Cottage cheese alfredo is one of those weeknight miracles that feels indulgent without asking much of you. This version gives you all the creamy, cozy comfort of classic fettuccine alfredo, yet it comes together with simple ingredients and almost no effort. The sauce blends up silky smooth in minutes, the shrimp and peas make it a complete meal, and the whole thing is on the table before you even finish scrolling Instagram. For anyone feeling stretched thin but still craving something satisfying at the end of the day, this dish is such a gift.
I’ve spent more than a decade helping women find ways to get dinner on the table without the overwhelm, from my years as a personal trainer and health coach to running a meal prep service and now developing recipes here on Bites of Wellness. And even with all that experience, I’ve been in a season of burnout myself. This cottage cheese shrimp alfredo is one of the meals that helped me fall back in love with cooking again. It’s quick, it’s comforting, and it gives me that nostalgic alfredo experience using ingredients I always have on hand, which is exactly what I need right now.
If you’re craving something similar, there are a few other easy options my family loves. For another creamy, rich pasta recipe that’s ready in about 20 minutes, try my white bean pasta sauce. It blends up silky smooth and is such a simple way to work more beans into your meals. And if you want another quick shrimp and pasta combo, the 20 minute pesto shrimp orzo is always a hit.
Key ingredients
- Cottage cheese – I like using 4% cottage cheese because the little bit of extra fat makes the sauce feel richer and creamier. You can use 2% if that’s what you have, but I don’t recommend fat free since it won’t give you that same rich texture.
- Parmesan cheese – This is what really brings the alfredo flavor to life. A small handful transforms the cottage cheese base into a classic, savory, restaurant-style sauce, so don’t skip it.
- Arrowroot (or tapioca or cornstarch) – A touch of starch helps the sauce thicken and cling to the pasta. When I tested this recipe without it, the sauce slid right off the noodles. Adding a spoonful makes all the difference in helping everything come together.
- Shrimp – Buy shrimp that’s already peeled and deveined. This is one of those small choices that makes a huge difference when you’re feeling burnt out. Having to peel or devein shrimp at the end of a long day takes all the “quick dinner” energy right out of the meal. Prepped shrimp keeps this recipe fast and stress free.
Tips for success
- One-pot burnout shortcut. To avoid an extra dish, you can add raw shrimp to the boiling pasta during the last 2 minutes of cooking. It cooks perfectly, but the pasta can take on a mild shrimp flavor. If you do this, remember to scoop your pasta water before adding the shrimp.
- If you forget the pasta water. It’s fine. Thin the sauce with a mix of extra milk and plain water. The texture is slightly different, but it works.
- Not into shrimp? Skip it or substitute with my 10-minute Italian chicken. Cook the chicken while the pasta boils for an easy alternative.
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Bring water to a boil for the pasta. Be sure to cover the pot to ensure it comes to a boil quicker.
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While water is coming up to a boil, make the sauce by combining cottage cheese, parmesan cheese, arrowroot, salt, garlic powder and milk in a food processor or blender. Blend well until all of the cottage cheese curds are no longer visible.
16 oz. 4% cottage cheese, ¼ cup Parmesan cheese, 1 tablespoon arrowroot powder, 1 teaspoon salt, 1 teaspoon garlic powder, ½ cup milk
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Cook pasta according to package instructions, minus 2 minutes.
12 oz gluten free brown rice pasta
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Cook shrimp over medium heat 2-3 minutes per side in a large skillet while pasta is cooking. Take off heat immediately once done.
1 pound shrimp
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Right before draining pasta, reserve ½ – 1 cup of pasta water and pour in peas. Drain immediately and return pasta to the pot. Pour in the alfredo sauce to the pasta and cook over medium heat until the sauce starts to thicken.
1 cup frozen peas
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Add the reserved pasta water, starting with 1/4 cup and adding more as needed (1-2 tablespoons at a time). Stir well after adding to evaluate the sauce consistency. Once the right consistency is found, add in the shrimp and serve hot.
- Cook the pasta slightly under. Boil the pasta about 2 minutes less than the package recommends. It finishes cooking in the sauce, which helps it absorb flavor without getting mushy. This step makes a big difference in texture.
- Reserve pasta water: Grab at least ½ cup (I usually get 1 cup) of the pasta water before draining. This starchy water is essential for loosening the sauce and helping it cling to the noodles.
- When using gluten free pasta: Gluten free pasta sticks together quickly once drained. Have the sauce ready so you can toss everything together immediately.
- Add peas to the pasta water to defrost: Add the frozen peas right before draining the pasta or they can get overcooked. They warm through as you cook the sauce.
- If using frozen pre-cooked shrimp: Simply defrost the shrimp and stir it into the warm pasta and sauce. No skillet needed.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Common questions
How do I defrost shrimp?
This recipe comes together quickly, but it helps to have your shrimp thawed ahead of time. The easiest method is to place the frozen shrimp in a bowl of cold water and let them sit for 45 to 60 minutes, changing the water a few times until fully defrosted.
If you need dinner right now, make my air fryer frozen shrimp instead. Just season the shrimp with salt and garlic powder and you’re good to go.
Can I make this dairy free?
Yes. For a dairy free version, I recommend using a creamy cashew based sauce instead of the cottage cheese mixture. I have a similar recipe for creamy shrimp and broccoli pasta that would be perfect.
Can I use a different protein?
Definitely. If shrimp isn’t your thing, you can use rotisserie chicken (for those true cooking burnout night), air fryer salmon bites, air fryer chicken bites or even chickpeas.
Can I use gluten free pasta?
Yes, I used Jovial fettucine pasta for this recipe and it is my favorite gluten free pasta choice for this. Just keep an eye on it while cooking and toss it with the sauce immediately so it doesn’t stick together.
Can I add other veggies to this?
Yes. Frozen peas are included, but you can also add frozen or baby spinach, broccoli florets (chopped very small), or frozen mixed veggies. Add them to the pasta water right before draining and they will warm through when cooking the sauce.
Is this recipe good for meal prep?
I don’t usually recommend shrimp for meal prep since it can become overcooked when reheated. That said, I did have leftovers of this dish and it reheated well. I still wouldn’t label it meal prep friendly, but the cottage cheese alfredo sauce on its own is great for prepping ahead.
How long are leftovers good for?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over medium low heat and add a splash of milk or water to loosen the sauce if needed.
Does this recipe freeze well?
If you plan to freeze it, leave out the shrimp since it tends to overcook when reheated. The cottage cheese alfredo pasta on its own freezes well.
