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square image of shrimp alfredo in a white shallow bowl
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Shrimp Alfredo Recipe

Shrimp alfredo made with cream cheese and half-and-half instead of heavy cream. Rich, garlicky, and on the table in 15 minutes.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 716kcal
Author Julie Kotzbach

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook according to package directions until al dente. Drain and return to the pot. Set aside.
    cooked spaghetti in a large hot of water
    • Multitask tip: Start the sauce and shrimp while the pasta boils. All three finish around the same time.
  • While the pasta is boiling, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 1 clove garlic and cook for 1 minute or until fragrant, stirring often to prevent burning. Add 4 ounces cream cheese to the saucepan and cook, stirring often, until melted, about 5 minutes.
    cream cheese block added to a saucepan with melted butter and garlic
  • Add 1 cup half-and-half and 1 cup Parmesan cheese to the saucepan. Bring to a simmer, whisking often to make sure everything melts together and to prevent burning.
    half and half and shredded parmesan added to a saucepan with garlic cream cheese
  • Cook for 8 minutes, or until the sauce thickens. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon ground nutmeg and whisk to combine. Check the seasoning and adjust to taste.
    salt, pepper, and nutmeg added to alfredo sauce in a saucepan with a whisk resting on the rim
  • While the sauce is simmering, cook the shrimp. In a large skillet, melt 2 tablespoons unsalted butter over medium-high heat. Add 1 1/2 pounds medium raw shrimp to the skillet and cook for 3-4 minutes per side, flipping once, until pink and cooked all the way through.
    cooked shrimp in a large skillet
  • Add the shrimp to the pasta in the large pot and pour the alfredo sauce over everything. Toss to combine and coat the pasta.
    cooked shrimp and alfredo added to a large pot of cooked spaghetti
  • Portion the pasta and shrimp into 4 bowls. Sprinkle Parmesan cheese and chopped fresh parsley over each plate for garnish. Serve warm.
    looking down at shrimp alfredo topped with chopped parsley in a large pot

Video

Notes

  • Prep time allows for peeling shrimp. If you prep earlier in the day and cook everything at once, this recipe is done in 15 minutes.
  • Nutmeg is subtle but worth it. No nutmeg? Leave it out - the sauce will still be great.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of half-and-half.
  • Nutritional information is approximately 4 ounces of cooked pasta + 6 ounces of shrimp + sauce per serving.

Nutrition

Serving: 2.25 cups | Calories: 716 kcal | Carbohydrates: 85 g | Protein: 50 g | Fat: 17 g | Saturated Fat: 8 g | Cholesterol: 466 mg | Sodium: 1521 mg | Potassium: 419 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 620 IU | Vitamin C: 9.9 mg | Calcium: 287 mg | Iron: 5.3 mg