Shrimp Alfredo Over French-Cut Green Beans

 

Hello, friends!

Some meals come together almost by accident and end up becoming instant favorites. This one started as a craving for something warm and creamy — but without the heaviness of pasta. It’s quick, cozy, and perfect for days when you want comfort food in a lighter, portion-friendly way. The best part? It tastes like a treat while still being simple enough for a busy night.

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Family Recipe: Shrimp Alfredo Over French-Cut Green Beans

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: ~20 minutes

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Ingredients

• 1 lb medium shrimp (about 24–28 shrimp; raw or pre-cooked)

• 2–3 tbsp olive oil

• 2–3 cloves garlic (minced, or 1–1½ tsp garlic powder)

• Salt & pepper, to taste

• 4 cups French-cut green beans (fresh, frozen, or canned—heated through)

• 1 cup Alfredo sauce (jarred or homemade)

• ¼–½ cup grated Parmesan cheese, for topping

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Instructions

1. Prepare the shrimp
   Heat olive oil in a large skillet over medium heat. Add garlic and shrimp.

   • For raw shrimp: cook 3–4 minutes, stirring occasionally, until pink and opaque.

   • For pre-cooked shrimp: sauté 2–3 minutes just until warmed through.
     Season lightly with salt and pepper. Remove from heat.

2. Prepare the vegetables
   Heat the French-cut green beans until hot (steam, microwave, or sauté).
   Transfer them to a bowl and toss with the Alfredo sauce until coated.

3. Assemble the bowls
   Divide the creamy green beans evenly among 4 plates or bowls.
   Top each portion with about 6–7 shrimp.

4. Finish and serve
   Add Parmesan cheese and a crack of pepper to each serving.
   Serve warm.

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How I Made Mine (Personal Notes)

For my bariatric portion, I kept it small and simple. I sautéed 6 medium shrimp with a little olive oil, garlic, and salt. Then I warmed 2 oz French-cut green beans, tossed them with 1 oz Alfredo sauce, and placed the shrimp on top with a sprinkle of Parmesan and pepper. It was creamy, cozy, and just enough.

Always and most importantly — thank you to my family and friends for all the love and support that has carried me this far. I will be back for me in the days ahead. This is just the beginning. 💛

Let’s Connect

Have an idea?
Share it in the comments — I’d love to hear what’s working for you during your different phases 💛

Till we meet again

love and find joy in your day 

Louise

Sour Dough Discard - Pizza Edition - Come Back to Eating at Home

 

Happy Easter, Happy Spring, Happy Lent, Happy Passover.

I hope that included us all. 

I have been religiously tending to a sour dough starter. There are weeks I may keep her in the fridge and then there are times, I feed her daily. I seem to not be able to time myself to make a complete sour dough loaf. I have tried a few times and they turned out great. With my time line however the discard is my favorite part.

Sometimes, I will let it collect, so that I can make more of things with it.

Today I did not, I made a pan pizza. Straight from the discard.

Taking a skillet, mine was non-stick, note, I have seen it done, in a hot cast iron and put into the oven. I chose to try it this way. It worked and was so delicious and super easy.

My pizza today, was Greek inspired, I only used feta, mozzarella cheese and canned mushrooms. Next time if I have on hand it will be some spinach, onion and some Greek olives. Yum, right.

I do not use a base sauce, preference is just because, I like to put either a laughing cow spread on it, or today, I just sprinkled a little mozzarella cheese.

So let's get to it.

Sour Dough Discard - Pizza Edition

Greek Inspired

Stuff to gather:

Sour Dough discard (as much as you want to use as a pizza, my pan was 8 inches) 

Olive oil (enough to coat bottom of pan)

Mozzarella Cheese (this gave it light base of cheese flavor, so the feta stood out and the seasonings)

Feta Cheese

Mushrooms 

Seasoning (  I used the Cavendar's Greek low salt seasoning. )

*optional toppings to complete the Greek theme, kalamata olives, spinach, onion, and even wait and make a Greek inspired salad and put a little on the warm pizza slice. 

The putting together:

1. Put oil in the pan, making sure it all gets covered.

2. Pour in your discard, when I did mine the oil made it easier to spread out. 

3. Start with the cooking on low, like a pancake, then I waited for a few bubbles, then flip.

4. Put a slight sprinkle of cheese (or if you prefer a sauce, you could spread a little alfredo if you like)

5. Then your toppings. Seasoning. Cover for a few minutes, it helped my top melt and warm through. then Uncover to finish crisping up the bottom. 

  *at this point if your pan is oven proof I guess you could do that to melt the top more, but I found covering was just enough.

6. Check your bottom, and it will start to brown, and get nicely crispy.

This was so fast, and so yummy. Just what I was craving. I love the taste of the Sour Dough, it makes a slightly tangy note. 

As I was flipping this, I realized this could be really versatile, this could have been a nice wrap for a Greek Gyro, or a chicken shawarma wrap. So ideas for the future.

I am trying to commit to sharing at least once a week, keeps me grounded and actually keeps us as a family committed to eating better and eating at home. 

My wish for you is to always find a way to live your best life.

 If you try this always feel free to drop a comment, I would love to have your feedback.

Also if you have a craving, send it in a comment and I will see what I can figure out for us to try.

Thanks again for being part of my community.

Be the Light in Someone's Day

Be back soon.