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Reimagined Olive Garden Shrimp Alfredo

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Recipe 1

Lighter Olive Garden Shrimp Alfredo



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


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.

Recipe 2

Arugula & Tomato Salad with Dressing



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


Step 1

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

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Total Calories: 600cal
Total Carbs: 60g
Total Fats: 21.5g
Total Protein: 42g
Total Sodium: 2910mg
Total Fiber: 9g
Total Sugar: 11g
About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!