Frozen Shrimp Alfredo
This frozen shrimp Alfredo is a delicious mid-week meal you can pull together in only 20 minutes!
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Ingredients
- 4 tablespoons butter, divided
- 1 pound large shrimp, thawed, peeled, and deveined
- 2 garlic cloves, minced or ½ teaspoon garlic powder
- 1 cup half & half or heavy cream*
- ½ cup milk
- 1 ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- Pinch of nutmeg, optional
- 16 oz pasta
Instructions
Cook the pasta:
- Cook the pasta following the instructions on the box. Meanwhile, move foward to the next steps.
Cook the shrimp:
- Place the shrimp on a paper towel to absorb any excess moisture. Season with salt and pepper.
- Heat up a large skillet over medium heat. Once hot, melt 1 tablespoon of butter. Add the shrimp to the hot skillet and cook 2 minutes on the first side. Flip and cook 1 more minute until they've turned opaque and slightly pink. Using kitchen tongs, remove from the skillet and transfer to a plate.
Make the sauce:
- In the same hot skillet, melt the remaining 3 tablespoon of butter. Add garlic and stir to toast for about a minute, stirring constantly to ensure it doesn't burn.
- Pour in half & half (or heavy cream) and milk and stir constantly. Add the grated cheese, salt, pepper, and nutmeg (if using) and stir to combine. Reduce the heat and continue cooking the Alfredo sauce for about 5 minutes.
Combine:
- To the sauce, add the cooked pasta and shrimp and toss to combine. Serve with additional Parmesan cheese on top.
Notes
- For a lighter sauce, use less half & half and more milk.
Nutrition
Serving: 1 serving | Calories: 501kcal | Carbohydrates: 62g | Protein: 27g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 960mg | Potassium: 405mg | Fiber: 2g | Sugar: 5g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 401mg | Iron: 1mg
