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5 from 2 votes

Lightened Up One Skillet Shrimp Alfredo

This lightened up version of a classic Shrimp Alfredo cooks entirely in one skillet for an easy dinner recipe that's ready in less than 30 minutes!
Course Dinner
Cuisine Italian
Keyword shrimp alfredo, Shrimp Alfredo Pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 445kcal
Author Blair Lonergan


  • 1 ½ cups uncooked mini penne pasta (or other small similar pasta with a cooking time of 9-10 minutes)
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • ¼ cup minced onion
  • 1 3/4 cup chicken broth
  • 1 3/4 cup milk I used 1%, but skim or 2% would also work
  • 2 Tbsp flour
  • ½ teaspoon salt
  • 1 lb. peeled, deveined, cooked shrimp (I use the frozen cooked shrimp and just defrost them in the refrigerator overnight)
  • ½ cup grated parmesan cheese
  • Optional garnish: chopped fresh parsley; fresh basil


  • Heat olive oil in a skillet over medium high heat. When oil is shimmering, add garlic and onion and cook for 1 minute, stirring constantly.
  • Add chicken broth, milk, flour and salt and whisk until completely combined. Stir in uncooked pasta.
  • Bring to a gentle boil, then cover and reduce heat to a simmer.
  • Simmer, covered, for 10-15 minutes or until pasta is tender, stirring once or twice during this time.
  • Stir in shrimp and cook, uncovered, for an additional 2-3 minutes, or until shrimp is heated through.
  • Remove from heat and stir in Parmesan cheese.
  • Season with additional salt and pepper, if needed. Garnish with fresh herbs and serve immediately.


Serving: 1/4 of the recipe | Calories: 445kcal | Carbohydrates: 42g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 296mg | Sodium: 1797mg | Potassium: 476mg | Fiber: 1g | Sugar: 7g | Vitamin A: 315IU | Vitamin C: 13.9mg | Calcium: 465mg | Iron: 3.5mg