Cracked Pepper Shrimp Alfredo
By msippigrl
Quick and easy skillet meal that is great for weeknights as well as special occasions. So creamy and delicious, you'll love it!
- 4
Ingredients
- 6 - 8 ounces thin spaghetti
- 1 (12-16 ounce) bag frozen cooked medium shrimp, thawed and tails removed
- 2/3 cup coarsely chopped red bell pepper
- 1/2 tablespoon butter (I used salted)
- 3/4 cup whole milk
- 4 ounces (Half of 8 oz pkg) cream cheese, cut into pieces
- 1/3 cup grated Parmesan cheese (I used Parmesan-Romano blend)
- 3/4 - 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic salt, or to taste
- Pinch of Tony Chachere's Origianl creole seasoning, optional
Preparation
Step 1
Get everything together and prepped before starting to cook as it goes together quickly once started.
Cook spaghetti in unsalted boiling water until tender.
Meanwhile, melt butter in a medium skillet over medium heat; add bell pepper and saute just until crisp tender, stirring constantly. Remove from skillet to a bowl and set aside.
Reheat the skillet; add shrimp and saute just until pink, stirring constantly, adding a dab more butter if needed. Remove to the bowl with the bell pepper. Set aside.
In a large non-stick skillet over medium heat, bring the milk just to a simmer, stirring constantly. Add the cubed cream cheese, Parmesan, cracked pepper, garlic salt, and creole seasoning, if using; cook and whisk for 3-4 minutes or until cream cheese is melted and sauce is well blended. Add the shrimp and bell pepper; cook and stir for another 1-2 minutes or just until mixture is hot.
Drain spaghetti well in a colander then add it to the shrimp and sauce, tossing to combine.
Garnish with extra Parmesan, if desired, and serve immediately.
Cover and refrigerate leftovers. To re-heat, stir in a little milk or cream to loosen the sauce then cover and microwave.
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