine or penne) 3/4 pound 1 pound of peeled and deveined shrimp 1 tablespoon of extra-virgin olive oil 1 small onion, coarsely chopped (about) 2 tablespoons of butter 1 garlic clove (about) a third cup of white wine (I selected Ste Chapelle Chardonay ($6) as an example. *2 cups heavy whipping cream is required. a third cup grated parmesan cheese S P according to personal preference paprika sprinkling on top If preferred, garnish with fresh parsley or basil.
*Want to Substitute the Wine?
It’s not an issue! If you don’t want to use white wine, squeeze some lemon juice into the sauce after you’ve added the cream. Season with salt, pepper, and paprika to taste after you’ve added the lemon juice (approximately 1/2 medium lemon). Instead of using concentrate, use freshly squeezed lemon juice.
How to make Creamy Shrimp Alfredo Pasta:
1. Cook 3/4 lb fettuccini noodles in salted water according to package directions, then drain the noodles well. Don’t use a rinse (this helps the sauce stick to the noodles better). 2. Season the shrimp with a pinch of salt, pepper, and paprika to taste. Preheat a large skillet over medium-high heat and add 1 tablespoon of oil to the pan. Using a single layer of shrimp, fry for 1-2 minutes each side, or until thoroughly cooked and no longer translucent, after the oil has reached a high temperature.
- It is important not to overdo it, otherwise they will become rubbery.
- Cook for another minute after adding the garlic.
- 4.Stir in the cream and cook for 2 minutes.
- Don’t bring the mixture to a boil, or the cheese will separate from the cream.
- Depending on your preference, garnish with parsley, basil, more parmesan, or freshly cracked pepper.
Shrimp Alfredo Pasta Recipe
Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes This Shrimp Fettuccine Afflredo is a wonderful comfort dish for anybody who loves shrimp. I can’t quite put my finger on it, but a pile of pasta drowning in a thick, creamy sauce and strewn with huge, delicate shrimp has my name written all over it. My favorite dish at Olive Garden is seafood alfredo, and this dish reminds me of that dish. It’s also shockingly simple to prepare; you’ll have it ready in under 30 minutes!
Natasha of NatashasKitchen.com is a food blogger. Easy to learn skills Making it will cost you between $17 and $20. Pasta with Shrimp Alfredo sauce is a popular dish. Cuisine:Italian The Main Course is the first course in the sequence. Servings:6
- Timings: 10 minutes preparation time Approximately 20 minutes of preparation time 30 minutes is the total time allowed. It’s hard to beat this Shrimp Fettuccine Aflredo as a comfort dish. That pile of pasta smothered in rich, creamy sauce and strewn with huge, soft shrimp has my name written all over it, and I can’t wait to get into it. My favorite dish at Olive Garden is seafood alfredo, and this reminds me of that dish. Also, it’s incredibly simple to prepare
- You’ll have it ready in less than 30 minutes. It’s Natasha, from NatashasKitchen.com, and her kitchen. Expertise required: none Approximately $17-$20 in materials and labor to complete this project. Shrimp Alfredo Pasta (also known as “Shrimp Alfredo”) Cuisine:Italian The Main Course is the course that everyone should take. Servings:6
- Cook 3/4 pound fettuccini noodles in salted water according to package directions, then drain the noodles well. Rinse just if necessary (this helps the sauce adhere more effectively to the noodles)
- Season the shrimp with a pinch of salt, pepper, and paprika. Preheat a large skillet over medium-high heat and add 1 tablespoon of oil to the pan. Using a single layer of shrimp, fry for 1-2 minutes each side, or until thoroughly cooked and no longer translucent, after the oil has reached a high temperature. Ideally, the exterior should be golden/pink and the inside should be an opaque white. It is important not to overdo it, otherwise they will become rubbery. Remove the shrimp to a separate bowl
- In the same pan, over medium/high heat, add 2 tablespoons butter and the onion, and sauté until the onion is golden brown and translucent. Cook for another minute after adding the garlic. 1/3 cup white wine should be added and reduced to 25% by scraping the bottom of the pan to deglaze the pan
- Cook for 2 minutes after adding the cream. After that, sprinkle the top with 1/3 cup parmesan (or more to your liking) and stir just until creamy and smooth before removing from the stovetop. Don’t bring the mixture to a boil, or the cheese will separate from the cream. Season with salt and pepper to taste after adding around 1/4 teaspoon paprika. Toss in the cooked shrimp and drained pasta (un-rinsed pasta). Optional garnishes include fresh parsley and basil, more parmesan, and freshly cracked pepper, if preferred.
