50 minutes
Simple Shrimp Alfredo Pasta Dinner Recipe
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This Shrimp Alfredo is loaded with delicious shrimp, fresh veggies, and a creamy alfredo sauce that will have the whole family running to the table! Serve it up with the pasta of your choice!
Shrimp Alfredo
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Shrimp Alfredo is easy to whip up and the options for veggie combos are endless! I love recipes that use ingredients I have on hand. Or if I don’t, then I can easily substitute with something I do. I know Alfredo doesn’t really scream summertime but I love this dish because of the summer vegetables and shrimp.
I’m not an overly big seafood lover, but from time to time I enjoy some salmon or a crab cake. I love this dish because the addition of garden vegetables and pasta and the coat of creamy Alfredo sauce make this seafood dish not so seafood-y. And if you don’t want shrimp at all, you can easily swap it out for chicken.
When I am wanting an even lighter version, I blend together olive oil and garlic, then drizzle it over the pasta instead of the alfredo sauce. It’s a simple enough dish to whip up and it takes less than an hour to do so.
Shrimp Alfredo
This Shrimp Alfredo is loaded with delicious shrimp, fresh veggies, and a creamy alfredo sauce that will have the whole family running to the table! Serve it up with the pasta of your choice!
Ingredients
- 4 tablespoons olive oil, divided
- 1 lb uncooked shrimp , thawed, deveined, and peeled
- 1 1/2 cups zucchini , sliced
- 1 1/2 cups summer squash , sliced
- 1 lb uncooked pasta
- 1/2 cup unsalted butter
- 4 ounces cream cheese
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 pint grape tomatoes , halved
- parsley , for garnish
Instructions
- This Shrimp Alfredo is loaded with delicious shrimp, fresh veggies, and a creamy alfredo sauce that will have the whole family running to the table! Serve it up with the pasta of your choice!
- Add remaining olive oil to the pan and add in the zucchini and summer squash and saute until tender, about 3 to 4 minutes.
- Start water for your pasta and cook pasta according to package instructions. Drain pasta.
- Meanwhile, In a large pan, combine butter, cream cheese, and heavy cream and whisk frequently over medium heat until butter and cheese have melted and mixture comes to a simmer.
- Add the seasonings to the sauce along with the Parmesan cheese and whisk to combine. Allow to simmer and cook for 4 to 5 minutes until sauce thickens.
- Once sauce and pasta are done, combine the pasta, shrimp, veggies, and sauce in a large pot or bowl and mix to evenly coat. Garnish with chopped parsley before serving.
Notes
Need help cooking shrimp? Use this guide.Â
Nutrition
Calories: 758kcal | Carbohydrates: 49g | Protein: 27g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 281mg | Sodium: 855mg | Potassium: 512mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 18.6mg | Calcium: 306mg | Iron: 2.6mg
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It was ok. I feel like the sauce needed something else. I do like the fresh veggies!
Hi Erica, this was a recipe from one of my contributors, so I haven’t tasted it myself. What do you think it needed? Garlic, salt, pepper?
Great recipe, so simple, love that!! Yummy and healthy too! Following you on all your social media Rene!!
I know, don’t you just love a simple and easy recipe that’s easy on the hips!