#MTMM Approved Alfredo
This recipe takes a lighter spin on your favourite alfredo sauce, and can be personalized to any preference or macronutrient profile.
This is a great recipe to meal prep as you can either refrigerate or even freeze the leftover portions for later on in the week.
4 ounces whole wheat pasta (can substitute zucchini noodles or spaghetti squash for a lower carb option)
2 cups frozen or fresh broccoli
1 pound medium shrimp, peeled and deveined (can substitute for chicken breast or tofu)
1 tablespoon olive oil
1 tablespoon butter
5 cloves garlic crushed or minced
Salt and pepper to taste
1 tablespoon almond flour (any kind works)
1 cup skim milk
1 tbsp cream cheese
1/4 cup freshly grated Parmesan cheese
Cook pasta al dente according to package directions, in generously salted water. Add the broccoli just 1 minute before the pasta is finished cooking. Drain and set aside.
While the pasta is cooking, heat a large heavy-duty pan to high heat. Add the olive oil, shrimp and garlic. Season with salt and pepper. Cook the shrimp on the highest heat level for 2-3 minutes or until pink. Remove shrimp from pan.
To the same pan, melt butter and whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
Stir in cream cheese and parmesan and whisk until the cream cheese is fully mixed in and lump free. Taste and season with salt and pepper as needed.
Return the shrimp, drained pasta and broccoli to pan. Gently toss until everything is fully coated in the sauce.
This recipe makes 2 very generous servings each with approximately:
*Macro calculations based off of the original recipe, not the suggested substitutions