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    Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce

    By Julia | Updated: Dec 09, 2022 | Published: Jun 27, 2015 | 42 Comments

    696.6K shares
    • Facebook2.9K
    Jump to Recipe Print SaveSaved!
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    Garlic Shrimp Alfredo Pasta - a very simple dinner dish that will literally take only 35 minutes to make! This delicious, homemade, very creamy white cheese Italian pasta sauce includes the four-cheese blend: Mozzarella, White Cheddar, Provolone, Asiago cheeses.

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    For this easy Garlic Shrimp Alfredo Pasta I used small cooked shrimp, and I just reheated it gently in the skillet to use for this recipe. You can use raw shrimp, too. Make sure you cook it until it is cooked just right in step 1.

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    I love quick and easy recipes - they make my life so much easier! This shrimp alfredo pasta dish takes only 30 minutes to make, yet it tastes so amazingly delicious and looks very impressive - which makes everybody think that you put a lot of time and effort into it!

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    First, you'll be cooking shrimp in butter, with 5 cloves of finely minced garlic - this will fill your house with a wonderful smell of cooked garlic!

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    Second, you will cook and drain the pasta. Then, you'll combine the cooked pasta with the alfredo sauce ingredients and cook everything for several minutes until the cheeses blend nicely with the liquid ingredients. Finally, you'll add shrimp. That's it! Super easy!

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    I've used 1 pound of small cooked shrimp to make this recipe (it was about 90 shrimp count). This recipe can easily be gluten free: just use gluten free brown rice spaghetti.

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    4.78 from 35 votes

    Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce

    Garlic Shrimp Alfredo Pasta - a very simple dinner dish that will literally take only 35 minutes to make! This delicious, homemade, very creamy white cheese Italian pasta sauce includes the four-cheese blend: Mozzarella, White Cheddar, Provolone, Asiago cheeses.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 4 servings
    Calories per serving 738 kcal
    Author: Julia

    Ingredients

    • 1 lb cooked shrimp , peeled and deveined (90 count shrimp in 1 pound)
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 5 garlic cloves minced
    • 8 oz spaghetti
    • 1 cup cooked pasta water
    • 1 chicken bullion cube
    • 1 cup heavy cream
    • 1 ½ cups Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
    • ¼ cup parsley or chives or green onions , finely chopped
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    Instructions 

    • Cook minced garlic and shrimp in olive oil and butter for about 2 minutes on medium heat, occasionally stirring, without burning. Remove the shrimp from the pan.
    • Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
    • Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet where you cooked shrimp. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two. Stir in half amount of shrimp.
    • To serve, top each serving with the remaining half amount of shrimp and top with chives or finely chopped chives, or green onions, or parsley

    Nutrition

    Nutrition Information
    Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce
    Amount per Serving
    Calories
    738
    % Daily Value*
    Fat
     
    40
    g
    62
    %
    Saturated Fat
     
    22
    g
    138
    %
    Cholesterol
     
    400
    mg
    133
    %
    Sodium
     
    1538
    mg
    67
    %
    Potassium
     
    332
    mg
    9
    %
    Carbohydrates
     
    46
    g
    15
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    45
    g
    90
    %
    Vitamin A
     
    1570
    IU
    31
    %
    Vitamin C
     
    11.1
    mg
    13
    %
    Calcium
     
    671
    mg
    67
    %
    Iron
     
    3.8
    mg
    21
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    « Four Cheese Garlic White Cream Pasta Sauce
    Oven Baked Chicken Piccata »
    696.6K shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ron

      March 11, 2024 at 8:02 pm

      Looks Great. Will try a version.

      Reply
      • Julia

        March 12, 2024 at 5:41 pm

        Ron, I hope you love it!!

        Reply
    2. Laurie Nicholson

      September 03, 2022 at 7:41 pm

      I am Laurie
      Just tried this recipe and I love❤it real easy to prepare.

