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Shrimp Alfredo Pasta

Shrimp Alfredo Pasta

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
LISSA MURR

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Keirston
223

Keirston

11/30/2007

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.

ROSTER63
168

ROSTER63

6/18/2005

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!!!

MEREDITHMAC
109

MEREDITHMAC

3/23/2004

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!

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