Creamy Alfredo Pasta with Shrimp and Sun-Dried Tomatoes
This creamy Alfredo pasta with shrimp and sun-dried tomatoes is a quick and easy weeknight meal that's packed with flavor. The shrimp is cooked in a creamy sauce made with heavy cream, Parmesan cheese, and sun-dried tomatoes, and served over shirataki or zucchini noodles. The dish is finished with a sprinkle of fresh parsley and a drizzle of olive oil.
Alfredo sauce is one of the most popular pasta sauces in the world, but it's often made with heavy cream and butter, which can make it very rich and unhealthy. This recipe for Alfredo sauce is made with a combination of heavy cream and milk, which makes it lighter and healthier without sacrificing any of the flavor. The addition of shrimp and sun-dried tomatoes adds a touch of seafood and a bit of sweetness to the dish. This pasta dish is sure to become a favorite for busy weeknights.
Creamy Alfredo Pasta with Shrimp and Sun-Dried Tomatoes Creamy Alfredo Pasta with Shrimp and Sun-Dried Tomatoes Creamy Alfredo Pasta with Shrimp and Sun-Dried Tomatoes Creamy Alfredo Pasta with Shrimp and Sun-Dried Tomatoes
Prep time: 15 | Cook time: 15 | Serves: 2
Ingredients
  • 1 lb shirataki or zucchini noodles
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 lb shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Instructions
  1. Cook the noodles according to the package directions.
  2. Heat the heavy cream in a large saucepan over medium heat.
  3. Add the Parmesan cheese, sun-dried tomatoes, shrimp, garlic, salt, and pepper.
  4. Cook the shrimp until pink and opaque, about 2 minutes per side.
  5. Add the noodles to the sauce and cook until heated through, about 1 minute.
  6. Serve immediately.
Why It Works
  • The combination of heavy cream and milk makes the sauce lighter and healthier.
  • The addition of shrimp and sun-dried tomatoes adds a touch of seafood and a bit of sweetness to the dish.