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Shrimp Alfredo Pasta

Prep Time: 10 minutes 

Cook Time: 15-20 minutes 

Servings: 2-4



14 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
1 tablespoons olive oil
16 ounces shrimp, peeled & deveined
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon paprika


For the Alfredo Sauce

2 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves, minced
¼ cup dry white wine
1¼ cups heavy whipping cream
2 ounces (½ cup) grated Parmesan cheese, plus more for topping
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons fresh parsley, chopped



  1. Cut Crepinis into ¼-inch pasta like slices. Separate the slices and set aside.
  2. To a medium mixing bowl, add shrimp, salt, pepper and paprika. Toss to coat.
  3. To a 12-inch non-stick skillet over medium-high heat, warm the oil. Add shrimp and cook until golden pink on the exterior and are no longer translucent, 3-5 minutes.
  4. Remove shrimp from pan and transfer to a bowl.
  5. Place pan back over medium-high heat. Add butter and shallots to pan. Cook until translucent, 2-3 minutes. Add garlic and cook an additional minute.
  6. Add white wine to pan and cook until liquid reduces by half.
  7. Add cream, Parmesan cheese, lemon zest, salt, and black pepper to pan. Bring just to a simmer then reduce heat to low and add the Crepini pasta strands. Stir to coat and let cook until warmed through, 2-3 minutes.
  8. Stir in shrimp. Divide between bowls and top with parsley and more Parmesan. 


Nutritional Information (per serving)

Calories: 492 Total Fat: 73.1g Cholesterol: 420mg Sodium: 733mg Total Carbohydrates: 3.7g Protein: 40.2g


Tips and Tricks

You save over 70g of carbs per serving by substituting noodles with Crepini noodles!