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. 
Skinny Garlic Shrimp & Broccoli Alfredo
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy, quick and delicious. My husband and I both loved it.
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.
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!
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
Absolutely DELICIOUS
I added English peas & a seafood seasoning to the shrimp as well as a cajun seasoning to the sauce.