Healthy Shrimp Alfredo with Carrot Noodles
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An Alfredo you can feel better about! This healthy shrimp Alfredo offers lots of lean protein, and is low carb and flavorful thanks to carrot noodles!
Valentine’s Day is right around the corner, and I haven’t even begun to think about what we’re going to do. It’s on a Tuesday so I can’t imagine it’s going to be anything too outrageous. I imagine that we’ll enjoy a quiet evening at home (well, as quiet as it gets with two small children) and maybe we’ll squeeze in a date night on the weekend.
I do think that a quick and easy meal is in order, as always. This recipe for shrimp Alfredo is perfect because it’s not an everyday type of recipe (I’m thinking tacos, spaghetti, etc). Tt’s a little fancier and more special.
BUT still ready in 15 minutes. Seriously. FIFTEEN minutes! And it’s an Alfredo recipe you can feel really good about. Sweet carrot noodles are the base of this “pasta dish” instead of actual pasta, so if you’re following a low-carb diet, this healthy shrimp Alfredo is a great recipe for you. The shrimp are packed full of lean protein and the sauce is lightened up a bit by using half and half instead of heavy cream. If you’re looking for an even lighter sauce, try this cauliflower Alfredo sauce.
If you’re new to vegetable noodles like these carrot noodles, I highly recommend them! They’re so full of flavor and nutrition plus they’re lower in calories.
If you’re hesitant to try this with carrot noodles, it would be great with a mix of fettuccine and carrot noodles, or of course you could use all traditional pasta. I encourage you to give it a try though! It would also be tasty with zucchini noodles!
PS: Need some assistance in the shrimp department? This post on how to saute shrimp for pasta will be a huge help!
Love shrimp? Try:
- Pasta with Shrimp, Brussels Sprouts, & Wine Sauce
- Lemon Pepper Shrimp
- Sheet Pan Shrimp Fajitas
- Skinny Honey Walnut Shrimp (this one is popular!)
- Shrimp Tacos with Avocado, Mango and Pineapple Salsa (so yummy!)
- Grilled Shrimp Salad with Garlic Parmesan Italian Vinaigrette
- Sweet and Sour Shrimp Lettuce Wraps
- Greek Orzo Salad with Roasted Shrimp
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 8 oz. uncooked fettuccine pasta
- 1 pound large shrimp (21/30), peeled and deveined (thawed if frozen)
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ¼ teaspoon coarsely ground black pepper, more to taste
- ⅛ teaspoon nutmeg (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add garlic and cook for about 1 minute, or until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for about 1 to 2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them; they should be just cooked through. Remove the shrimp from the skillet and set them on a plate.
- Return the pan to the heat and reduce to medium-low. Pour in the heavy cream and bring it to a gentle simmer.
- Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce has thickened, about 3 to 5 minutes.
- If desired, season the sauce with a few grinds of black pepper, and nutmeg for added flavor. Adjust the seasoning to your taste.
- Return the cooked fettuccine pasta to the skillet with the alfredo sauce. Toss to coat the pasta evenly in the creamy sauce. Gently fold the cooked shrimp into the pasta and sauce mixture.
- Serve immediately, garnished with chopped fresh parsley.
Notes
- This recipe comes together really quickly. We highly recommend having all your ingredients measured and ready to go. It’s best if the cream and butter are close to room temperature.
- Choose whatever size shrimp you prefer, as long as it’s tails off, peeled and deveined. Keep in mind cooking time will change if you use smaller or larger shrimp.
- Shrimp alfredo is best eaten immediately. The creamy sauce tends to separate during reheating.
- Recipe updated and changed March, 2024
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclosure: I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
Cynthia says
Thank you for a deliciously easy recipe and lower calorie. The alfredo sauce was creamy and flavorful with these simple ingrediants. I loved the carrot noodles! A wonderful combination and so easy to make. I can’t wait to make it again. You have inspired me to try carrot noodles for other dishes.
Rachel Gurk says
So glad you liked this recipe! Thanks for taking the time to leave a comment!
Babykakes says
This was super easy & full of flavor. Low carb. I did add crumbled bacon because what doesn’t get better with bacon.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to come back and leave a comment!
Denise says
looks delish
Tatyana says
On my list to make ASAP, thanks!
Rachel Gurk says
I hope you love it!
Sues says
Yum!! At first I wasn’t sure how carrot noodles could be a good substitute for pasta for me… But with the alfredo sauce… YES! I love shrimp main dishes, too :)