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Reimagined Olive Garden Shrimp Alfredo
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Nutrition per serving
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
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- 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
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- 1 1/2 lb jumbo shrimp, raw (peeled and deveined)
- 2 cups broccolini (or broccoli florets) – OPTIONAL, but recommended
- Garnish
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- fresh parsley, chopped
Steps
Step 1
Cook pasta according to the instructions given, then set aside.
Step 2
Set oven to 400F/204C.
Step 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.
Step 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.
Step 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.
Step 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.
Macros
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
Step 1
Mix together the ingredients for the dressing. Toss the arugula in the dressing, then add the tomatoes.
Macros
