Spicy Shrimp Alfredo With Penne Pasta

Creamy Alfredo sauce spiced with cayenne pepper makes a luscious spicy sauce that coats the tender and refreshing bites of whole shrimp. Make this Spicy Shrimp Alfredo Pasta with Penne noodle for a warming and flavorful experience.
Spicy Shrimp Alfredo with Penne Pasta Price Breakdown

Shrimp Alfredo al Diabolo

Creamy Alfredo sauce spiced with cayenne pepper makes a luscious spicy sauce that coats the tender and refreshing bites of whole shrimp. Make this Spicy Shrimp Alfredo Pasta with Penne noodle for a warming and flavorful experience.

Sometimes, I really don’t have many words to say about this dish… So let’s keep this short. This creamy Alfredo sauce is made “al diablo,” for the devil. But don’t let the name fool you. I made this saucy shrimp pasta with my husband in mind, so it has a burn to it but it’s not overwhelming at all. So I would say it’s safe for kids, if your kids are like me at their age, ordering jalapeños on their subway sub.

The Penne

You can choose to use the traditional linguine pasta for Alfredo sauce, but I really enjoy using noodles that that hold in more of that thick and creamy sauce in their pockets. I’ve used bow tie and macaroni noodles in the past with delicious results!

The Milk

I’ve tried using almond milk in the past, to reduce the heavy calories of heavy cream and milk, but I got a grainy texture. According to colleagues, the trick is to pour in almond milk slowly and stir constantly. I will try this recipe again with almond milk to see how it works out. If you try it with almond milk, let me know how it turned out in the comment section below!

The Margarine

Of course you can use butter, but margarine is just so much cheaper, especially on this island, it cane get very pricey to use the real stuff, stuff I always substitute for Country Crocks Butter Spread


Anyways! Enjoy the recipe below!


Spicy Shrimp Alfredo With Penne Pasta


Equipment


Ingredients

  • 16 oz Penne Pasta
  • 2 Plum Tomatoes
  • 32 oz Raw Shrimp
  • 2 tspn Garlic Powder
  • 1 tspn Chili Powder
  • 1/2 tspn Paprika
  • 1/4 tspn Cayenne Pepper
  • 1/2 tspn Kosher Salt
  • 1/4 tspn Coarse Black Pepper
  • 1 Tbspn All-Purpose Flour
  • 2 Tbspn Margarine
  • 1 Cup Milk
  • 1 Cup Heavy Cream
  • 1 Cup Parmesan Cheese

Directions

Total Time: 40 minutes

Servings: 8 Servings.

  1. Follow package directions and boil pasta to al dente, strain and set aside.
  2. Dice tomatoes and set aside.
  3. Rinse and pat dry peeled and deveined shrimp. Season with a mixture of garlic powder, chili powder, paprika, cayenne pepper, kosher salt, coarse black pepper, and all-purpose flour.
  4. Over high heat, using the same dry pot you boiled the pasta in, add the butter. Sear the shrimp for 1 minute on each side and remove. The shrimp will continue to cook in the sauce so don’t cook all the way through.
  5. Add in the diced tomatoes and simmer on medium heat for 2-3 minutes.
  6. Add the milk and heavy cream and let it come back to a simmer.
  7. Add back in the shrimp and grated parmesan cheese, stirring until thickened, 1-2 minutes.
  8. Remove from heat and add back in the pasta and stir until combined.

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