Shrimp Alfredo Pasta Recipe -
Shrimp Alfredo Pasta Recipe
  • READY IN 45 mins

Shrimp Alfredo Pasta

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
Feb 08, 2010

The jarred Alfredo Sauce turned me off immediately. Green bell peppers and shrimp do not go together. And cumin?? I would omit all three, use a refrigerated Alfredo (like Butoni) and use a red bell pepper. And FRESH GARLIC IS A MUST.

Jun 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!!!

Mar 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!

Jul 19, 2004

This was fantastic. I made a very quick and easy version. I used precooked shrimp and refrigerated linguine. I also took frozen green pepper, red pepper and onion mix and threw it into my mini chopper. Oh and I only used a 1/4 cup of butter and it was more than enough.

Apr 22, 2008

While I did make some changes, I think is a great recipe. I halved it just because I was the only one eating dinner tonight. I also cut the butter waayyy down to about 3 1/2 Tbs. and it was plenty. I really like the idea of marinating the shrimp in the butter though, I just couldn't bring myself to use that much. I also omitted the onions and green pepper, but added a half pound of mushrooms that I sauteed in a bit of olive oil first. After sauteeing the mushrooms, I added the shrimp and alfredo sauce to the pan and let that all simmer together while the pasta cooked. I also threw in some dried parsley. Finally, I'm sorry but I just could not bring myself to put cumin in this. I just didn't think it would fit my tastes. Thanks :)

Sep 08, 2003

mmm mmmm mmm delicious!

Mar 09, 2006

i thought the recipe and dish were great, we embellished just a bit when we doubled it to handle the table-load and instead of doubling shrimp we added two lbs of bay scallops, it was very well received. Our next alteration will include broccoli and mushrooms. Thank u for a great dish. It was easy and great just as presented....jeff n robin in alabama


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  • Calories
  • 621 kcal
  • 31%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 257 mg
  • 86%
  • Fat
  • 42 g
  • 65%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 1038 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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