Paleo Shrimp Alfredo Pasta
Elevate your weeknight dinner game with this irresistible Paleo Shrimp Alfredo Pasta, a light and healthy twist on a classic comfort food. Perfectly tender zucchini noodles (zoodles) take center stage, infused with a creamy, dairy-free Alfredo sauce made from rich coconut milk and savory nutritional yeast, creating a velvety texture that's entirely guilt-free. Succulent, pan-seared shrimp add protein-packed goodness, while the fresh garlic and lemon juice brighten up every bite. Ready in just 35 minutes, this gluten-free, low-carb dish is bursting with bold flavors and wholesome ingredients, making it ideal for those embracing paleo or keto lifestyles. Garnished with fresh parsley and optional crushed red pepper flakes for a touch of heat, it's a restaurant-worthy meal you'll love serving for a family dinner or an elegant dinner party.
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Coconut milk, full-fat
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Start by spiralizing the zucchini into noodles using a spiralizer. Set the zucchini noodles (zoodles) aside.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the raw shrimp and cook for about 3 minutes on each side, or until fully cooked and pink. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the coconut milk, nutritional yeast, lemon juice, salt, and black pepper. Allow the mixture to simmer gently for 5 minutes, stirring occasionally. The sauce should thicken slightly.
Add the zoodles to the skillet, tossing them in the sauce to coat well. Cook for 3-4 minutes or until the zoodles are just tender but not mushy.
Return the cooked shrimp to the skillet and toss to combine with the zoodles and sauce. Cook for another 1-2 minutes to warm the shrimp.
Taste and adjust the seasoning if necessary. Sprinkle chopped parsley and crushed red pepper flakes (if using) over the dish.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 10377 mg | 451% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 62.2 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3970 mg | 84% | |
*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.
