Shrimp and noodles with cream or white sauce
Common food
A comforting, creamy pasta dish where tender shrimp are tossed with noodles in a rich, velvety white sauce. The texture is smooth and luxurious, with the shrimp providing a satisfying, slightly bouncy contrast. It's a calorie-conscious comfort food, offering a good protein boost for its moderate energy content.
Calorie split: 20% protein · 46% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore it for the decadent, comforting marriage of sweet shrimp and a rich, savory cream sauce that coats every strand of pasta. It's a versatile canvas that can be dressed up with herbs or kept simple, making it a beloved weeknight treat or a casual dinner party star.
⚠️ Watch-outs & how to enjoy it better
The cream-based sauce can be high in saturated fat and sodium, and the refined pasta may cause blood sugar spikes. For a lighter version, use half-and-half or evaporated milk instead of heavy cream, and pair the dish with a large side of steamed or roasted non-starchy vegetables like broccoli or asparagus to increase fiber and volume.
Key benefits
- Good source of lean protein from shrimp
- Moderate calorie density for a creamy dish
- Provides quick energy from carbohydrates
- Contains selenium and vitamin B12 from shrimp
- Can be a satisfying, portion-controlled meal
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'white sauce' in classic dishes like Shrimp Alfredo is a derivative of the French béchamel, one of the five 'mother sauces' of classical cuisine, which is made from a white roux and milk.
Full nutrition (USDA data · scales with serving)
| Water | 70.1 g |
| Energy | 143 kcal |
| Protein | 7.1 g |
| Total lipid (fat) | 5.3 g |
| Carbohydrate, by difference | 16.3 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 59.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 120 mg |
| Potassium, K | 96.0 mg |
| Sodium, Na | 162 mg |
| Zinc, Zn | 0.74 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 21.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 50.0 ug |
| Folic acid | 42.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 80.0 ug |
| Choline, total | 40.1 mg |
| Vitamin B-12 | 0.44 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 60.0 ug |
| Retinol | 59.0 ug |
| Carotene, beta | 13.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 20.0 ug |
| Vitamin E (alpha-tocopherol) | 0.84 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.9 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.21 g |
| SFA 16:0 | 0.99 g |
| SFA 18:0 | 0.36 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 1.4 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.96 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 56.0 mg |
FAQ
How can I make this dish lighter without losing creaminess?
You can substitute part of the heavy cream with low-fat milk or chicken broth, and use a small amount of cornstarch to thicken. Adding a tablespoon of nutritional yeast or a splash of pasta water can also boost creaminess with less fat.
Is this dish gluten-free?
Not by default, as it contains wheat-based pasta. To make it gluten-free, use pasta made from rice, corn, or legumes, and ensure any added seasonings or thickeners are also gluten-free.
What's the best way to reheat leftover creamy shrimp pasta?
Reheat gently in a skillet over medium-low heat with a splash of milk or water to loosen the sauce. Avoid microwaving on high, as it can make the shrimp rubbery and the sauce separate.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.43 kcal/g · 20% calories from protein · 0.7 g fiber · 1.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.69 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.