Easy Shrimp Alfredo with Bacon and Peas

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Easy dinner alert—you can get this shrimp alfredo on the table in less than half an hour without breaking a sweat! Fast-cooking shrimp are a fantastic weeknight protein, and they get nice layers of flavor from the bacon and garlic in this recipe. I chose smoked mozzarella to back up the smoky hint from the bacon, but feel free to use regular mozzarella or fontina cheese.

How I Make this Shrimp Alfredo Lighter

This Shrimp Alfredo is just as creamy and comforting as your regular Alfredo dishes but is so much lighter and healthier and I do this by making a few simple ingredient swaps.

Instead of cream I’ve used a mix of reduced-fat cream cheese and Greek yogurt. They both give a delicious cheesy tang to the dish whilst still keeping it creamy and comforting.

By choosing reduced-fat options there’s a huge difference in fat and calories so you can enjoy this comfort food meal totally guilt free!

How to Make Shrimp Alfredo

1. Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside.
2. In a large skillet, add bacon. Heat over medium heat. Cook until crispy, about 4 minutes. Remove from pan using a slotted spoon, reserving drippings in skillet.
3. Add shrimp, garlic, salt, and pepper to skillet; cook, stirring occasionally, until shrimp are cooked through, 3 to 5 minutes. Add cheeses; stir until smooth. Stir in peas and zest.
4. Reduce heat to low; add pasta in batches, stirring to gently to combine; add pasta water a little at a time to thin sauce, if needed. Remove from heat; stir in Greek yogurt. Top servings with reserved bacon, if desired.

The Best Shrimp to Use – Fresh or Frozen?

I use large fresh shrimp that have been peeled and deveined. If you can get your hands on fresh shrimp then I recommend using them for the best flavor. You can also use frozen shrimp for this recipe they’ll work just as well and it’s great to have them stored in your freezer for a last minute dinner recipe!

How to Devein Shrimp

Deveining shrimp is very easy, once you’ve peeled the shrimp you’ll want to make a shallow cut along the back of the shrimp with a knife. You’ll see a black line and that’s what you want to remove. Remove it by scraping your knife gently along the back and that’s it!

Top Tips for Making the Best Shrimp Alfredo

• You can use fresh or frozen shrimp for this recipe just make sure they are thawed if frozen and peeled and deveined before use.
• To make this Alfredo extra light use reduced fat cream cheese and Greek yogurt. I like to use 4% Greek yogurt for the best balance of consistency and flavor.
• If you can’t get smoked mozzarella you can use regular mozzarella or fontina cheese.
• I recommend using a long dried pasta shape for this recipe such as fettuccine or linguine.
• The fresh lemon zest really brings out the flavors of this dish and gives it a delicious freshness so don’t skip it if possible.
• You can store leftovers in the fridge for around 1-2 days and it can be eaten cold but I recommend serving this immediately for best results.

More Delicious Pasta Recipes You Might Like:

• Easy Chicken Pesto Pasta
• Chicken Spaghetti
• Spinach Artichoke Pasta
• Baked Mac and Cheese

Print

Shrimp Alfredo with Bacon and Peas

Easy, quick and comforting Shrimp Alfredo made with a lighter and healthier sauce with added bacon and peas. So delicious! 

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 servings

Calories 597 kcal

Author John Kanell

Ingredients

• 8 oz. dried pasta such as linguini
• 4 slices bacon chopped
• 1 lb. fresh shrimp peeled and deveined
• 2 Tbsp. minced fresh garlic
• 1/2 tsp kosher salt
• 1/4 tsp. ground black pepper
• 1 cup grated smoked mozzarella cheese
• 4 oz. reduced-fat cream cheese at room temperature
• 1 cup frozen peas
• 1 Tbsp. lemon zest
• 1/4 cup 4% fat Greek yogurt such as Fage

Instructions

1. Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside.

2. In a large skillet, add bacon. Heat over medium heat. Cook until crispy, about 4 minutes. Remove from pan using a slotted spoon, reserving drippings in skillet.

3. Add shrimp, garlic, salt, and pepper to skillet; cook, stirring occasionally, until shrimp are cooked through, 3 to 5 minutes. Add cheeses; stir until smooth. Stir in peas and zest.

4. Reduce heat to low; add pasta in batches, stirring to gently to combine; add pasta water a little at a time to thin sauce, if needed. Remove from heat; stir in Greek yogurt. 

5. Top servings with reserved bacon, if desired.

Recipe Notes

• You can use fresh or frozen shrimp for this recipe just make sure they are thawed if frozen and peeled and deveined before use.
• To make this Alfredo extra light use reduced fat cream cheese and Greek yogurt. I like to use 4% Greek yogurt for the best balance of consistency and flavor.
• If you can't get smoked mozzarella you can use regular mozzarella or fontina cheese.
• I recommend using a long dried pasta shape for this recipe such as fettuccine or linguine.
• The fresh lemon zest really brings out the flavors of this dish and gives it a delicious freshness so don't skip it if possible. 
• You can store leftovers in the fridge for around 1-2 days and it can be eaten cold but I recommend serving this immediately for best results.

Nutrition Facts

Shrimp Alfredo with Bacon and Peas

Amount Per Serving

Calories 597 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g40%

Cholesterol 334mg111%

Sodium 1638mg68%

Potassium 472mg13%

Carbohydrates 54g18%

Fiber 4g16%

Sugar 6g7%

Protein 46g92%

Vitamin A 570IU11%

Vitamin C 26.2mg32%

Calcium 483mg48%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.