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 check out how you can save on Reese canned artichokes here.
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! Enter here for your chance to win.
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)
- 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 Reese Quartered Artichoke Hearts drained and moisture squeezed out
- 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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