Packed with tons of flavor, this Creamy Shrimp Pasta Alfredo is the perfect weekend family meal. Made quick and easy in just ONE PAN, this pasta dish is super healthy with an amazing Keto-approved option.
Growing up in the South, rice and gravy was a constant staple at the dinner table. Quite often, it was served at every evening meal. Pork chops, roast, red beans, all of which were serve with rice and gravy. Rice is one of the main agricultural crops in Louisiana, so I suppose it’s only natural. But, I can remember as a child I was obsessed with pasta! Yes…PASTA!
My obsession with pasta started at a very young age. I know, crazy right? I saw the Disney movie, Lady and the Tramp, and I became fascinated with the shapes and textures of pasta. It was long and stringy, you could put giant meatballs on top of it, and slurp it right up until you kissed someone at the other end! I was only eight at the time, but who doesn’t love a good spaghetti scene!
One of my favorite pasta dishes is Alfredo, the white creamy sauce that can be paired with any type of pasta. (traditional Alfredo is made with Fettacine, but I prefer to use Vermicelli noodles in my dish). I can’t tell you how many times I’ve gone out to a restaurant, ordered an Alfredo pasta, and wondered how do they get the sauce so rich and creamy…is it the cheese, the heavy cream, or the tons of butter that are used to make the dish?
Shrimp Pasta Alfredo
Now that the weather. is getting cooler, rice and gravy is no longer the main meal on our table. Instead, this Creamy Shrimp Pasta Alfredo has become a favorite in our home. It has all the elements of a warm, cheesy main dish that the whole family LOVES!
I prefer not to use heavy cream in this recipe. However, I choose to use cream cheese and milk with a small amount of the stock from the noodles to give me the consistency that I need. These ingredients are whisked in a skillet over low to medium heat until it becomes smooth and creamy.
Only half of the parmesan cheese is added to the mixture. This allows for the rest of the cheese to be layered with the mozzarella cheese to the top of the dish before it goes into the oven. When the cheese melts, it seeps into the pasta allowing for even distribution throughout the dish itself.
The last element to be added to the sauce is the shrimp. TIP: (Optional) Mushrooms or other veggies can be added at this time. The shrimp do not take long to cook, so keep only keep overheat for 5 minutes. One Southern rule of thumb, when the shrimp turn pink….they are done!
Mix the cooked noodles in the alfredo sauce. Layer the parmesan cheese and 2 cups mozzarella cheese on top and place in oven at 350° for 10 minutes. The cheese should be bubbly and golden brown.
Remove from the oven and let stand for an additional 5 minutes.
Tips For Making This Dish:
- Cooking in a cast-iron skillet tends to heat faster, so make sure to keep on low to medium heat when whisking the milk and cream cheese.
- Constantly whisk in the wet ingredients, so there are no lumps in the sauce.
- As an option, you can add mushrooms or your favorite veggies like baby spinach for added flavor and texture.
- Shrimp do not take long to cook, so only keep over low to medium heat for 5 minutes.
- If the sauce is too thick, add a small amount of the starchy water from the noodles to the dish BEFORE it goes into the oven.
Other Amazing RV Recipes:
Creamy Shrimp Pasta Alfredo
- 10 inch cast iron skillet
- 1 pound Shrimp peeled and devained
- 1 pack Gluten-Free Spegetti Noodles 12 ounces
- 1/2 stick Butter 4 ounces
- 1/2 Onion medium
- 1/2 Bell Pepper
- 1 teaspoon Garlic minced
- 1 pack Cream Cheese 8 ounces
- 1/2 cup Milk
- 1 cup Parmesan Cheese grated
- 2 cups Monzerella Cheest grated
- 2 tablespoons Parsley chopped fine
Seasoning For The Shrimp
- Creole Seasoning
- Lemon Pepper
- Hot Sauce
- In a medium mixing bowl, peel and devein shrimp. Season with ceole seasoning, lemon pepper, hot sauce, worcestershire, salt, and pepper. Cover and place in refridgerator.
- Cook noodles as per instructions. Set adside and save stock to be used later, as needed.
- Saute butter, onions, bellpepper, and garlic in skillet over low to medium heat for 10 minutes until the onions are soft and fragerant.
- Add cream cheese, millk, 1/2 cup of parmesan cheese, and parsley to the onion mixture. Reduce heat to low, whisking ingrediants until compltely melted and there are no lumps.
- Add shrimp to the skillet and cook for 5 minutes on low heat. When the shrimp turn pink, remove from the heat. (Optional – Add mushrooms and veggies at this time.)
- Combine the cooked noodles with thge shrimp alfredo sauce. Mix well.
- Layer the other 1/2 cup parmesan cheese and monzzarella cheese on top of the dish.
- Place in oven at 350° and cook for 10 minutes. The cheese will be blubbly and golden brown.
- Remove from oven and let rest for an additional 5 minutes.
- Sprinkle dish with parsley. Serve and enjoy!
- If the alfredo sauce is too thick, pour some of the stock from the noodles into the mixture, but not too much, or the sauce will become too thin.
- The shrimp does not take long to cook, so only keep over the heat until they turn pink.
- To cut carbs substantially, use spaghetti squash, zoodles, or tofu noodles in place of traditional Spaghetti noodles.
- Optional Ingredients:
- baby spinach