Shrimp Alfredo Pasta

Shrimp Alfredo Pasta

69 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  LISSA MURR

“A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
  2. Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
  3. Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

Share It

Reviews (69)

Rate This Recipe


This was good, but I felt that it was missing something. Therefore, I seasoned and sauted my shrimp in a skillet instead of boiling them. Afterwards,I did place them in the bowl of butter for 15 minutes. I used fresh garlic and mushrooms. I sauted the garlic, onions, and mushrooms togehter. I used penne pasta instead of angel hair. All and all it was good, but next time I think I'll try making homemade alfredo sauce. But I will keep this recipe. ** Also, this was very quick and easy, which is a plus.



This is an easy and great recipe. My family loved it. Soaking the shrimp in butter made it better. I actually added a little bit of garlic powder to the butter, we love garlic! Thanks!!!



I came up with a very similar recipe to this on my own and I make it at least once a month - whenever I can get shrimp on sale. I use pre-cooked frozen baby shrimp, though, which makes preparation easier. Also, try red bell pepper instead of green for a slightly different flavor. Sometimes I add chopped roma tomatoes or sundried tomatoes, or frozen peas and shredded carrots. It turns out different, but delicious, every time. And people at work always think my leftovers look better than their lunch!

More Reviews

Similar Recipes

Champagne Shrimp and Pasta

Champagne Shrimp and Pasta

Angel Hair Pasta with Garlic Shrimp and Broccoli

Angel Hair Pasta with Garlic Shrimp and Broccoli

Shrimp Linguine Alfredo

Shrimp Linguine Alfredo

Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta

Garlic Shrimp Pasta

Garlic Shrimp Pasta

Angel Shrimp Pasta

Angel Shrimp Pasta


Amount Per Serving (8 total)

  • Calories
  • 621 cal
  • 31%
  • Fat
  • 42 g
  • 65%
  • Carbs
  • 34.9 g
  • 11%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 257 mg
  • 86%
  • Sodium
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Champagne Shrimp and Pasta


next recipe:

Creamy Cajun Shrimp Pasta