This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!
The last time I had real alfredo sauce with real pasta was probably over 6 years ago at an Italian restaurant. I remember fully enjoying this delicious and creamy dish, and then feeling like I got hit with a tranquilizer gun from the high dose of carbs and a sharp stomachache from the dairy in the sauce. Yikes.
Paleo Shrimp Alfredo with Artichokes Hearts Recipe
So, of course, I had to recreate a grain and dairy free version of the dish I enjoyed eating so much, and I’m absolutely delighted with how it turned out. (And bonus: I feel great afterwards!) This Paleo Shrimp Alfredo is low in carbs by using zucchini noodles, and the sauce tastes like the real deal without a hint of dairy by using thick and decadent coconut cream.
Elevate Paleo Shrimp Alfredo with Artichoke Hearts
While I tried this recipe with the addition of a variety of vegetables, my absolute favorite so far has been tender and juicy artichoke hearts. I used Reese Quartered Artichoke Hearts for this recipe as part of their Step Out of Your Comfort Food campaign (#StepOutOfYourComfortFood), and I absolutely love the yummy flavor and texture it gives the dish.
Not only are their canned artichokes made with clean and simple ingredients, they’re flavorful and so versatile, great for a variety of dishes both cooked and uncooked. If you’ve never tried Reese artichokes before, I highly recommend you do. I especially appreciate it when I’m feeling too lazy to cut or cook up extra veggies to add to a dish. You just open the can, drain, and enjoy it to your liking.
Save on Reese Artichokes!
Wanna try out Reese artichokes? You can get a discount on them all summer using the Ibotta app. Ibotta is a savings app that you can download on your phone to get rebates on your purchases, which I can always appreciate since I love me some savings. .
You can also enter their summer sweepstakes for a chance to win a Kitchenaid Mixer, a $100 gift card to the grocer of your choice, and a Reese prize pack! .
I hope you try out this Paleo Shrimp Alfredo, and let me know how you like it! I’ve been heating up the leftovers lightly in the microwave, or you can even reheat it low and slow on the stove if you don’t own a microwave. It still tastes amazing reheated, but make sure you don’t heat it up too much because you can overcook the shrimp!
Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)
Ingredients
- 4 medium zucchini
- 2 tsp sea salt divided
- 2 tbsp ghee or coconut oil for AIP, divided
- 1 onion chopped
- 3 garlic cloves minced
- 1 14-oz can coconut cream
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp ground black pepper omit for AIP
- 1/4 cup chopped parsley
- 1 lb raw shrimp peeled and deveined
- 1 14oz can of artichoke hearts drained and moisture squeezed out
Instructions
- Use a vegetable peeler or spiralizer to slice the zucchini into noodles.
- Place the zucchini noodles in a colander over a bowl, and toss with 1 tsp of sea salt.
- Let this sit for 30 minutes to sweat the zucchini. Start cooking the shrimp and the sauce while the zucchini sits.
- Pat dry the shrimp with a paper towel and heat 1 tbsp of ghee in a large skillet over medium high heat.
- Add shrimp in a single layer, and pan fry for 2 minutes on each side.
- Remove the shrimp from the pan and set aside.
- Heat another tbsp of ghee in the same skillet.
- Add onion and garlic and sauté for 3-4 minutes until the onions are translucent.
- Add coconut cream, lemon juice, nutritional yeast, 1 tsp sea salt, garlic powder, and ground black pepper. Stir together.
- Once the sauce begins to boil, reduce the heat to medium low to simmer for 20 minutes until reduced. Stir occasionally so the sauce doesn't stick and burn on the bottom.
- Drain the zucchini and wrap in a paper towel to squeeze out the moisture.
- Stir in Reese Quartered Artichoke Hearts, zucchini noodles, and parsley, and let everything simmer for 5 more minutes while stirring frequently.
- Turn off heat and stir in shrimp. Serve warm.
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I adore zoodles — and love the artichoke heart addition! Don’t they make every dish feel a little more special?
Thank you! Yes, also love their crunchy texture as well. 🙂
I love arti hearts, what a great idea to include them in an alfredo!! Yum!
Shrimp and zoodles are pretty much my favorite combination! But I’m intrigued by the addition of artichoke hearts. The sauce looks delicious too!
I love when such a beautiful dinner recipe fits all those diets! We’re all those under one roof, and this recipe is perfect for us! Lovely!!
Oh yum! I love artichoke hearts but I’ve never had them with Alfredo before. I can imagine how delicious this whole meal is – and so pretty too!
These artichoke hearts that you recommend contain citric acid and are not AIP compliant as they contain citric acid
Oh thank you for the artichoke hearts brand rec! I have been looking for something not pack in junk! Love that this is non-GMO certified!
This looks like the perfect stay-at-home date night meal! My hubby will love it!
I just love alfredo and this recipe looks so delicious. I am going to be making it soon.
Holy creaminess, need to get some shrimp and I am making this!!
I love seafood alfredo! And LOVE the addition of artichoke hearts!
I love how you have turned what is usually a dairy & carb heavy meal into something light and healthy! Artichokes make such a great addition!
That looks absolutely creamy and delicious. So yummy !
Wow what a perfect ‘date’ night dinner! I can’t wait to try this one out, looks so comforting!
Love shrimp + alfredo sauce + fabulous zucchini zoodles! Can’t wait to try!!
I just made this for dinner and it was incredible!!! I’ve made faux alfredo before, but this is the best! I thought I might have to “cheat” and add a little Parmesan, but then I tasted it. Total heaven, did not need anything added. I did add a little more salt and pepper at the end, but this recipe is terrific, thank you!
Yay, thank you! That makes me so happy 🙂
I loved this recipe so much!! I was wondering due to budget cuts if you think It would work if I used chicken in place of the shrimp? If so, should I tweak the recipe any other ways to accommodate the chicken? Thank you so much for your delicious recipes and amazing talent.
Ps I know the cook time for the meat will change but should I change certain seasonings?
Yes, you can use chicken. I would cut the chicken into bite-sized pieces, season with salt and pepper, and cook stirring for 5-7 minutes until cooked through. You can even cook it a little bit in the sauce before serving so it soaks up the flavors. You don’t need to change the spices.
This sauce is amazing! I added a few handfuls of fresh spinach and left out the artichokes. I also used scallops instead of shrimp because during covid I haven’t been able to find shrimp that isn’t farm raised. Delicious! I also used well lean kojac fettuccine noodles for mine and gluten free noodles for the hubs. He loved it too. Thank you so much for the recipe. 2 weeks in on AIP and 8 lbs down.
So glad it worked out with the adjustments! Gotta try the scallops myself next time.
Mind blown 🤯. I just made this for dinner and it was AMAZING! Even my husband gave it 5 stars! I did sub the zoodles for Cappello’s Grain Free Fettuccine since I didn’t have any zucchini on hand 😋.
Yay! I’m so glad you enjoyed it!!
This is amazing! I feel like I’ve just eaten in the finest restaurant!
This is a regular in my house- so delicious and SO easy! We love the sauce, especially with the artichoke hearts.
Thank you so much!!