Shrimp Alfredo


  • 1 lb fettuccine pasta
  • 6 tablespoons butter or margarine
  • 1/2 cup minced shallots (1 large)
  • 1 lb large raw shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • Fresh cracked pepper
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup fresh chopped Italian parsley (flat leaf), plus some for garnish

Andre Prost Coconut Milk and shrimp give this classic dish a whole new meaning to the word, ‘delicious’ It’s simple, and on the table in 20 minutes or less.


  • 10 minutes to assemble
  • 10 minutes to cook
  • Total time: 20 minutes


  • 6 servings


  1. Add Coconut Milk and stir well. Bring to a boil. Add 3/4 cup of Parmesan cheese and 1/2 cup parsley. Stir to combine and turn off heat.
  2. Bring a large pot of salted water to boil before you start the sauce.
  3. Melt butter in large skillet. Add shallots and cook until they begin to soften. Add shrimp, salt and pepper. Cook until shrimp are almost cooked (pink) but not quite.
  4. Meanwhile, cook pasta according to box directions, reserving 1/2 cup pasta water before draining. Drain and add pasta to skillet. Toss with sauce until combined, adding a bit of pasta water, if a thinner sauce is desired.
  5. Pour into serving bowl. Sprinkle with remaining 1/4 cup Parmesan cheese and parsley. Serve immediately.

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