A creamy, flavorful Shrimp Alfredo made healthy! This version swaps heavy cream for Greek yogurt and almond milk, and uses whole-grain or gluten-free pasta for extra fiber and nutrition. It’s rich, satisfying, and perfect for a guilt-free comfort food dinner.
For the shrimp:
1 lb raw shrimp, peeled and deveined
1 tsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt & pepper to taste
For the sauce:
1 tbsp olive oil
2 garlic cloves, minced
1 cup unsweetened almond milk
½ cup Greek yogurt (plain, nonfat or 2%)
½ cup grated Parmesan cheese (reduced-fat if desired)
Salt & pepper to taste
2 tbsp pasta water (optional, to adjust thickness)
Pasta & garnish:
8 oz whole-grain or gluten-free pasta
Fresh parsley, chopped (optional)
Cook the pasta
Boil pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Sauté the shrimp
Season shrimp with garlic powder, paprika, salt, and pepper. Heat 1 tsp olive oil in a skillet and cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
Make the Alfredo sauce
In the same pan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add almond milk, then stir in Greek yogurt and Parmesan. Whisk until smooth and thickened.
Add reserved pasta water if needed to loosen the sauce.
Combine
Add shrimp back to the sauce, then toss in the cooked pasta. Mix until evenly coated.
Serve
Garnish with fresh parsley and serve hot. Pair with roasted vegetables or a green salad for a complete meal.
You can swap Greek yogurt for cashew cream or coconut milk for a dairy-free version.
Add steamed broccoli, spinach, or mushrooms for extra nutrients.
This recipe stores well and is great for meal prep.
Find it online: https://www.nutrientsrecipes.com/healthy-alfredo-shrimp-recipes/