Description
A delightful combination of creamy indulgence and tropical flair, this Coconut Shrimp Alfredo wraps you in warm comfort and unforgettable flavors.
Ingredients
Scale
- 16 large raw shrimp (peeled, cleaned, and thawed)
- 1 tsp coconut oil
- ¼ cup shredded coconut
- 2 cloves garlic, smashed and minced
- ½ TBSP dried parsley
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ⅛ tsp salt
- Red pepper flakes, to taste
- 6 oz dry fettuccine noodles
- ½ cup freshly grated Romano or Parmesan cheese
- 1 cup unsweetened coconut milk
- 1–2 TBSP goat cheese (optional)
- 1 tsp lemon juice
- ½ tsp dried parsley (for garnish)
- Black pepper and additional salt to taste
Instructions
- Cook the fettuccine noodles according to the package directions, undercooking them by 1–2 minutes.
- While the noodles cook, heat a skillet over medium-high heat and toss in the shrimp.
- Drizzle the coconut oil over the shrimp and sprinkle in the garlic powder, salt, parsley, cayenne, and garlic. Stir to coat each piece.
- Add the shredded coconut to the shrimp and flip until pink and opaque, adding red pepper flakes if desired.
- Remove the shrimp from heat and set aside. Once the noodles are done, drain them and return to the pot on medium-low heat.
- Pour in the coconut milk, cheeses, lemon juice, herbs, and seasonings. Stir constantly until the sauce thickens (about 5–10 minutes).
- Fold in half the shrimp, taste, adjust seasonings, and top with remaining shrimp and coconut. Serve hot.
Notes
For a healthier option, use whole-grain fettuccine and low-fat cheese, or consider adding vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical/Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg