Creamy Shrimp Alfredo

With the start of Ramadan 2017, I’ve been busy trying to get things in order. I’ve been taking a {long} break but I’m here to share a plethora of delicious tried and true recipes. Lately, my family has been enjoying comfort foods, like this creamy shrimp alfredo I am sharing with you today. These comfort foods tend to be easy, simple to follow recipes that result in extra yumminess.

In Ramadan, as many of you know, Muslims fast from sunup to sundown. This means approximately 16-18 hour fasts with no food, drink, or even water. While it teaches self-control, it also teaches patience, gratitude, and encourages one to develop their character.



This Ramadan, ¬†comforting foods is a must, while the typical elaborate meal of fruit, fried appetizers, and multiple dishes is not so common in our home. To be honest, I enjoy the simplicity of this. That’s why I’m sharing our family favorite, this creamy shrimp alfredo recipe that will satisfy a long day of fasting (or any hungry person, really).


In this special month, I ask that you keep my family in your prayers! Have a blessed Ramadan. XO

Keep scrolling for more pics and the full recipe!


Want more delicious pasta recipes?

Try my cajun shrimp pasta for an awesome blend of spices.

Or try my chicken fajita pasta for a fusion dish that’s a family favorite!

Creamy Shrimp Alfredo

10 minutes

30 minutes

40 minutes

Category: entree

Cuisine: Italian American

Yield: 4-6 people

Creamy Shrimp Alfredo

A slightly spicy take on the classic creamy shrimp alfredo.


  • 1 lb spaghetti or fettuccine noodles
  • 1/2 lb shrimp, peeled and cleaned
  • 1 pint heavy cream
  • 1/2 cup Parmesan cheese
  • Salt to taste (1 to 1.5 tsp)
  • Black pepper, 1/2 tsp
  • 1/4 tsp red chili flakes
  • 1/2 tsp dried parsley
  • 3 tbsp butter, divided (1 tbsp for shrimp, 2 tbsp for sauce)
  • 4-5 cloves garlic, crushed or minced


  1. Boil the noodles according to package directions.
  2. In a pan, melt the butter and add the shrimp, 1/4 tsp of salt, 1/2 tsp black pepper, and the 1/4 tsp of red chili flakes. Cook shrimp until pink. Remove onto a plate.
  3. In the same pan, add the rest of butter, and the crushed garlic. Saute for 1 minute, until fragrant.
  4. Add the heavy cream, salt, and parsley flakes. Heat the cream mixture until simmering. Cook for 5 min on medium low until slightly thickened. Add the Parmesan cheese and stir. Remove from heat.
  5. Mix the cooked noodles into the sauce and top with the cooked shrimp, or serve each item separately.


For low fat, use 1/2 cup heavy cream and 1.5 cups of regular milk. Use 1/2 tsp flour to thicken during the garlic sauteing stage. For extra spiciness, add 1/4 tsp of red chili flakes to the sauce. For extra goodness, saute 1 cup sliced mushrooms in butter and add to sauce.


  1. Lisa says:

    This looks so yummy! I wonder how it would taste dairy free, with soy or almond alternatives. Have you ever tried it as a nondairy meal?

    • allflouredup says:

      Hmm good question, I haven’t tried it nondairy but I have done it without the heavy cream- with a flour and butter base and then adding regular milk. So if you try that flour/butter base with a non-dairy milk, I think it’d turn out really good too!
      We’re big on diary in our home, but it’s always grassfed/organic so our fam wouldn’t give it up any time soon =D

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