      Reply
      • Julia

        September 05, 2022 at 12:46 pm

        Laurie, I am so glad the recipe was enjoyed! 🙂

        Reply
    3. Keisha Balmer

      July 31, 2021 at 1:12 pm

      I made this dish. I didn’t follow the amounts. I just winged everything and it came out amazing. I use flour instead or cornstarch. I also added organic baby broccoli, asparagus, bell peppers and scallops. I use Pinot Grigio and fettuccine noodles. This was AMAZING! I fed an entire party! Paired it with a cabbage cranberry and apple salad with poppyseed dressing and garlic bread.

      Reply
      • Julia

        August 13, 2021 at 8:36 pm

        Keisha, I just love your additions of veggies and the salad you served the pasta with! Sounds delicious!

        Reply
        • Juanita

          October 07, 2021 at 3:18 am

          Can I use regular chicken broth instead of the pasta water with chicken bouillon?

          Reply
          • Julia

            October 07, 2021 at 2:47 pm

            Yes, you can! You might have to season the pasta with more salt, though.

            Reply
    4. Dianna

      March 29, 2021 at 1:26 pm

      Is this a dish you can warm up after making?. I usually make dinner sometimes and leave to work so my husband can eat when he gets home. I am so anxious to try it out!

      Reply
    5. Jackie

      January 15, 2021 at 7:17 pm

      Made this for the first time tonight and my boyfriend and I fell in LOVE! I eyeballed the cheese, so I think I used about 2 cups (we love cheese) and it was amazing!

      Reply
    6. Dennis Nelson

      September 16, 2019 at 5:33 pm

      I really enjoy making this for my wife and friends. They just can't have enough. THANK YOU!!!

      Reply
      • Julia

        September 28, 2019 at 2:09 pm

        You are very welcome!

        Reply
    7. Jennifer

      May 06, 2019 at 7:52 pm

      Just made this for supper and it was delicious! I can't wait to try more of your recipes.

      Reply
      • Julia

        June 03, 2019 at 2:48 pm

        I am so glad you liked this recipe! Thank you for such a kind comment!

        Reply
    8. Simina Dar

      June 02, 2018 at 11:56 pm

      I really like the the method of using pasta water and chicken bullion to make the sauce. It really lightens it up. I lightened it up further by using low fat milk instead of cream. It came out great, although next time I will definitely reduce the amount of liquid next time. I used 1 cup of pasta water and half a cup of milk. I'll probably use only half the pasta water next time. It gave the dish a great flavor without making it too rich. I'll have to try it in my other alfredo dishes. I also used small shrimp and angel hair pasta.

      Reply
      • Julia

        July 17, 2018 at 6:43 am

        Thank you, Simina, for such a detailed and thoughtful comment! You provided great tips on how to further lighten up this dish.

        Reply
    9. Naima

      January 13, 2018 at 5:44 pm

      Thank you so much!! for your recipe and it came out amazing. My family and friends loved it

      Reply
    10. Areli pittsley

      July 03, 2017 at 10:07 pm

      I made this for dinner tonight and it was so delicious. My 3 year old and I really enjoyed this recipe

      Reply
    11. Hafsa Asif

      March 08, 2017 at 6:28 pm

      This turned out GREAT!! Thank you so much for this recipe

      Reply
      • Julia

        March 11, 2017 at 12:00 am

        You're very welcome! 🙂 Happy to hear you liked it! 🙂

        Reply
    12. Jennifer

      February 27, 2017 at 11:42 pm

      I made this tonight. It had a good flavor, but the heavy cream mixed with cheese made it way too rich for me. Next time I'll use half n half with a little less cheese and add chives instead of green onions or maybe even toss in some steamed broccoli. And for the lady looking for nutritional info. This dish contains, pasta, cheese, butter and heavy cream. Just. Don't. lol eat it on a cheat day.

      Reply
      • Julia

        March 11, 2017 at 1:48 am

        I am glad you liked it! Yes, the heavy creamy would usually be way too rich for me too, which is why in this recipe I thin it out with 1 cup of chicken broth (made out of chicken bullion cube + pasta water) - I hope you did not miss that step somehow! 🙂

        Reply
    13. Amanda Butler

      November 21, 2016 at 5:02 pm

      I don't have heavy cream. What can I use in place of it? Whole milk? Or evaporated filled milk?

      Reply
      • Julia

        December 17, 2016 at 8:38 pm

        Your next best option would be half and half.

        Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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