Shrimp Alfredo with Ramen Noodles

🍤 Shrimp Alfredo with Brown Rice Ramen (Gluten-Free)

I make this pasta using brown rice noodles because one of my family members doesn’t like regular wheat pasta — and honestly, I don’t have the time to cook two separate meals. So I adapted the classic Shrimp Alfredo into a gluten-free version… and it turned out absolutely amazing! The taste is just as rich, creamy, and satisfying as the traditional recipe.

Keep in mind that the portions are a little different: brown rice noodles don’t expand as much as wheat pasta, so you’ll need slightly more of them.

📝 Ingredients:

Shrimp — 500 g (1 lb)

Brown rice noodles — 450 g (16 oz)
(or regular wheat pasta — 300–350 g / 10–12 oz, dry)

Onion — 1 small, finely chopped

Garlic — 2 cloves, minced

Soft cheese (I used Gouda) — 150 g (5 oz)

Heavy cream — 300 ml (1¼ cups)

Water — 100 ml (⅓–½ cup)

Salt & black pepper — to taste

Fresh parsley — for garnish

👩‍🍳 Instructions:

Sauté the onion over medium heat until soft and lightly golden. Push it to the side of the pan and add the shrimp. Cook for 1–2 minutes per side, just until they turn pink and are no longer translucent — don’t overcook, or they’ll become rubbery.

Add the minced garlic and cook everything together for 20–30 seconds, until fragrant.

Stir in the shredded cheese and mix until fully melted and smooth. Pour in the cream, add the cooked noodles, and combine everything until nicely coated in the sauce.

If the sauce feels too thick, add a little water to loosen it to your desired consistency.

Season with salt and pepper to taste, remove from heat, and garnish with fresh parsley.

💛 Creamy, comforting, and packed with flavor — this is the perfect easy dinner for busy days.