Dairy-Free Fettuccine Alfredo with Shrimp
Indulge in a creamy and comforting plate of Dairy-Free Fettuccine Alfredo with Shrimp—a lighter spin on the classic Italian favorite that's perfect for those avoiding dairy without sacrificing flavor. This irresistible recipe features tender shrimp sautéed in olive oil, paired with fettuccine enveloped in a velvety coconut milk-based sauce enriched with nutritional yeast for a cheesy, umami twist. A hint of lemon juice brightens the dish, while cornstarch creates a luscious texture that rivals traditional cream sauces. Seasoned with garlic, broth, and a touch of spice from red pepper flakes, this easy weeknight dinner comes together in just 35 minutes and is perfect for impressing guests or satisfying your own cravings. Garnished with fresh parsley, this crowd-pleaser brings restaurant-quality dining to your kitchen, completely dairy-free!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup canned coconut milk
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 cup chicken or vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the coconut milk and nutritional yeast, stirring to combine. Add the lemon juice, and chicken or vegetable broth to the skillet. Stir well and bring to a gentle simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Slowly pour the cornstarch slurry into the skillet, whisking continuously. Allow the sauce to thicken as it simmers gently for about 3-4 minutes.
Season the sauce with salt, black pepper, and optional red pepper flakes, adjusting to taste.
Add the cooked fettuccine and shrimp back into the skillet. Toss them into the sauce until everything is well coated and heated through.
Serve the Dairy-Free Fettuccine Alfredo with Shrimp hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 281.2 g | 102% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 20.4 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
