Alfredo  Shell Pasta And Shrimp Recipe

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Alfredo Shell pasta and Shrimp

Ali McCoubrey


this was just one of those things your tired you didn't get all your ingredients yet for what you were gonna try a recipe, but if I am not making my own alfredo I use the refrigerated sauce had no idea how this would work, I had lemons I had meant to use but didn't think of that until we sat down to eat and I thought oh well next time I get up I will cut some up and put them out to use but I tried it and kept think hem do I really want the lemon and Jim complained one time about me not peeling the shrimp and I laughed an said that just makes them finger licken good honey on his third plate

pinch tips: Perfect Pasta Every Time




heck I dont know filled up my huge electric skillet


10 Min


10 Min


Stove Top


2 lb
or amt of choice large uncooked shrimp
med box
pasta shells
2 pkg
tub of fresh alfredo sauce in refrigerated section
1 pkg
parmesan cheese
1 bunch
asn dash(es)
olive oil, extra virgin
dash pinch
salt of choice and pepper

Directions Step-By-Step

this is a one pot cooking meal, so use a big pot cook pasta per directions add some olive oil and salt it adds flavor to the pasta. when almost done
snap your asparagus keep the tough ends for soups later, just freeze , snap rest into size or is using broccoli use the bag no mess no fuss, when complete with this
add shrimp to pasta, then the asparagus I covered mine to bring it to boiling faster,stir first to push down the shrimp and asparagus let cook until the shrimp is pink then turn off drain water leave a little so the pasta sauce and pasta mix to each other well then add alfredo sauce mix well add a dash of garlic salt is u like didn't add to ingredients sorry add parsley stir and mix.
leave the parmesan for each person to add for themselves

About this Recipe

Course/Dish: Pasta, Other Sauces, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy