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Reimagined Olive Garden Shrimp Alfredo

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Lighter Olive Garden Shrimp Alfredo

Ingredients

Ingredients for 4 olive garden shrimp alfredo servings

  • 8oz whole wheat or legume-based linguine (or fettucine)
    • Low-carb substitute: Zucchini & carrot noodles; Miracle noodles
  • Reduced Fat Alfredo Sauce
    • 1 tablespoon olive oil
    • 1/2 medium white onion, diced
    • 3 garlic cloves, minced
    • 1 tablespoon (vegan) butter
    • 10oz raw cauliflower florets
    • 1 1/2 cups unsweetened almond milk
    • 1 1/2 cups reduced fat parmesan cheese, grated
    • 1 tablespoon The Fit Cook Land seasoning (OR Italian seasoning)
    • Sea salt & pepper to taste
    • 1 1/2 lb jumbo shrimp, raw (peeled and deveined)
  • 2 cups broccolini (or broccoli florets) – OPTIONAL, but recommended
  • Garnish
    • fresh parsley, chopped

 

Steps
  1. Cook pasta according to the instructions given, then set aside.
  2. Set oven to 400F/204C.
  3. Line a baking tray with parchment paper, then add the cauliflower florets.  Roast in the oven – without any oil or seasoning – for 15 to 20 minutes, or until lightly charred and soft.
  4. Set a nonstick skillet on medium heat, once hot add the oil and the onion and garlic.  Cook for 4 to 6 minutes or until the onions have turned brown and translucent.  After about 4 minutes, add a tablespoon of butter and continue to caramelize the onions and garlic.  Remove from the heat.
  5. To a high-powered blender, add ALL of the ingredients for the sauce.  Blend until smooth and season to taste with sea salt & pepper.
  6. In the same nonstick skillet, set it on HIGH heat.  Once hot, add the jumbo shrimp and add a pinch of sea salt & pepper as it cooks in the skillet.  Cook for 4 to 6 minutes, or until the shrimp begins to plump and change color.  When the shrimp is nearly finished, reduce the heat to low-medium, add the broccolini then cover and cook (to steam) for 2 to 3 minutes, or until the broccolini turns vibrant green.

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Calories
540
Protein
41g
Fat
18g
Carbs
52g
Sodium
2240mg
Fiber
8g
Sugar
5g
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Arugula & Tomato Salad with Dressing

Ingredients

Ingredients for 4 servings

  • 4 cups raw arugula
  • 1 cup diced and chopped Roma tomato
  • Dressing
    • Juice from 1 lemon
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 tablespoons olive oil
    • Sea salt & pepper to taste
Steps

Mix together the ingredients for the dressing.  Toss the arugula in the dressing, then add the tomatoes.

Calories
60
Protein
1g
Fat
3.5g
Carbs
8g
Sodium
670mg
Fiber
<1g
Sugar
6g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.