Here are some more amazing pastas I’ve been a-pinnin’ lately: Macaroni and Cheese Made From Scratch Julia’s Album is one example of this. Pasta with Meatballs in a Greek Style Jaden Hair contributed to this article. Skillet Pasta with Andouille Sausage Chung-Ah Chung-Ah Pasta with Creamy Mushrooms and Leek by Yours Sincerely Marina prepares Salmon Kabobs and Creamy Dill Spaghetti. Enjoy! Please accept my apologies in advance for inducing hunger in you;). -Natasha
Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.
Shrimp Alfredo – Easy, Creamy, and Comforting Classic Dish
Made with fresh fettuccine and luscious Parmesan Coated Shrimp, this simple Shrimp Alfredo dish is quick and easy to put together. This is a delicious and easy family supper that can be prepared in under 30 minutes if you plan ahead. You can simply cook it any day of the week, and you will never have to eat at a restaurant again after that. Homemade Alfredo Sauce may be used on a variety of dishes other than fettuccine; try it with pesto in a Pesto Alfredo Tortellini or with Seafood Stuffed Shells for a unique twist.
Some of the most popular dishes to order at the restaurant are Shrimp Alfredo, Shrimp Scampi, Chicken Parmesan, and Chicken Marsala, to name a few. These, as well as many other famous meals, may be found on the menus of nearly every restaurant. However, you no longer have to wait to eat at a restaurant in order to enjoy a bowl of soothing Shrimp Alfredo any more. This is such a simple recipe that you can whip it up on a Monday night and enjoy every single piece of it! The sauce the restaurant uses is no longer a mystery; it’s just heavy cream with Parmesan put on top, as opposed to something out of a bag.
If you feel like you need to add a little extra Parmesan cheese to your homemade Alfredo sauce, go ahead and do that.
That is one of the many advantages of cooking at home: you are the master chef in your own kitchen!
HOW TO MAKE SHRIMP ALFREDO
Start the pasta at the same time as the sauce is being prepared. Preparing the water Bring a saucepan of water to a boil, being sure to add salt. Season generously with salt to ensure that the pasta is well-seasoned while it cooks.
In a large pot, bring the pasta to a boil, according to package directions. It is important not to overcook the pasta since it will continue to cook after it is covered with hot Alfredo sauce. Once the pasta is finished cooking, drain it and return it to the saucepan.
Cooking Alfredo Sauce:
Because the sauce cooks quickly, it’s important to measure your ingredients ahead of time. Melt the butter in a medium-sized saucepot with a sturdy bottom over medium heat. Once the butter has melted, add the garlic that has been crushed. Cook the garlic until it is aromatic, then sprinkle the flour on top. Stir until the flour and butter are completely combined, then slowly pour in the heavy whipping cream while continually stirring. Gently whisk the ingredients together and let them to warm through.
Reduce the heat to medium-low and gently whisk until the grated cheese melts and is fully incorporated into the sauce.
Once the sauce is finished, combine it with the prepared pasta.
If necessary, clean, de-vein, and remove all of the shells from the shrimp. Salt and pepper the shrimp in a mixing basin until they are well-seasoned. Toss in the dry Parmesan cheese until it’s equally distributed throughout the salad. Preheat a large frying pan over medium-high heat and add the butter to the pan to melt. Shrimp are added once the butter has melted. Cook the shrimp until they are pink and opaque on one side, then turn them over. Cook until the opposite side is barely pink and opaque, about 1 minute.
Using a large bowl, divide the sauce-coated pasta into portions and top with sautéed shrimp.
WHAT PASTA TO USE IN SHRIMP ALFREDO
Alfredo sauce is ideally served over a thicker, longer pasta such as fettuccine, orecchiette, linguine, tagliatelle, orecchiette or even spaghetti. Whatever type of pasta you pick, it will be delicious when served with sauce and shrimp. Just be sure to salt the water in which the pasta is cooked and to avoid overcooking the pasta. If the pasta is cooked to a mushy texture, it will not be a pleasurable experience.
CAN I ADD VEGETABLES TO SHRIMP ALFREDO?
Absolutely! With shrimp in Alfredo sauce, broccoli, sliced asparagus, and diced zucchini are all delicious side dishes to serve. Using the same pan as the shrimp, sauté the veggies first, before adding the shrimp to the pan. It will take a few minutes longer to cook veggies than it takes to cook shrimp, depending on how soft you want them.
