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What Great Grandma Ate / Recipes / AIP / Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

Last Updated on May 2, 2023 by Jean Choi 13 Comments

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This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!

Paleo Shrimp Alfredo with Artichokes

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.

Paleo Shrimp Alfredo with ArtichokesPaleo Shrimp Alfredo with Artichokes

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.

Paleo Shrimp Alfredo with Artichokes

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

Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Zucchini Sweating Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 565kcal
Author: Jean Choi

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. 
Nutrition Facts
Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)
Amount Per Serving (1 serving)
Calories 565 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 31g194%
Cholesterol 304mg101%
Sodium 2362mg103%
Potassium 698mg20%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 6g7%
Protein 32g64%
Vitamin A 390IU8%
Vitamin C 50.1mg61%
Calcium 236mg24%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
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By Jean Choi | June 25, 2018

Comments

  1. Jean Choi says

    June 25, 2018 at 5:50 pm

    Thank you! Yes, also love their crunchy texture as well. 🙂

    Reply
  2. Tom says

    June 16, 2019 at 7:25 pm

    5 stars
    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!

    Reply
    • Jean Choi says

      June 24, 2019 at 1:34 pm

      Yay, thank you! That makes me so happy 🙂

      Reply
  3. Kahia says

    April 15, 2020 at 8:32 pm

    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?

    Reply
    • Jean Choi says

      April 21, 2020 at 5:27 pm

      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.

      Reply
  4. Amy Rooks says

    May 6, 2020 at 8:00 pm

    5 stars
    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.

    Reply
    • Jean Choi says

      May 6, 2020 at 9:17 pm

      So glad it worked out with the adjustments! Gotta try the scallops myself next time.

      Reply
  5. Patti says

    November 16, 2020 at 1:53 am

    These artichoke hearts that you recommend contain citric acid and are not AIP compliant as they contain citric acid

    Reply
  6. Tara says

    November 16, 2020 at 5:36 pm

    5 stars
    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 😋.

    Reply
    • Jean Choi says

      November 17, 2020 at 6:03 am

      Yay! I’m so glad you enjoyed it!!

      Reply
  7. Bunny says

    April 21, 2021 at 2:35 pm

    This is amazing! I feel like I’ve just eaten in the finest restaurant!

    Reply
  8. Alyssa says

    August 29, 2022 at 2:45 pm

    5 stars
    This is a regular in my house- so delicious and SO easy! We love the sauce, especially with the artichoke hearts.

    Reply
    • Jean Choi says

      September 22, 2022 at 8:34 pm

      Thank you so much!!

      Reply

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headshot of Jean Choi - blogger of What Great Grandma Ate

I’m Jean and I’m a food lover and content creator living in Southern California with my husband, 2 young daughters, and a French bulldog. Here, you’ll find simple and easy mostly gluten-free and nutrient dense recipes that focus on quality ingredients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. Whatever your health or cooking journey may be, I hope you find something delicious on my site!

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  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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