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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.
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.
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!
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!
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!
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.
Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce
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
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 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.
Can I use beef or veg bullion husband is allergic to chicken and turkey
Yes, definitely, you can use beef or vegetable broth in place of chicken broth.
This looks delicious!! Shrimp and cheese, you just can't go wrong! Think I may make this this weekend! Thanks so much for sharing!
Was wondering about using crawdads for shrimp on this recipe. Husband big on crawdads. Any thoughts?
Delicious! My whole family loved it...even my picku 8 yrs old! I will definitely make it again soon. Thank you for the recipe!
can I use a 4 cheese store bought sauce? Will it be the same?
I hate your site. I was bogged down with so many third party pop-ups and ads it was insane. I do have a pop-up blocker and do not have this trouble else where. Your recipes are quality and nice, but I will not come back due to the terrible amount of extra stuff. Also, the way you phrases the instructions and their order was confusing as best. I had to read it several times and rewrite it to make sense.
The best ever!!!!
Oh. My. Goodness. This was so incredibly good! I made 1 & 1/2 of the recipe because I add a 8 oz package of fake crab or fake lobster to shrimp recipes. It tastes good and helps to stretch the servings for my husband and son, who are big eaters, without having to buy another pound of shrimp. I didn't have enough heavy cream so I added Greek yogurt in place of the missing cream. It was very good! I just finished up the leftovers for lunch. (I wanted to make sure I ate them before my husband took the rest for his lunch! He already had some of the leftovers and he needed to share the rest, I thought so anyway!)
Thank you for sharing the recipe!
I'm concerned about the shrimp. After cooking in butter and garlic and then again bringing it to a boil for some period, won't this over cook the shrimp?
Thank you soooo much! I am always strangely craving Alfredo, and I've tried soooo many recipes where the majority of the ingredients are Parmesan and nothing tasted like the Alfredo I wanted, and I tried this and I'm never going back to any other recipe. It is sooooo good
I love tis receipt my grandson can't stop eating it I use Penn's noodles the min ones
Hi, thanks for recipe Julia !
I wanna know do you use all the cheeses for the blend?
Just curious....what are anyone's thoughts on making this a freezer meal? Wonder if the pasta would be mushy after freezing?
I see no reason you could not combine all cooked ingredients and freeze it for perhaps up to three months.
I freeze spaghetti noodles all the time. Place in freezer zip lock bag. When ready to use, thaw & microwave til warm.
This looks fantastic! I need to try that garlic shrimp next time with my pasta.
Julia, your recipes always look so delicious and so easy to prepare. I'd love to try some but need the nutritional info so I can add them to my weekly menu.
Where do I find that??
Linda