Healthier Shrimp Alfredo

An easy healthy shrimp alfredo recipe.

📝 Ingredients

• 3 large zucchini
• 3 Tbsp. unsalted butter, divided
• 1 lb. shrimp, peeled and deveined (I recommend Wild American Shrimp)
• 1 clove garlic, minced
• 2 Tbsp. flour
• 1.5 cups milk
• 1 cup shredded parmesan cheese

👨‍🍳 Instructions

1. 1Spiralize the zucchini into zoodles (see recipe notes). Set aside.
2. 2In a large skillet over medium heat, melt half of the butter. I like to use a large flat-bottomed skillet like this one.
3. 3Add shrimp to skillet and season with salt and pepper to taste. Cook, stirring occasionally, for 4-6 minutes until shrimp are just cooked through. Remove shrimp from skillet and set aside, leaving any remaining butter in the pan.
4. 4Keep the skillet over medium heat and add the remaining butter. Stir to melt.
5. 5Add garlic to skillet and cook until fragrant, about 1 minute. Keep an eye on the butter while the garlic cooks - reduce the heat to low if the butter starts to brown too much.
6. 6Add flour to skillet and stir to form a roux. Let cook for 30 seconds or so.
7. 7Add milk to skillet a little at a time, stirring constantly to break up any lumps. I like to use a whisk here.
8. 8Let the sauce thicken, whisking occasionally, over medium heat until it's thickened considerably, about 5-7 minutes. You want a THICK sauce here - almost to a custard or pudding consistency - because when you add the zucchini noodles, they'll release quite a bit of moisture and the sauce will naturally thin out on its own.
9. 9Remove sauce from heat. Stir in parmesan cheese and salt and pepper to taste.
10. 10Add zucchini noodles and cooked shrimp to sauce and toss to combine. The sauce may seem thick at first, but that's ok - let it sit for a minute or two to let the zucchini release some water and then give it a final toss before serving.
11. 11Serve immediately.