Shrimp Alfredo

Creamy Shrimp Alfredo can be made into a reduced-dairy version thanks to the use of Almond Breeze® Almondmilk instead of cream or milk. This dish is quick enough for a weeknight meal and fancy enough for a dinner party or date night. Add a green salad on the side and a basket of crusty bread and your perfect Italian meal is complete.

28 mins Prep: 10 mins Cook: 18 mins
Serves: 4 Save

Ingredients (9)

  • 1 pound pasta
  • 1 teaspoon extra-virgin olive oil, or more as needed
  • 2 cloves garlic, minced
  • 3 cups Almond Breeze® Unsweetened Original Almondmilk, divided
  • kosher salt and ground black pepper
  • 1/4 cup all-purpose flour
  • 1 pound shrimp, thawed and peeled
  • 2 ounces grated Parmesan cheese
  • 1 ounce Neufchatel Cheese (reduced fat cream cheese)

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  1. Cook pasta according to package directions. Drain pasta when cooked al dente, reserving 1 cup pasta water.
  2. Heat a skillet over medium heat and add olive oil; cook and stir garlic until fragrant, about 30 seconds.
  3. Pour 2 cups almond milk over garlic and season with salt and ground black pepper; simmer until warm, 2 to 3 minutes.
  4. Whisk flour and remaining cup almond milk together in a bowl until smooth; pour into skillet with garlic and almond milk.
  5. Bring almond milk mixture to a boil and reduce to a simmer, stirring occasionally until a thick sauce forms, 3 to 5 minutes. Reduce heat to low and add shrimp; simmer until shrimp are pink and fully cooked, about 5 minutes.
  6. Stir Parmesan cheese and Neufchatel Cheese into sauce until melted and smooth, 2 to 3 minutes.
  7. Stir pasta water, 1 tablespoon at a time, into the sauce if sauce has become thick. Mix cooked pasta into sauce.