Metabolic Health Shrimp Alfredo with Zucchini Noodles & Turmeric Cream
Metabolic health shrimp Alfredo with zucchini noodles, turmeric cashew cream & fermented miso—anti-inflammatory, gut-friendly, 30 min.
Ingredients
- 3 medium zucchini, spiralized into noodles
- 1.25 pounds medium wild-caught shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons grass-fed ghee, divided
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, finely minced
- 0.75 cup raw unsalted cashews, soaked 15 minutes in hot water
- 0.5 cup unsweetened plant-based broth or bone broth
- 0.5 cup full-fat coconut milk
- 2 tablespoons white miso paste (fermented, unpasteurized if possible)
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon kosher salt, plus more to taste
- 0.25 teaspoon cayenne pepper
- 3 tablespoons nutritional yeast (or 0.5 cup grated Parmigiano-Reggiano)
- 2 tablespoons fresh lemon juice
- 1 tablespoon raw apple cider vinegar
- 3 tablespoons fresh Italian flat-leaf parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon pumpkin seed oil (optional, for omega-3 boost)
- Red pepper flakes to taste
Health Scores
Instructions
- 1
Pat the shrimp completely dry with paper towels, then season both sides generously with 0.25 teaspoon salt and 0.25 teaspoon black pepper.
- 2
Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, then add half the shrimp in a single layer and sear for 2 minutes without moving them.
- 3
Flip each shrimp and sear for another 1-2 minutes until they turn opaque and cook through, then transfer to a clean plate and repeat with remaining 1.5 tablespoons oil and shrimp.
- 4
Reduce heat to medium in the same skillet, add 1 tablespoon ghee along with minced garlic and ginger, then cook for 1-2 minutes until fragrant and just beginning to soften.
- 5
Drain the soaked cashews and add them to a high-speed blender with broth, coconut milk, white miso paste, turmeric, and lemon juice, then blend until completely silky and smooth.
- 6
Pour the cashew-turmeric mixture into the skillet with the aromatics, stirring constantly over medium-low heat for 2-3 minutes until the sauce is warmed through but not boiling.
- 7
Remove the skillet from heat, then whisk in nutritional yeast and raw apple cider vinegar until fully incorporated, tasting and adjusting salt and pepper as needed.
- 8
Heat the spiralized zucchini noodles separately in a large skillet with 1 tablespoon ghee over medium heat for 2-3 minutes, stirring gently until just warmed through and any excess moisture has evaporated—do not overcook or they will become mushy.
- 9
Transfer the warmed zucchini noodles to serving bowls or plates, then top with the creamy turmeric sauce and divide the cooked shrimp evenly among the bowls.
- 10
Garnish each serving with fresh parsley, chives, red pepper flakes, and a light drizzle of pumpkin seed oil if using, then serve immediately while the sauce is still warm.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 1 pound fettuccine pasta | 3 medium zucchini, spiralized | Eliminates refined carbs and glycemic load; zucchini provides prebiotic fiber and supports blood sugar stability |
| 1.25 cups heavy cream | 0.5 cup full-fat coconut milk + 0.75 cup cashew cream base | Reduces saturated fat while maintaining creaminess; cashews provide minerals and polyphenols; coconut milk contains MCTs for metabolic support |
| 1 cup Parmigiano-Reggiano cheese | 3 tablespoons nutritional yeast (or keep 0.5 cup cheese for higher protein) | Reduces inflammatory dairy while maintaining umami; nutritional yeast provides B vitamins and is easier to digest; optional cheese maintains taste familiarity |
| 0.25 cup dry white wine | 1 tablespoon raw apple cider vinegar | Eliminates sugar and alcohol while providing gut-health benefits; ACV aids digestion and blood sugar control |
| 5 tablespoons unsalted butter | 2 tablespoons grass-fed ghee + 3 tablespoons olive oil | Ghee is clarified (lactose-free, easier to digest) and grass-fed contains more omega-3s; olive oil adds anti-inflammatory polyphenols |
| No fermented ingredients | 2 tablespoons white miso paste | Unpasteurized miso provides beneficial probiotics for gut microbiome; supports digestion and metabolic health |
| Simple garlic base | Garlic + 1 tablespoon fresh ginger + 1 teaspoon turmeric | Ginger and turmeric are potent anti-inflammatory agents; reduce oxidative stress and support joint/gut health |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 385 |
| Total Fat | 22g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Protein | 38g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 658 | 385 | 545 |
| Protein | 40g | 38g | 38g |
| Carbs | 51g | 12g | 52g |
| Fat | 35g | 22g | 18g |
| Fiber | 4g | 3g | 7g |
| Sugar | 2g | - | - |
| Health Scores | |||
| Gut Health | 5/10 | 9/10 | 8/10 |
| Anti-Inflammatory | 6/10 | 9/10 | 7/10 |
| Blood Sugar | 5/10 | 9/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
