Low-Fat Shrimp Alfredo Pasta Recipe

This low fat shrimp Alfredo pasta gives you all the creamy, cheesy comfort you crave—without the heavy cream or excess fat. At just 7 grams of fat per serving, it’s a deliciously lighter twist on the classic, perfect for a heart-healthy, lower-calorie lifestyle. The sauce gets its richness from non-fat Greek yogurt and a little Parmesan, while juicy shrimp add lean protein for a balanced, satisfying meal.

About This Recipe

Expect a smooth, garlicky Alfredo-style sauce that clings to every noodle, laced with tender shrimp and a subtle nuttiness from the cheese. It’s creamy without being heavy, with just enough tang from the yogurt to keep things interesting. The shrimp cook in minutes, and the pasta absorbs all that savory, cheesy goodness.

This dish is a weeknight winner. You can have it on the table in under 30 minutes, and it uses everyday ingredients. It’s also great for lunch leftovers—the sauce stays creamy when reheated gently.

Why This Recipe Belongs in Your Diet

We ditch the heavy cream and butter and instead use non-fat Greek yogurt and low-sodium broth to create a creamy texture with far less fat. Shrimp provides lean protein, and whole wheat pasta adds fiber, making this a meal that satisfies without sabotaging your health goals.

What You’ll Need (Ingredients)

We’re building big flavor with smart, light ingredients—no heavy cream needed.

• 8 oz whole wheat fettuccine or linguine: Adds fiber and keeps the meal satisfying.
• 1 lb large shrimp, peeled and deveined: High in protein, low in fat.
• 1 tbsp olive oil: Just enough to cook the shrimp and garlic.
• 3 cloves garlic, minced: Essential for classic Alfredo flavor.
• 1 tbsp flour: Helps thicken the sauce without cream.
• 1 cup low-sodium chicken broth: Forms the base of our light sauce.
• 3/4 cup non-fat plain Greek yogurt: Creates a creamy texture with zero fat.
• 1/3 cup grated Parmesan cheese: Adds sharp, cheesy flavor with minimal fat.
• 1/4 tsp salt: Brings balance.
• 1/4 tsp black pepper: Adds gentle warmth.
• 1/4 tsp Italian seasoning: Optional, for a herby twist.
• 2 tbsp chopped fresh parsley: For a fresh, colorful finish.

How to Make Low Fat Shrimp Alfredo Pasta

1. Cook the pasta: Boil according to package instructions. Drain and set aside.
2. Sauté the shrimp: In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Make the sauce base: In the same pan, add garlic and cook for 30 seconds. Stir in flour and cook 1 minute to form a paste.
4. Add liquids: Slowly whisk in the chicken broth. Simmer 2–3 minutes until slightly thickened.
5. Finish the sauce: Remove pan from heat. Stir in Greek yogurt, Parmesan, salt, pepper, and Italian seasoning (if using). Stir until smooth.
6. Combine: Add cooked pasta and shrimp to the pan. Toss gently to coat everything in the sauce.
7. Serve: Garnish with parsley and serve warm.

Recipe Tips and Variations

• Use cooked, frozen shrimp to save even more time—just thaw and pat dry.
• Add steamed broccoli or spinach to boost the veggie content.
• For extra tang, stir in a splash of lemon juice at the end.
• Use reduced-fat Parmesan if you want to trim a little more fat.

How to Store Leftovers

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth or water to keep the sauce creamy. Not recommended for freezing due to the yogurt-based sauce.

Nutrition Facts

• Serving Size: 1.5 cups
• Calories: 365 kcal
• Fat: 7 g
• Carbohydrates: 36 g
• Protein: 30 g
• Sodium: 430 mg