Shrimp Alfredo with Angel Hair Pasta has a homemade creamy white sauce seasoned with garlic, shredded Parmesan cheese, and succulent shrimp, all stirred together with perfect al dente pasta.
Why I love this recipe
This creamy shrimp pasta is easy and quick, ready in just 15 minutes. This dish makes a great lunch or dinner for busy weeknights.
Table of Contents
- Why I love this recipe
- Expert Tips
- Recipe FAQs
- Process shots for Angel Hair Pasta with Shrimp and Alfredo Sauce
- You may also enjoy
Expert Tips
You can use fettuccine pasta, linguine, or any type of pasta instead of angel hair pasta.
Try using heavy cream instead of whole milk.
For a spicy kick, add some red pepper flakes or Cajun seasoning.
For the easiest and quickest prep, I recommend buying frozen shrimp in a bag that is labeled “peeled, deveined and tails removed”.
Recipe FAQs
We like to serve a simple green salad and some garlic bread on the side.
Try a nice glass of Chardonnay, Pinot Grigio, Sauvignon Blanc, or my favorite, Moscato.
Process shots for Angel Hair Pasta with Shrimp and Alfredo Sauce
You may also enjoy
- Shrimp Garlic Bread
- Honey Butter Old Bay Shrimp Recipe
- White Cheddar Baked Mac and Cheese
- Parmesan Tilapia with Mayo
- Easy Homemade Lasagna
- Easy Garlicky Shrimp Alfredo Bake
- 5-Ingredient Penne Pasta
- Baked Shrimp Broccoli Pasta
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Shrimp Alfredo Pasta Recipe
Ingredients
- 8 ounces angel hair pasta (or fettuccine, linguine, etc.)
- 8 ounces cream cheese
- 6 Tablespoons butter
- 1 cup milk
- ½ cup shredded Parmesan cheese
- 2 teaspoons jarred minced garlic
- Salt and pepper (to taste)
- 1 pound shrimp, thawed (I buy peeled, deveined and tails removed)
- 1 Tablespoon chopped fresh parsley (optional for garnish)
Instructions
- In a large saucepan, cook the pasta according to the package directions, then drain using a colander.
- While the pasta is cooking, cut the cream cheese into cubes.
- Also, heat a large frying pan over medium heat. Add the cream cheese and butter, stirring until melted. It won’t be smooth and creamy yet.
- Stir in the milk, Parmesan cheese, minced garlic, salt and pepper. Cook and stir for 3-4 minutes or until thickened and smooth.
- Add the shrimp and cook over medium heat for about 5 minutes, flipping them over halfway through. The shrimp will be opaque and pink when cooked through.
- Stir in the drained pasta until well coated and cook until warmed through about 2-3 minutes. Garnish with fresh chopped parsley, if desired. Serve and enjoy!
Notes
- You can use fettuccine pasta, linguine, or any type of pasta instead of angel hair pasta.
- Try using heavy cream instead of whole milk.
- For a spicy kick, add some red pepper flakes or Cajun seasoning.
- For the easiest and quickest prep, I recommend buying frozen shrimp in a bag that is labeled “peeled, deveined and tails removed”.
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
This recipe is adapted from my other site Zona Cooks and serves 2 people.