Healthy Shrimp Alfredo with Carrot Noodles
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. I use The Inspiralizer to spiralize vegetables. I’ve used three different spiralizers and the Inspiralizer is my favorite by far – it has great features that others do not have. I use it to make zucchini noodles (aka zoodles), sweet potato noodles, and more! If you’re intrigued, make sure to also try my turkey bolognese with zucchini noodles – it’s a great introduction to vegetable noodles.
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
- Crunchy Kale Salad with Popcorn Shrimp
- Greek Orzo Salad with Roasted Shrimp
- Lemon Garlic Parmesan Shrimp Pasta by The Recipe Critic (made in one pot and ready in 30 minutes)
- Garlic Shrimp Pasta by Well Plated by Erin
- 3 very large carrots, washed, dried and spiralized (about 6 cups “noodles”)
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 pound raw shrimp, thawed if frozen (peeled, deveined, tail off)
- 2 cloves garlic, minced
- 2 teaspoons all-purpose flour
- 1 cup half and half
- 3/4 cup freshly grated Parmesan cheese
- salt and fresh ground pepper, to taste
- Parsley to garnish, optional
- Bring a large pot of water with 1/2 teaspoon salt to a boil over high heat.
- When water boils, add carrot noodles and cook until tender, 2-3 minutes. Drain well.
- Meanwhile, heat oil and butter over medium heat and saute shrimp, about 1 minute on each side or until pink and shaped more like an “O” than a “C.” When finished cooking, remove to a plate, reserving oil in pan.
- To oil, add garlic and cook for 1 minute or until soft and fragrant. Add flour and cook, stirring, for 1 minute.
- Slowly and gradually whisk in half and half, whisking constantly, until thickened (3-4 minutes).
- Reduce heat to low and add Parmesan cheese, whisk until melted. Taste and season with salt and pepper. Add carrot noodles and shrimp and toss until well-coated with sauce. Or you could arrange the carrot noodles on each plate, pour sauce over, place shrimp on top.
- Garnish with parsley, if desired, and serve immediately.
- If the thought of a plate of carrot noodles terrifies you, try mixing whole wheat fettuccine with the carrot noodles. Cook the fettuccine according to the package and add in the carrot noodles in the last 2-3 minutes of cooking. Or just skip the carrot noodles and make whatever kind of pasta you prefer.
Nutrition Information:Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 207Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 125mgSodium: 965mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 16g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.