A creamy, garlicky pasta loaded with juicy shrimp and rich Alfredo sauce. Perfectly balanced with a hint of pepper and optional veggies.

Scale

8 oz penne pasta

1 lb shrimp, peeled and deveined

2 tbsp butter

3 cloves garlic, minced

1/2 cup diced bell peppers (optional)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 tsp black pepper

Salt to taste

1 tbsp chopped parsley or green onion (for garnish)

Optional: 1/4 tsp red pepper flakes

1. Cook penne pasta according to package instructions. Drain and set aside.

2. In a large skillet, melt butter over medium heat. Add shrimp and cook until pink.

3. Add minced garlic and bell peppers. Cook for 2 minutes until fragrant.

4. Pour in the heavy cream and bring to a gentle simmer.

5. Stir in Parmesan cheese, black pepper, and salt. Let it thicken slightly.

6. Add cooked pasta and toss until well coated.

7. Sprinkle parsley or green onion on top before serving.

If using frozen shrimp, thaw and pat dry before cooking.

For extra creaminess, add 2 oz cream cheese while simmering.

Bell peppers are optional but add a nice color and sweetness.

Keywords: shrimp alfredo, creamy pasta, easy dinner, garlic penne