Recipe: Tasty Spinach shrimp alfredo with noodles

Spinach shrimp alfredo with noodles. Add your spinach noodles and cook according to package instructions. In a saute pan, melt tbl of butter and begin to lightly brown your shrimp over med to med-high Pour the alfredo sauce over the noodles, sprinkling blue cheese to-taste over the top. Add your shrimp and serve with Freshly grated.

Spinach shrimp alfredo with noodles Add the spinach, onions, salt, and pepper, cooking until the onions are translucent. Traditional alfredo dishes usually call for pasta, which contains too many carbs to be eaten on keto. Additionally, most pasta is highly inflammatory as it contains gluten. You can have Spinach shrimp alfredo with noodles using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Spinach shrimp alfredo with noodles

  1. Prepare 15 oz of mushroom Alfredo sauce.
  2. Prepare 12 oz of shrimp deveined tailoff.
  3. Prepare 3 oz of Korean flat noodles.
  4. It’s 9 oz of frozen spinach.
  5. You need 1/2 tsp of salt.
  6. It’s 1/2 tsp of granulated garlic powder.
  7. It’s 3/4 cup of water.
  8. You need 2 tbsp of olive oil, extra virgin.

Our recipe replaces the pasta with spinach, which is a great source of several vitamins, minerals, antioxidants, and fiber. Add to that spinach and shrimp. Prepare Alfredo Sauce per package instructions. Serve sauteed mixture over linguini and pour alfredo sauce onto everything.

Spinach shrimp alfredo with noodles step by step

  1. Heat pan add oil add water.
  2. Add noodles and spinach.
  3. Add Salt garlicbreak up spinach leave juices from spinach in the pan.
  4. Add shrimp and sauce rinse jar out getting everything out of jar.
  5. Heat till everything is hot.

Fettuccine alfredo is one of life’s greatest comfort foods. It’s creamy, cheesy, carb-y, and super super flavorful. We especially love this version because the shrimp adds lots of extra flavor and some lean protein to boot! This coconut shrimp alfredo is out of this world delicious! Spiking this creamy sauce with coconut turned out to be one of my favorite kitchen experiments Spinach, broccoli, mushrooms, asparagus, peas… whatever you have handy!

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