Quick Jalapeno Alfredo Shrimp Pasta

Jalapeno Shrimp Cream Pasta

As 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.

Quick Jalapeno Alfredo Shrimp Pasta

A rich, spicy, creamy shrimp pasta for nights when you are looking for something special but quick and easy.
Course Main Course
Cuisine American
Keyword Quick Jalapeno Alfredo Shrimp Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 532 kcal
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

  1. 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.

  2. Add cream cheese and combine with butter mixture.
  3. Slowly whisk in the milk and keep whisking until completely combined and small bubble start forming around the edge of the saucepan.
  4. Mix in the parmesan cheese and black pepper
  5. In a large frying pan, melt remaining butter and toss in the remaining sliced jalapenos.
  6. Add in the shrimp.
  7. Cook until the shrimp and jalapenos are browned and cooked through, a couple minutes on each side.
  8. Toss the pasta with the sauce. Top with shrimp.
  9. Spoon on the butter and jalapenos.
  10. Wear stretchy pants the rest of the evening.

Recipe Notes

Recipe influenced by: Quick and Easy Alfredo Sauce

Nutrition Facts
Quick Jalapeno Alfredo Shrimp Pasta
Amount Per Serving
Calories 532 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 224mg75%
Sodium 1062mg46%
Potassium 378mg11%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 6g7%
Protein 39g78%
Vitamin A 402IU8%
Vitamin C 6mg7%
Calcium 535mg54%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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. 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.