Heat oil in a large skillet over medium-high heat.
Add garlic and chili, and sautee for about 1 minute, until just fragrant.
Stir in the shrimps and cook until pink, about 3-4 minutes. Season with salt and pepper (to taste), then remove from the pan and set aside.
Pour the milk in, reduce the heat and bring it to a gentle simmer. Season generously with salt and pepper.
Stir in the pasta and cook (on low heat), while stirring occasionally, until it gets to al dente (about 7-9 minutes). At this point, you can place the lid on, but remember to give it a stir every 2-3 minutes.
Return the shrimps to the pan and sprinkle with Parmesan cheese, then mix to combine. (If the pasta is a bit too dry you can add 1/2-1 cup of milk and mix well to combine).
Serve immediately with fresh ground pepper and chopped basil.
Please read the Tips & Tricks in the article above, before making this creamy shrimp alfredo pasta recipe. Below is just a summary:
If you want to make this easy shrimp alfredo pasta with fewer calories, use milk instead of double or whipping cream.
To make it creamy, you should simmer the milk gently. Once it starts boiling, add the pasta and give it a good stir. Then keep stirring occasionally, throughout the cooking process.
It's best to serve this creamy shrimp alfredo pasta right away, but you can also keep it in the fridge for up to 2 days. However, it will lose it's creaminess because the pasta will keep absorbing the sauce.
Best pasta for alfredo sauce: linguine, spaghetti, fettuccine or tagliatelle.
You can remove the shrimps and you will make a delicious vegetarian alfredo pasta. Or, you can change them with chicken.