This easy shrimp alfredo is the perfect 20-minute meal with only 5 minutes of prep work. Plump shrimp and soft noodles come together in a creamy, indulgent sauce for a quick and delicious meal. It's a great option for those busy weeknights when you don't have a lot of time to cook but want something filling and tasty.
Why you'll love this recipe
I just love how easy this dish is to prepare. The only steps that require much work are cutting the broccoli and draining the pasta. It's pretty simple and easily tailored to fit your dietary needs. I make it with dairy-free alfredo sauce, but traditional alfredo works, too. I also like to add broccoli for fiber and nutrients but feel free to skip it if you'd like. I'm using brown rice pasta to keep this gluten-free, but traditional wheat pasta also works great.
If you love this dish and want to try another shrimp and pasta recipe, try my shrimp pasta with basil and tomato. It's a great option if you want something lighter, and it's delicious with ripe summer tomatoes and garden basil.
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Ingredients
Here's what you'll need to make this:
- alfredo sauce
- penne
- raw shrimp
- broccoli
- parsley and red pepper flakes for garnish
I'm using a store-bought alfredo sauce in this recipe to keep things quick and easy. Primal Kitchen is my go-to because I appreciate its simple ingredients without gluten, dairy, soy, or canola.
Instructions
You'll need a pasta pot, a strainer, and a large skillet to make this dish. First, we'll boil the pasta and the broccoli. While that cooks we'll bring the sauce to a simmer and cook the shrimp gently right in the sauce. Strain the pasta and the broccoli, mix it with your shrimp and sauce, and you're done!
- Add your pasta to boiling water. Add your broccoli to the water when your pasta has about 2 minutes of cooking time left.
- Bring your alfredo sauce to a low simmer in a large skillet. Add the shrimp and cook for about 2 minutes per side until cooked through.
- Drain the pasta and the broccoli, and add it to the skillet with the shrimp.
- Gently stir to combine and garnish with parsley and red pepper flakes.
Check your pasta for the cooking instructions to get an idea of when to add your broccoli. My pasta takes about 10 minutes to cook so I start checking it at 5 minutes. We like our pasta a bit softer than al dente, so once it feels al dente I add my broccoli into the water.
Tip: Cooking times for pasta vary depending on what ingredients the pasta is made with. Be sure to check the cooking instructions of your specific pasta to get a feel for how long you need to cook it.
Substitutions
I like penne-shaped pasta because the lines in the pasta help the sauce cling and coat. Fettucine is traditionally used with alfredo, which will work here, but I find the penne holds up better with the broccoli. I use gluten-free brown rice pasta from Jovial Foods, but here are some other options you could use:
- traditional white pasta - if you prefer a white penne, this will certainly work
- whole wheat pasta - if you prefer pasta with a little more fiber and protein this is a good option if you tolerate gluten
- chickpea pasta - this option will provide more protein per serving than most other pastas
If you'd like to substitute the broccoli, stir a handful of baby spinach into the sauce once the shrimp is cooked. Or, omit the broccoli and serve the shrimp and pasta with a simple side salad to round out the meal.
Storing Leftovers
Although this is best when eaten immediately, leftovers can be stored in the refrigerator in an airtight container for 3 days. I prefer to reheat this in the oven at 300°F for a few minutes, but you can microwave it if you're short on time. Be sure not to overheat it or your shrimp will be tough and rubbery.
I don't recommend freezing leftovers.
Tips for preparing and cooking shrimp
- Frozen shrimp can be thawed overnight in the refrigerator or in a bowl of cool water.
- Buy peeled and deveined shrimp so you don't have to do it yourself.
- Look for "naked" shrimp frozen without additives or preservatives. This will be healthier, and I find it tastes better, too.
- Always rinse and drain your shrimp thoroughly, and pick through to make sure there aren't any remaining pieces of shell.
It usually takes shrimp 3-4 minutes to cook when properly thawed. They'll curl up and turn opaque and pink when cooked through.
Other Recipes To Try
Like this recipe? Here are a few more to try....
Easy Shrimp Alfredo
Ingredients
- 15 oz dairy free alfredo
- 12 oz penne I used gluten free
- 1 lb medium sized raw shrimp peeled and deveined
- 1 large head broccoli cut into bite sized pieces
- freshly chopped parsley optional, for garnish
- crushed red pepper optional, for garnish
Instructions
- Bring a large pot of water to a boil over medium heat.
- While your water is coming to a boil, heat the alfredo sauce over low heat in a large skillet.
- Once the water is boiling, add in your pasta. Cook the pasta until about 2 minutes shy of being done, then add your broccoli. My gluten-free pasta takes 10 minutes to cook (slightly softer than al dente), so I add my broccoli at 8 minutes.
- Drain the pasta and broccoli and set aside.
- Once your alfredo sauce comes to a low simmer add in your shrimp. Stir everything together so the sauce coats the shrimp and continue to cook, stirring occasionally, until the shrimp are cooked through. This usually takes 3-4 minutes.
- Pour the sauce and shrimp over your pasta and gently fold everything together. Garnish with some freshly chopped parsley and red pepper flakes if you'd like. Enjoy!
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