Swap cream for almond milk and regular pasta for sweet potato noodles to make Creamy Garlic Tuscan Shrimp dairy free and low carb. Make a healthier version of this luscious comfort food for dinner tonight! So yummy!
They say life is a combination of magic and pasta. I can’t say I disagree. Pasta is amazing and I absolutely love it. It’s so versatile and goes so well with everything. The creamy sauce and fresh pasta cooked al dente is the epitome of comfort food…
While devouring a plate of delicious pasta is something I still enjoy from time to time, I also try to recreate my favorite pasta recipes and make healthier versions. Nothing wrong with pasta, especially homemade pasta every now and then, but if you’re trying to follow a healthy diet, it’s good to know it’s actually not hard to substitute regular pasta with veggie noodles.
That’s why the spiralizer is one of my favorite kitchen gadgets. You can turn pretty much any vegetable into nutrient-rich, low-calorie noodles. Zucchini, yellow squash, sweet potato, even carrots make great veggie noodles!
Substitute pasta with sweet potato noodles for this Creamy Garlic Tuscan Shrimp recipe and enjoy a plate of this creamy, delicious comfort food without any guilt.
IS TUSCAN SHRIMP HEALTHY?
Just like any other recipe, there are simple, easy ways to make the dish healthy and better for you. It all comes down to the ingredients. By choosing whole ingredients and avoiding over-processed, store-bought, ready-made ingredients, you are in complete control of your nutrient and calorie intake.
To make this Tuscan Shrimp healthy, I substituted regular pasta with sweet potato noodles, which are rich in vitamins C and D as well as iron and magnesium. Plus sweet potato noodles are not a grain and are definitely not made from over-processed flour. I also make the creamy sauce lusciously creamy by using arrowroot starch mixed with a little almond milk, low sodium chicken broth, and parmesan cheese to create the creamy texture without having to add a ton of unnecessary calories or fat.
HOW TO MAKE CREAMY TUSCAN SHRIMP DAIRY-FREE
Creamy Garlic Tuscan Shrimp is traditionally made with LOTS of cream. But, if you want to skip the cream and make Creamy Garlic Tuscan Shrimp dairy-free AND still keep that lovely creamy texture (duh!), you can do it by swapping cream for almond milk. Just combine a tablespoon of unsweetened almond milk with arrowroot starch and combine until smooth. Then add it to the pan with the veggies and stir until the sauce thickens then put the shrimp back in the pan. You’ll also need to replace the parmesan with nutritional yeast to be completely dairy-free. Easy peasy.
HOW TO STORE TUSCAN SHRIMP
Creamy Garlic Tuscan Shrimp is best served hot, straight from the pan. If you want to make it ahead of time or you’ve got some leftovers you’d like to have for dinner, transfer the finished dish into an air-tight container and place in the fridge. I suggest you mix it in with the sweet potato noodles when you’re ready to serve it to get it nice and combined.
CAN I FREEZE TUSCAN SHRIMP?
Freezing your Creamy Garlic Tuscan Shrimp is an option, too. Although, by freezing it and then thawing it, it’s likely the sauce will lose some of its creamy, rich texture and might get a bit grainy. That’s why I definitely prefer serving my Creamy Garlic Tuscan Shrimp fresh and steaming hot. You can also successfully freeze sweet potato noodles, but I recommend freezing them before cooking them and then just following the easy steps to cooking them once you’ve thawed them and you’re ready to eat — they’ll hold up much better that way.
- 1 tbsp. olive oil
- 1 large sweet potato, spiralized
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/8 tsp. garlic powder
- 1 tbsp. olive oil
- 4 cloves garlic, minced
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 lb. large shrimp, deveined, tails removed
- 1/2 yellow onion, diced
- 1/2 cup low sodium chicken broth
- 1/2 cup sun-dried tomato, sliced
- 1 1/2 cups plus 1 tbsp. unsweetened almond milk, divided
- 4 cups baby spinach
- 1/2 cup parmesan, grated
- 1 tsp. arrowroot starch
- 1 tbsp. fresh Italian parsley, chopped
Peel and then spiralize the sweet potatoes into noodles using a spiralizer.
- In a large skillet, heat 1 tbsp. olive oil over medium-high heat.
Add the sweet potato noodles, sea salt, black pepper, and garlic powder, and cook until almost tender.
- To make the tuscan shrimp, in a separate skillet, heat 1 tbsp. olive oil over medium-high heat.
Add the garlic and cook until fragrant, about one minute.
Add the shrimp and cook for 2-3 minutes per side, until cooked through and pink. Season with sea salt and black pepper. Once fully cooked, remove the shrimp from the pan, and set aside.
Into the same pan, add the yellow onion, and cook for 3-5 minutes, or until tender.
Add the chicken broth, and allow to reduce slightly, stirring frequently, for 4-6 minutes.
Add the sun-dried tomatoes, and cook for 1-2 minutes, or until softened.
Add the almond milk, and bring the mixture to a simmer, stirring occasionally.
Add the baby spinach, and allow to wilt in the sauce.
Add the parmesan cheese, and stir until the cheese melts and is smooth.
Combine the remaining tablespoon of almond milk with the arrowroot starch and stir until smooth. Add this to the pan, and stir to combine. Stir until the sauce thickens, approx. 2 minutes.
Add the shrimp back into the pan, and the parsley, and stir through.
Serve over the prepared sweet potato noodles.
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