Pan seared garlic shrimp, broccoli and pasta tossed in creamy lightened up garlic alfredo sauce that contains no cream!
Skinny 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?
My 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.
- 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
- 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.
- 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.
- 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.
- 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.
Serving: 1serving | Calories: 495kcal | Carbohydrates: 55g | Protein: 40g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 312mg | Sodium: 997mg | Potassium: 558mg | Fiber: 1g | Sugar: 7g | Vitamin A: 751IU | Vitamin C: 46mg | Calcium: 439mg | Iron: 5mg
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This was so good and simple. We are expecting our first baby soon and I’m getting together easy recipes husband and I can take turns making when she is here. This will be on this list. Thanks!
Absolutely loved this recipe! One of my new go-to’s for meal prep and going to be checking out your other recipes!
Good taste. Used Argentine shrimp which doesn’t have an overpowering shrimp taste. Not the heavy overwhelming Alfredo taste either due to the skim milk Could use a little red pepper zing. I’ll definitely make this again.
Wonderful! However instead of 2 cups of low fat milk, I used 1 cup fat free milk and 1 cup chicken broth. I also added a pinch of crushed hot pepper flakes for some zing. I used whole wheat penne pasta..
Yummy! Thanks for the feedback 🙂
If using jarred alfredo how much
Can you use frozen (raw) shrimp?
Yes, thaw them in cold water then drain and use.
Jessy Griffin says
Hi! I seen 4 serving but it doesn’t say how much each serving is cup/gram wise…. I’m counting calories and doing portion control… Anyone know the exact serving size?
I’m sorry we don’t have the exact grams but the nutritional facts are for the entire recipe divided into four. So if you use the exact amounts called for in the recipe, the calculation is spot on for 1/4th of the dish.
For the serving size, how much do is one serving size?
Like in grams, cups, or oz?
This is an AMAZING recipe! I used all vegan dairy-free substitutes, and noticed no difference in consistency. Maybe a a few extra minutes of whisking to get the full creaminess? Either way, it was so delicious!! A new household staple for sure!!
This looks incredible! I’m wondering if I could sub almond milk for low fat milk or if that would mess with the creamy-ness thanks!
We haven’t tested the recipe with almond milk so I can’t say but please let us know if you do give it a try! 🙂
I love this recipe. This is now a new staple =)
Super easy to make and delicious.
I used lactose free milk and cream cheese as I’m lactose intolerant and it turned out great!
Jennifer Rogers says
REALLY WOULD LIKE TO TRY THIS RECIPE BUT LIKE OTHERS CANNOT SEE THE NUTRITION FACTS JUST ADS BELOW 🙁
Just updated it! it should show up now 🙂
The count never came up. Could you please send it. I want to try this recipe. Its hard to believe this is a keto recipe with pasta and flour in it. Thank You
Lori Holbrook says
I added English peas & a seafood seasoning to the shrimp as well as a cajun seasoning to the sauce.
Can i use shredded parmasean instead of grated?
Yes that should work perfectly!
chris upton says
IT APPEARS I AM ONLY ABLE TO WRITE TO YOU IN CAPS… SO, I’M NOT YELLING. i am excited, though, to try this new recipe for shrimp with cream sauce.
is the oil a necessary ingredient, if butter is available? i’m not used to cooking with oils, and heating olive oil can be unhealthy.
can i leave out the oil?
Yes, you can replace the oil with butter but be sure not to burn it.
Heating olive oil is not Unhealthy…..do some research!
Eliesha l says
This was soo good!!!! I literally have to control Myself to not go back for more! I Did exclude the broccoli this time but will deF add it next tiMe!
Lar bir says
I usesd corn sTarch insede of fLower. PerFect!
Lar bir says
absolutly amazing! I threw in some leftover chicken breast from the grill. Super big hit with my family!
Elizabeth Masciantonio says
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.
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 says
So creamy and delicious. Came out even better than i imagined. Will definitely be making this again!
Natalie Roberts says
387 calories per serving. The nutrition facts are below the recipe. 🙂
Made it for my book club. It was a big hit. One lady even made it for her husband a week later!
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!!!
Can I used coconut oil instead of olive oil? And I have Alfredo sauce can I use that instead of flour mixture?
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!
Loved this recipe!! Big family hit! Lowered temp a little and my sauce was nice and thick
Could the pasta be substituted for zucchini noodles?
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?
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.
If I want to add cherry or grape tomatoes when would I do that? Thanks!
Add the tomatoes 1 minute after you add the shrimp and remove them with the shrimp and then return them into the pan with the shrimp. Hope that helps!
Really great and easy but how can I make the sauce thicker?
Christine @ Yum and in Love says
Looks incredible and simple! Yum!
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.
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.
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.
I can’t find how many calories per serving either
ASHLEY MASTANDREA says
Hi! Any nutrition facts on this? Plan to make for dinner tonight, but I am on WW and need to a point value. Thanks!! 🙂
I plugged everything in, made it 8 servings instead of 4 (we eat small portions), and came out to FOUR POINTS!!!
I tried it very good light and tasty
thanks Layla 🙂
I’m glad you tried it. Thanks for leaving feedback!