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5 from 17 votes

Easy Shrimp Fettuccine Alfredo

Easy and healthy alfredo recipe made with cream cheese, milk, anchovies, and loaded with shrimp.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 8
Author: Rena

Ingredients

  • 8 oz fettuccine pasta or any pasta of choice
  • 1 lb large raw shrimp peeled deveined, and tails removed
  • 1 tbsp olive oil
  • Kosher salt and ground pepper to taste
  • 4 oz light cream cheese softened
  • 1/2 tbsp minced anchovies
  • 1 1/2 cup milk of choice
  • 1 tbsp cornstarch or GF flour
  • 2-4 large garlic cloves minced
  • 1 cup freshly grated parmesan cheese
  • Fresh parsley chopped to garnish

Instructions

  • Bring a pot of salted water to the boil and cook the pasta according to package directions to al-dente. Set aside.
  • Heat the oil in a frying pan over medium heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes, or until shrimp is pink and curled up. Set aside on a plate.
  • To the same heated pan add garlic, minced anchovies, and cook for no more than 1 minute, or just until fragrant.
  • Add the milk mixture together with the cream cheese and whisk until sauce starts to thicken about 2-3 minutes.
  • Add in the cooked pasta, shrimp, parmesan, and parsley, and toss to combine.
  • Take off the heat and serve immediately.

Notes

  • Milk: we used 2% milk in place of heavy or whipping cream. You may use any other milk of choice.
  • Pasta: to keep it a classic Alfredo, we used fettuccine pasta. You may use any other pasta of choice that's healthier.
  • Shrimp: use any other protein of choice if you don't like shrimp.
  • Do not rinse the pasta after you are done boiling. You need to starch for the sauce to stick to the pasta. Do not over boil the pasta.
  • Consider saving some pasta water, about 1/2 cup to replace part of the milk to get a thicker cheese base.
  • Anchovies are optional if you want to omit them. But they don't leave any fishy taste and adds in great flavor.
  • Store leftovers in a container in the fridge for up to 3 days.

Nutrition

Calories: 284kcal | Carbohydrates: 26g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 757mg | Potassium: 232mg | Fiber: 1g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 3mg | Calcium: 306mg | Iron: 2mg