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Cracked Pepper Shrimp Alfredo


Rate this recipe 4.5/5 (4 Votes)


  • 6 - 8 ozs. thin spaghetti
  • 1 (12-16 oz) bag frozen cooked medium shrimp, thawed and tails removed
  • Half a medium red bell pepper, coarsely chopped (2/3 cup)
  • 1/2 tablespoon butter (I used salted)
  • 3/4 cup whole milk
  • 4 ozs. (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 Original Creole Seasoning, optional



Step 1

Get everything ready 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 and set aside in a bowl. Reheat the skillet; add shrimp and saute until pink, stirring constantly, adding a dab more butter if needed. Remove to the bowl that the bell pepper is in. Set aside.

In a large non-stick skillet, 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 sauce, tossing to combine.

Garnish with additional Parmesan, if desired, and serve immediately.

Leftovers can be loosened with a dab of milk or heavy cream, covered and reheated in the microwave.


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