Easy Shrimp Alfredo is simple and delicious. If you like Alfredo Sauce, this is the recipe for you.
Easy Shrimp Alfredo
April 10 is National Shrimp Day. Any excuse to eat shrimp is okay with me. Awhile ago Don was asking for homemade Alfredo Sauce. I found a couple recipes online and decided to modify “The Best Homemade Alfredo Sauce Ever” from The Recipe Critic. I have tried a few of the recipes from this website and they are good.
The basic recipe is a milk gravy that starts with a roux. You add fresh garlic, cream cheese, Pecorino Romano and a few spices. As usual, I changed several things, including adding tiny salad shrimp to the sauce. The first time I made it, I used A2 milk, less cream (also A2), and more fresh garlic. Now I use full fat coconut milk. I try to avoid any kind of cow’s milk. The recipe is high calorie, high fat, so we won’t have this often, but it’s terrific occasionally.
A1 vs. A2 Milk
Surprisingly, although I cannot eat commercial dairy products (A1 milk), I am generally able to eat cream cheese, sour cream, butter and goat or sheep’s cheese (Pecorino Romano is a sheep’s cheese). Do you have trouble with dairy products? Perhaps you can eat goat’s cheese. If you read the article I linked to about A2 milk, you’ll learn that A1 and A2 milk contain different proteins, and that they think this is the reason some folks have trouble with dairy. I tried raw A2 milk for awhile, and I love it. But unfortunately, it still gives me troubles. You can read about how I detected my problem and subsequently healed my gut in this blog post.
Thickening the Easy Shrimp Alfredo
Now, to get back to the recipe—the sauce didn’t thicken the way I wanted it, so I added two tablespoons of cornstarch. I ate it over gluten free pasta and Don had standard wheat linguine. And we loved it.
By now, I’m sure you are thinking this recipe is complicated, but it’s not. I promise you. It took about half an hour to make. And, trust me, you’re gonna love this.
What You Need
No special tools were used for this recipe. I used measuring cups and spoons, a heavy bottomed sauce pan, a wooden spoon, a cheese grater, and a wire whisk. Whatever you buy, buy the best tools you can afford. You will never be sorry.
Easy Shrimp Alfredo RecipePrint
Easy Shrimp Alfredo
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Fish, Main Course, Shrimp
- Cuisine: American, Italian
- ½ cup butter
- 2 tablespoons cornstarch
- 1 cup heavy cream or Half and Half (I used A2 cream)
- 1 cup milk (I used raw A2 milk with most of the cream removed)
- 4 ounces cream cheese
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 cup grated Pecorino Romano or Parmesan cheese
- 2 cups pasta (gluten free, cooked)
- 2 cups tiny shrimp (frozen and thawed)
- In a medium heavy bottomed saucepan, over medium heat melt the butter.
- Add the cornstarch and stir to create a roux.
- Add the cream and milk, and whisk until smooth.
- Add the cream cheese and stir until the cheese is melted and the sauce is smooth.
- Add the garlic, Italian seasoning, salt and pepper and stir to combine.
- Add the Parmesan cheese and shrimp and heat for about 5-6 minutes until the cheese is melted and the shrimp are heated through. (If you cook it too long, the shrimp will get rubbery.)
- Serve over your choice of pasta.
You can substitute full-fat coconut milk for the milk and cream and this will still be amazing.
Keywords: Shrimp Alfredo Sauce
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Recipe Nutrition Information
This recipe is GF, NF, SF, EF*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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- Buy It Ain’t Just the Food Journal on Amazon. (affiliate link)
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop September 13, 2017 and updated April 10, 2021.