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Cracked Pepper Shrimp Alfredo


Quick and easy skillet meal that is great for weeknights as well as special occasions. So creamy and delicious, you'll love it!

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Rate this recipe 4.5/5 (87 Votes)


  • 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


Servings 4


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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