Quick Jalapeno Alfredo Shrimp Pasta

6
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Jalapeno Shrimp Cream PastaAs a kid my mom never cooked Alfredo pasta in our house. We used to eat pasta with a bit of olive oil, sliced garlic and feta cheese. So when I tried my first Alfredo pasta, I was completely in love. I mean what isn’t to love with a creamy, garlicky, pasta topped mounds of Parmesan cheese? In this case we add buttery-browned jalapeno slices and shrimp.

This spicy take on a quick Alfredo sauce is a huge hit in our house. We make many versions of pasta with the base sauce [this recipe minus the jalapenos and shrimp]. Sometimes I add roasted garlic and roasted grape tomatoes. Other times I add some crumbled bleu cheese and freshly sliced ribeye steak and caramelized onions. The sauce is really an empty canvas for your favorite flavors! Instead of a classic preparation this recipe uses cream cheese and is made in less that five minutes.  It may not be traditional, but it is completely delicious and creamy. Serve this with some delicious garlic bread like this one from Saveur/Carbone’s and you’ve got a really easy yet special dinner.

To get started, we melt 6 tbsp butter in a saucepan with the finely diced jalapeno and garlic. Cook until it starts to just barely brown the jalapenos and garlic.Jalapenos Garlic and Butter
Add cream cheese and combine with butter mixture.
Slowly whisk in the milk and keep whisking until completely combined and small bubble start forming around the edge of the saucepan.Sauce Cooking
Mix in the parmesan cheese and black pepper.
In a large frying pan, melt remaining butter and toss in the remaining sliced jalapenos.Jalapenos cooking
Add in the shrimp. I only got to cook a few shrimp because everyone in my house boycotted shrimp in favor of some super garlicky panko crusted chicken, so you’ll have to excuse the pictures of the lonely 3 shrimp.
Cook until the shrimp and jalapenos are browned and cooked through, a couple minutes on each side.Shrimp cooking
Toss the pasta with the sauce. Top with shrimp.
Spoon on the butter and jalapenos.Creamy Jalapeno Alfredo Shrimp
Wear stretchy pants the rest of the evening.

A rich, spicy, creamy shrimp pasta for nights when you are looking for something special but quick and easy.

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Quick Jalapeno Alfredo Shrimp Pasta

A rich, spicy, creamy shrimp pasta for nights when you are looking for something special but quick and easy.
Yield 6
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup (1 stick) butter , divided into 6 tablespoons and 2 tablespoons
  • 1 large jalapeno , half of it diced finely and the other half in slightly larger slices
  • 3 large cloves garlic , finely diced
  • 1 package (8 oz) cream cheese
  • 2 cups milk (whole preferably, but definitely not fat free or 1%)
  • 6 ounces grated Parmesan cheese
  • 1/4 tsp fresh ground black pepper
  • 1 pound shrimp , peeled and de-veined
  • 1 pound spaghetti , cooked according to manufacturers specifications

Instructions

  • Melt 6 tablespoons butter in a saucepan with the finely diced jalapeno and garlic. Cook until it starts to just barely brown the jalapenos and garlic.
  • Add cream cheese and combine with butter mixture.
  • Slowly whisk in the milk and keep whisking until completely combined and small bubble start forming around the edge of the saucepan.
  • Mix in the parmesan cheese and black pepper
  • In a large frying pan, melt remaining butter and toss in the remaining sliced jalapenos.
  • Add in the shrimp.
  • Cook until the shrimp and jalapenos are browned and cooked through, a couple minutes on each side.
  • Toss the pasta with the sauce. Top with shrimp.
  • Spoon on the butter and jalapenos.
  • Wear stretchy pants the rest of the evening.

Notes

Recipe influenced by: Quick and Easy Alfredo Sauce

Nutrition

Calories: 532kcal | Carbohydrates: 62g | Protein: 39g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 224mg | Sodium: 1062mg | Potassium: 378mg | Fiber: 2g | Sugar: 6g | Vitamin A: 402IU | Vitamin C: 6mg | Calcium: 535mg | Iron: 3mg
Keyword: Quick Jalapeno Alfredo Shrimp Pasta

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe is great. I make it fairly often. However, mine always comes out runny, and yours doesn’t look runny at all. Do you have any ideas of what I might be doing wrong?

    1. I’m so glad you enjoy the dish so much. Are your shrimp completely thawed and drained when using? That might be where the extra moisture/liquid is coming from causing the sauce to be runny.

  2. I love alfredo sauce but rarely make it because no one in my family will eat it! Your recipe is perfectly portioned so that I can make it and have enough for the next day’s lunch, but won’t be eating it for the rest of the week.