Tag Archives: 30minutes

Baked Garlic Shrimp Served with Pasta in Low-Fat Alfredo Sauce and Broccoli

Do you ever have those days when you get the kids fed, dressed and off to school (for me, that’s just my older son right now) ON TIME, then during school hours, buy the groceries (OK I use @instacart but it’s one of the best things technology has offered me aside from the iPhone so yes I use quite often and love it), do laundry and even manage to fit in a little ME time….then to pick up the little one(s), provide a healthy after school snack, play with them for a bit/read books/homework AND then manage to cook up a quick and healthy dinner THEN get the kids cleaned up, read a story and in bed at a reasonable time?  Oh and forgot to mention, with husband working late so no extra hands.  When I made this dinner, that was one of those days and it felt GOOD!  I felt a great sense of supermom accomplishment but it’s definitely not always that way and over time I’ve learned not to be so hard on myself when I just can’t do it all.  After being sick this week, then taking care of two sick children back to back, I’ve had to let a lot slide…..and our days still went on and whatever had to get done, got done eventually.  I even took a much needed break from social media.  I guess sometimes things do happen for a reason and I think in this case, something was telling me to SLOW DOWN and breathe…and I listened and that also felt GOOD!  Do you ever have those moments where you’re forced to slow down and relax? How do you manage it with kids when you’re ill?

Now about this dish, I’ll be giving you two recipe here and they are in rotation with a handful of other easy, healthy recipes that I make for my family.  I promise you will love this easy alfredo sauce and these perfect shrimp—such a good combo!  Broccoli really rounds out this dish too and taste great in the alfredo sauce.  I usually use a gluten-free pasta like brown rice or chickpea but if you don’t have a gluten allergy or intolerance, feel free to use whole wheat breadcrumbs for the shrimp and whoIe grain pasta instead.  I can’t wait to hear what you think!




  1. Preheat oven to 375 degrees F and lightly grease a 9×13-inch baking dish.
  2. Arrange the shrimp in the bottom of the prepared baking dish.  
  3. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
  4. Heat unsalted butter with garlic in a small saucepan over medium-low heat; drizzle over the bread crumbs. Sprinkle the top with parmesan cheese
  5. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.



  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 tablespoon gluten-free all purpose flour (or use regular all purpose flour if no allergy/intolerance to gluten)
  • 1 cup low-fat milk
  • 2 tablespoons low-fat cream cheese
  • 1/3 cup grated parmesan cheese + extra for optional topping
  • 3 tablespoons chopped fresh parsley
  • Freshly ground pepper and a dash of salt


  1. Melt the butter in a skillet over medium heat. Add the garlic and cook until the garlic is slightly soft, about 1 minute.
  2. Add in the flour and cook, stirring with a wooden spoon,1 minute.
  3. Whisk in the milk and dash of salt and cook, whisking constantly, until just thickened, about 3 minutes.
  4. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.
  5. Stir in the chopped parsley.
  6. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen.
  7. Season with salt. Divide among bowls and top with parmesan (optional) and black pepper (optional).