Main Dishes

February 26, 2021

Healthy Homemade Shrimp Alfredo Pasta

This Healthy Homemade Shrimp Alfredo Pasta is easy to make, family-friendly, and rich with flavor. The alfredo sauce is made without heavy cream and the pasta is topped with juicy garlic butter shrimp. It's the ultimate comfort food, but healthy!

Who didn't love pasta night growing up as a kid? I certainly did. It didn't matter if it was pesto pasta, chicken alfredo, spaghetti and meatballs, garlic butter pasta, or baked cheesy spaghetti, I was all over it!

But then you tell me we're going to Olive Garden for family dinner and it magically becomes all about the fresh garlic breadsticks...

Anyway, my point is that no one complained when my mom prepared some sort of pasta dish for dinner.

Little did my immature tastebuds know that taking the time to make each pasta sauce from scratch made all the difference!

As wonderful as "instant alfredo" is (I'm looking at you, jar of overly salted alfredo sauce!) for busy moms and unknowing children, I'm here to tell you that homemade alfredo sauce is not only next level, it's the best!

I'm also here to prove that you can have your pasta full of carbs and creamy goodness and eat it too.

This Healthy Homemade Shrimp Alfredo Pasta is the definition of "healthy comfort food" and it will impress anyone who sits at your table!

Plates of shrimp fettuccine alfredo

Ingredients for healthy shrimp alfredo from scratch

  • Butter and flour: for the roux, a simple mixture of equal parts fat and flour, to make the base of our easy homemade sauce. I recommend this butter (not sponsored) because it has a boost of calcium and is lower in fat than most other butters, but any butter will do.
  • Low-sodium chicken broth: the secret to avoiding dry seasoning packets and cans of "cream of whatever" soup. Make sure to get the low sodium if you can!
  • Low-fat milk: keeps the sauce rich and creamy without extra unnecessary calories from saturated fat. Any milk will work here (including dairy-free!), but I like 1% the best.
  • Parmesan cheese: because this IS an alfredo recipe, right?
  • Nutritional yeast: ah, yes, my secret weapon that literally transforms this dish from your average homemade alfredo recipe to an incredible healthy shrimp alfredo pasta! This plant-based cheese substitute has the nutty, cheesy flavor of parmesan cheese without the calories. It's also packed with over 100% of six key B vitamins and 4g of protein per tablespoon! If you don't keep any on hand, I hope this recipe will change your mind.
  • Classic Italian seasonings: garlic powder, onion powder, oregano, parsley (both dried and fresh), salt and pepper are the perfect combination for this dish.
  • Small raw shrimp: I like getting the small size because they come bite sized! I also always get them tail-off and deveined so all I have to do is cook them. You can find them here at Walmart for a decent price!
  • Fettuccine noodles: my preferred size of noodle for alfredo, but any long pasta will work, including gluten-free pasta!

Healthy shrimp alfredo with a fork in it

How to make homemade shrimp alfredo

  1. Make the roux: melt the butter in a large skillet (preferably 11-12") over medium heat. Sprinkle the flour over the butter and whisk until combined. Sometimes my roux is smooth and sometimes it is clumpy. Either is fine!
  2. Add your liquid ingredients: in a large glass measuring cup, combine the chicken broth and milk. Slowly add the liquid mixture to the roux, whisking constantly. If your roux is smooth, you should only have to add the liquid in three batches. If your roux is clumpy, I recommend doing four or five smaller batches, allowing more time to whisk and combine in between each one. Either way, only add the next "batch" of liquid when the roux is smooth and completely combined.
  3. Make it "alfredo!" Finally, gently stir in the parmesan cheese, nutritional yeast, and seasonings, including garlic powder, onion powder, oregano, dried parsley, salt, and pepper. Bring to a rolling boil, then reduce heat to medium-low and cover with a lid. Cook for 15-20 minutes, stirring occasionally.
  4. Prepare the shrimp: while your sauce is simmering and the noodles are boiling, melt one tablespoon of butter in a frying pan. Add minced garlic, sauteing until fragrant, then add in the shrimp and fry until completely cooked, about five or six minutes. The shrimp should have curled smaller and become a vibrant pink. Turn off the heat and fold in fresh chopped parsley. Note: if starting with frozen shrimp, thaw according to the package instructions, then proceed with recipe directions. Do not cook from frozen or you will boil the shrimp instead of saute.
  5. To serve: when the noodles are finished (cooked, drained, and rinsed) and your sauce is thick and fragrant, fold the noodles into the skillet of alfredo sauce until well combined. Divide into four equal portions, then top with garlic butter shrimp and extra fresh parsley. Et voila! Healthy Homemade Shrimp Alfredo Pasta!

Plates of homemade shrimp alfredo

Frequently asked questions

Can I use a different protein instead of shrimp?

Of course! While I absolutely love shrimp, I know it's not everyone's jam, so feel free to swap in grilled chicken, seared salmon, crispy tofu, or go vegetarian!

Can I use a different type of pasta?

Any long-strand pasta will work with this alfredo sauce recipe. I haven't tried penne, rotini, or other small noodles, but I don't think the sauce will mix as well. Be sure to leave a comment below if you try a different pasta!

Can this Shrimp Alfredo Pasta be made gluten-free?

Easily! My absolute favorite gluten-free pasta is Ancient Harvest (not sponsored) because they have veggie and protein options as well with all of their gluten-free selections. Check out all of their pastas here! You can also try using low-carb veggie options like zucchini noodles or spaghetti squash for a boost of veggies!

Can this homemade shrimp alfredo be made dairy-free?

While I have not experimented with dairy-free ingredients, I'm sure you could make it work. Simply use your favorite dairy-free butter, milk, and parmesan cheese.

Note: I cannot guarantee the flavor or texture of these substitutions will be exactly the same as the original recipe.

What do I serve with shrimp fettuccine alfredo?

I recommend a heaping serving of your favorite green vegetables like green beans, peas, or broccoli, as well as a fresh dinner roll! Check out my recipe for easy 90-Minute Dinner Rolls on the blog!

A plate of shrimp alfredo

If you love pasta nights as much as my family does, be sure to also check out these incredible recipes for easy weeknight Italian dinners:

When you try this recipe, be sure to leave a star rating and review below so I and other readers know how you liked it! You can also tag me on Instagram @kapaicooking to show me the finished product! I know you'll love this healthy twist on a classic fettuccine alfredo. Enjoy!

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Healthy Homemade Shrimp Alfredo Pasta

This Healthy Homemade Shrimp Alfredo Pasta is easy to make, family-friendly, and rich with flavor. The alfredo sauce is made without heavy cream and the pasta is topped with juicy garlic butter shrimp. It's the ultimate comfort food, but healthy!


Brooke Harmer













  • 1 lb small tail-off and deveined shrimp (see blog post for more info)
  • 8 oz fettuccine noodles (gluten-free if necessary)
  • 5 Tbsp Country Crock 8% Butter Spread (divided)
  • 2 Tbsp all-purpose flour (gluten-free if necessary)
  • ½ C low-sodium chicken broth
  • 1¼ C 1% low-fat milk
  • ½ C parmesan cheese
  • 2 Tbsp nutritional yeast (or more cheese)
  • 2 cloves garlic (minced)
  • ½ tsp garlic powder
  • ½ tsp dried parsley
  • ½ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp oregano
  • ¼ tsp pepper


  1. Prepare fettuccine noodles according to package instructions. Drain and rinse when finished. Set aside.
  2. In a large glass measuring cup, combine the chicken broth and milk. Set aside.
  3. Heat a large skillet to medium heat and melt 4 tablespoons of the butter. Once the butter is melted, sprinkle the flour over the butter and whisk until combined*. Slowly pour the liquid mixture from earlier into the roux, about ½ cup at a time, whisking constantly to avoid scalding. Continue to add more liquid until the roux has become a thin sauce.
  4. Allow the sauce to come to a gentle boil, then stir in the parmesan cheese, nutritional yeast, and seasonings. Once the alfredo sauce has slightly thickened, reduce the heat to medium-low and cover with a lid. Simmer for 15-20 minutes, stirring occasionally.
  5. Meanwhile, prepare the garlic butter shrimp by heating a small frying pan to medium heat. Saute the minced garlic until fragrant, then add the shrimp**. Cook until the shrimp has curled on itself and is vibrant pink with a slight char, about 5-8 minutes. Remove from heat and stir in fresh chopped parsley.
  6. To serve, gently fold in the cooked noodles to the finished alfredo sauce until completely combined, then divide into four equal portions. Top each portion with garlic butter shrimp and extra fresh chopped parsley. Enjoy!


*See blog post for detailed notes about this step.

**See blog post for detailed notes about the shrimp.

Nutrition facts are a calculated estimate of 1/4 of all prepared food. To get a correct serving, combine the noodles with the alfredo sauce, divide into four equal portions, then top with 1/4 of the cooked shrimp (4 oz raw).


Serving: 1/4 alfredo / Calories: 445 / Fat: 11.3g / Saturated Fat: 4.2g / Carbohydrates: 50.1g / Fiber: 2.5g / Sugar: 5.8g / Protein: 36.4g