HOW TO STORE AND REHEAT SHRIMP ALFREDO
Food storage containers with an airtight top are ideal for preserving leftover pasta, sauce, and shrimp. Leftover Shrimp Alfredo can keep for 3-4 days in the refrigerator if stored in an airtight container after preparation. Because Alfredo sauce is made with cream rather than tomatoes, reheating it can be a bit more difficult. Reheating creamy sauces in the microwave can cause the sauce to split. Instead, heat them steadily over low heat until warm. Reheat the sauce in a heavy-bottomed sauce pot, or combine the pasta, sauce, and shrimp in a large mixing bowl.
Reheat it on a medium-low to medium-high heat setting. Pour in a splash of whole milk and gently whisk until the sauce is well combined if the sauce appears to be too thick. When reheating pasta, it is simpler to use a pasta serving spatula to gently separate the pasta while it cooks.
SOME MORE SHRIMP RECIPES TO TRY:
Shrimp and Grits is a dish that is popular in the South. Enchiladas with Crema Spicy y Creamo de Shrimp Ravioli filled with seafood, spinach, and mushrooms Stir-fry with Shrimp If you prepare any of my recipes and post them on Instagram, be sure to tag me @willcookforsmiles and willcookforsmiles so that I can see what you came up with! Connect with Will Cook For Smiles on social media! Make sure you click on the link below and subscribe to my social media accounts so that you never miss a dish.
PIN THIS RECIPE FOR LATER
- 1 pound fettuccine pasta
- 2 tablespoons butter
- 2 pounds shrimp
- Freshly cracked black pepper
- 1/2 cup parmesan cheese
- 1 pound fettuccine pasta
- Butter, 2 garlic cloves, 1 tablespoon all-purpose flour, 2 cups heavy whipping cream, 1/4 cup sour cream, 1/2 cup freshly grated Parmesan cheese, 1/2 cup dried Parmesan cheese, salt, and freshly cracked black pepper are all used in this recipe.
- Start the pasta boiling at the same time as you begin the sauce preparation. Bring a saucepan of water to a boil, and add salt to the water before serving. Season generously with salt to ensure that the pasta is well-seasoned while it cooks. In a large pot, bring the pasta to a boil, according to package directions. It is important not to overcook the pasta since it will continue to cook after it is covered with heated Alfredo sauce. Once the pasta is finished cooking, drain it and return it to the saucepan.
- Because the sauce cooks quickly, it’s important to measure your ingredients ahead of time. Melt the butter in a medium-sized saucepot with a sturdy bottom over medium heat. Once the butter has melted, add the garlic that has been crushed. Cook the garlic until it is aromatic, then sprinkle the flour on top. Stir until the flour and butter are completely combined, then slowly pour in the heavy whipping cream while continually stirring. Gently whisk the ingredients together and let them to warm through. (Avoid letting it come to a boil!) Once the heavy cream is boiling, whisk in the sour cream, Parmesan cheeses, salt, and pepper until everything is well combined. Bring to a simmer over medium heat, carefully stirring, until the grated cheese melts and is well incorporated. Continue to simmer, stirring often, over medium-low heat for approximately 5 minutes. Once the sauce is finished, combine it with the prepared pasta. (Reserve a small amount of the sauce to sprinkle over the shrimp. )
- Clean, devein, and remove all of the shells from the shrimp if necessary
- Salt and pepper the shrimp in a mixing basin until they are well-seasoned. In a separate bowl, combine the dry Parmesan cheese and mix until equally distributed. Preheat a large frying pan over medium-high heat and add the butter to the pan to melt. Shrimp are added once the butter has melted. Cook the shrimp until they are pink and opaque on one side, then turn them over. Cook until the opposite side is barely pink and opaque, about 1 minute. Remove the shrimp from the pan as soon as possible to avoid it continuing to cook
- Using a large bowl, divide the sauce-coated pasta into portions and top with sautéed shrimp. Drizzle a small amount of sauce over the shrimp
Lyubov Brooke created all of the photos and writing for Will Cook For Smiles. Please do not use any of my photographs without first obtaining permission from me. If you include one of my blogs in a collection or feature, please provide a link back to this article so that others may get the recipe. Disclaimer: The nutritional information provided is not guaranteed to be 100 percent correct due to the fact that most ingredients and brands have a little variance in their nutritional content. The following are the nutritional values: calories: 1373kcal|carbohydrates: 88g|protein: 80g|fat: 77g|saturated fat: 45g|cholesterol: 901mg|sodium: 2518mg|potassium: 615mg|fiber 4g|sugar 3 g|vitamin A: 2590IU|vitamin C: 10.5mg|calcium 880mg|iron 7.4mg|calcium Mention @willcookforsmiles and use the hashtag #willcookforsmiles in your post.
The most recent update was made on July 8, 2019.