Skinny Garlic Shrimp & Broccoli Alfredo

Pan seared garlic shrimp, broccoli and pasta tossed in creamy lightened up garlic alfredo sauce that contains no cream! 
Skinny Garlic Shrimp & Broccoli AlfredoSkinny alfredo is all the rage around here. Now, you can have your pasta with all the bold flavors without all the extra calories. This skinny alfredo is lightened up using just a tablespoon of flour to thicken the sauce. The cream is packed with lots of garlic flavor from the garlic shrimp, and the broccoli adds a very nice healthy touch. Because why not?
Skinny Garlic Shrimp & Broccoli AlfredoMy daughter had 2 servings of this cream flavorful pasta before I took the entire pan away. If your feeling extra healthy, go ahead and use whole wheat pasta instead. I promise you wont notice a difference because this garlic alfredo is PACKED with bold flavors you’ll want to eat the entire bowl. Skinny Garlic Shrimp & Broccoli Alfredo

4.41 from 5 votes
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Skinny Garlic Shrimp & Broccoli Alfredo

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Layla

Ingredients

  • 8 ounces whole wheat pasta any shape
  • 2 cups frozen or fresh broccoli
  • 1 pound medium shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 cloves garlic crushed or minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon flour
  • 2 cups low-fat milk
  • 1 oz cream cheese 2 tablespoons
  • 1/4 cup freshly grated Parmesan cheese optional

Instructions

  1. Cook pasta al dente according to package directions, in generously salted water. Add the broccoli just 1 minute before the pasta is finished cooking. Drain and set aside.
  2. While the pasta is cooking, heat a large heavy-duty pan to high heat. Add the olive oil, butter, shrimp and garlic. Season with salt and pepper. Cook the shrimp on the highest heat level for 2-3 minutes or until pink. Remove shrimp from pan.

  3. To the same pan, Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and parmesan and whisk until the cream cheese is fully mixed in and lump free. Taste and season with salt and pepper as needed.

  4. Return the shrimp, drained pasta and broccoli to pan. Gently toss until everything is fully coated in the sauce. Turn off heat and serve hot.


Skinny Garlic Shrimp & Broccoli Alfredo

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    Comments

    Lar bir

    I usesd corn sTarch insede of fLower. PerFect!

    Lar bir

    absolutly amazing! I threw in some leftover chicken breast from the grill. Super big hit with my family!

    Elizabeth Masciantonio

    I know its 387 per seRving, bur how much can you have Per serving ? I assumed a cup or cup and a half but im not sure.

      Layla

      The recipe serves 4 so a serving is about 1/4th of the recipe. A cup to a cup and half sounds about right.

    Sarah elizabeth

    So creamy and delicious. Came out even better than i imagined. Will definitely be making this again!

    Natalie Roberts

    387 calories per serving. The nutrition facts are below the recipe. 🙂

    Diane

    Made it for my book club. It was a big hit. One lady even made it for her husband a week later!

    Amber

    Omg! This was amazing. Made it this evening for my boys and I. Not only is it perfect to make on a weeknight after work but my boys cleaned their plates. DELICIOUS!!!

    Shana

    Can I used coconut oil instead of olive oil? And I have Alfredo sauce can I use that instead of flour mixture?

    Mari

    Love, love this recipe. Easy to follow and substituted a few ingredients based on what I had in the kitchen. I used almond milk instead of low-fat milk and asparagus instead of broccoli and it was great!

    Jennie

    Loved this recipe!! Big family hit! Lowered temp a little and my sauce was nice and thick

    Courtney

    Could the pasta be substituted for zucchini noodles?

    Kerri

    Tried this twice now… i guess it could be good but the butter/oil mix burns bc youre cooking at high heat in the same pan and I end up with burnt, thin sauce?

      Annette

      I think you should drop the heat to a 4 out of 10 after step 2, but I guess you’ve already figured that out by now. Also, white sauces usually use 1 tbs flour per cup of milk, a little less if you’re adding cheese, but not by 1/2. Plus, I usually cook my white sauce about 5 minutes to get rid of the raw flour taste. Lastly, never add raw vegetables near the end unless you like raw vegetables in your dishes, not even peas. Hope this helps.

    Robert

    Really great and easy but how can I make the sauce thicker?

    Christine @ Yum and in Love

    Looks incredible and simple! Yum!

    Robin

    Why isn’t the nutrition facts listed on the recipes? Especially for the ones with “skinny” in the title, sure would be nice to know for those of us watching our weight. Without it Im unable to use your recipes.

      Layla

      The nutritional facts are available on all of the recipes below the recipe box. Sometimes the Nutritional info box takes longer to load because it’s 3rd party. Please allow the page to fully load for the Nutri info box to show up.

        Robin

        That is odd, because it certainly is not loading for me. Apparently I am not the only one since I see someone else had requested nutritional information on this dish as well.

          Jandi

          I can’t find how many calories per serving either

    ASHLEY MASTANDREA

    Hi! Any nutrition facts on this? Plan to make for dinner tonight, but I am on WW and need to a point value. Thanks!! 🙂

      Stef

      I plugged everything in, made it 8 servings instead of 4 (we eat small portions), and came out to FOUR POINTS!!!

    Alyaa

    I tried it very good light and tasty
    thanks Layla 🙂

      Layla

      I’m glad you tried it. Thanks for leaving feedback!