Easy Low Carb Shrimp Alfredo Recipe

If you’re a fan of Italian cuisine but are following a low-carb lifestyle, you don’t have to miss out on the deliciousness of creamy, cheesy pasta dishes. The key is to substitute the high-carb ingredients with low-carb alternatives, and when it comes to Alfredo, the magic lies in replacing traditional pasta with vegetables and creating a rich, flavorful sauce. Enter Easy Low-Carb Shrimp Alfredo.

This recipe offers the rich, creamy flavors of traditional shrimp Alfredo, but without the carb-heavy pasta. Instead, you’ll use vegetables like zucchini or cauliflower as a base, which makes it not only low-carb but also full of fiber and nutrients. The succulent shrimp, combined with a rich Alfredo sauce made from heavy cream, Parmesan cheese, and butter, makes this dish a luxurious, satisfying meal without all the carbs.

Instructions

Step 1: Prepare the Shrimp

1. Season the shrimp: Start by seasoning the shrimp with garlic powder, onion powder, salt, and pepper. This seasoning gives the shrimp a delicious base flavor that complements the creamy Alfredo sauce.

2. Sauté the shrimp: Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Once the oil is hot, add the shrimp to the pan. Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Remove the shrimp from the skillet and set them aside on a plate.

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Step 2: Prepare the Low-Carb “Noodles”

1. Spiralize the zucchini: Using a spiralizer, create zucchini noodles (zoodles). Alternatively, you can use a vegetable peeler to create thin ribbons or julienne the zucchini by hand. Zucchini noodles will provide a fresh, light base for the creamy Alfredo sauce, and they cook very quickly.

2. Cook the zucchini noodles: In the same skillet that you used for the shrimp, add a little extra butter or oil and sauté the zucchini noodles over medium heat for 2-3 minutes. You want them to soften slightly but still retain their texture. Zucchini noodles release water as they cook, so it’s important to avoid overcooking them, or they can become soggy. Once done, remove the noodles from the pan and set aside.

   • Optional: If you prefer cauliflower rice or shirataki noodles instead of zucchini, simply cook the cauliflower rice in a separate pan over medium heat for 5-7 minutes, or heat the shirataki noodles as per the package instructions. Both are great low-carb alternatives to traditional pasta.

Step 3: Make the Alfredo Sauce

1. Melt the butter: In the same skillet, add 2 tablespoons of unsalted butter and melt it over medium heat. You want to use the flavorful remnants from cooking the shrimp and zucchini to add depth to your sauce.

2. Sauté the garlic: Add the minced garlic to the pan and sauté for about 30 seconds to a minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

3. Add the cream: Pour in the heavy cream and stir to combine. Allow it to simmer for about 3-5 minutes, stirring occasionally, until the cream thickens slightly and reduces to a velvety consistency.

4. Incorporate the Parmesan: Slowly add the freshly grated Parmesan cheese to the cream while stirring continuously. The cheese will melt into the cream, creating a smooth, creamy sauce. Keep stirring to prevent any lumps from forming. If the sauce becomes too thick, you can thin it out by adding a little bit of chicken broth or water.

5. Season the sauce: Add dried basil and red pepper flakes (optional) to the sauce for extra flavor. Season with salt and pepper to taste. Stir the sauce well to combine all the ingredients.

Step 4: Combine the Ingredients

1. Add the zucchini noodles: Add the zucchini noodles (or alternative) back into the skillet with the Alfredo sauce. Toss the noodles gently in the sauce to coat them evenly.

2. Add the shrimp: Once the noodles are coated with the sauce, add the cooked shrimp back into the skillet. Toss everything together until the shrimp is evenly distributed throughout the noodles and sauce.

3. Simmer for a few minutes: Let everything simmer together for 2-3 minutes to ensure that the shrimp are heated through and the flavors meld together. Make sure the zucchini noodles are well coated with the creamy Alfredo sauce.

Step 5: Serve and Garnish

1. Plate the dish: Divide the shrimp Alfredo mixture evenly onto plates. Make sure to spoon some of the creamy sauce and shrimp onto each plate for maximum flavor.

2. Garnish: Sprinkle chopped fresh parsley over the top of the dish for a burst of color and a fresh, herbaceous note. This step is optional, but it adds a nice touch to the final presentation.

3. Serve immediately: Enjoy your Easy Low-Carb Shrimp Alfredo while it’s hot and creamy. The dish is perfect on its own, or you can pair it with a side of roasted vegetables, a green salad, or some sautéed spinach for a well-rounded meal.

Tips for Success

1. Choose fresh shrimp: For the best flavor, use fresh or frozen shrimp. Make sure to thaw frozen shrimp before cooking, and pat them dry with a paper towel to avoid excess moisture in the pan. If using pre-cooked shrimp, add them in at the very end to avoid overcooking.

2. Be careful with zucchini noodles: Zucchini noodles cook quickly and can release a lot of water. To avoid sogginess, don’t overcook them, and consider patting them dry with paper towels before sautéing to remove excess moisture.

3. Customize your sauce: If you want to make the Alfredo sauce even richer, you can add a little cream cheese or mascarpone cheese for extra creaminess. For a dairy-free version, use coconut milk and nutritional yeast as substitutes for the cream and cheese.

4. Make ahead: You can prepare the shrimp and the Alfredo sauce ahead of time. Simply store the shrimp and sauce separately in the fridge for up to 1-2 days. When ready to serve, reheat the sauce, and add the cooked shrimp and zucchini noodles to warm through.

5. Add extra veggies: Feel free to add other vegetables to the dish, such as spinach, mushrooms, or bell peppers, to enhance the flavor and nutritional content. Sauté them along with the zucchini noodles or mix them into the sauce for added texture.

6. Use cauliflower rice: If you prefer a more “pasta-like” dish, cauliflower rice is an excellent alternative to zucchini noodles. You can even use a combination of both for a heartier dish with more variety.

Conclusion

Easy Low-Carb Shrimp Alfredo is a rich, creamy, and indulgent dish that makes a perfect dinner for those following a low-carb or ketogenic lifestyle. By replacing traditional pasta with zucchini noodles or cauliflower rice, this recipe allows you to enjoy the flavors you love while keeping carbs to a minimum. The succulent shrimp, combined with the velvety Alfredo sauce, creates a dish that is just as satisfying as any pasta-based Alfredo, if not more.

Yield: 2

Easy Low Carb Shrimp Alfredo Recipe

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If you're a fan of Italian cuisine but are following a low-carb lifestyle, you don’t have to miss out on the deliciousness of creamy, cheesy pasta dishes. The key is to substitute the high-carb ingredients with low-carb alternatives, and when it comes to Alfredo, the magic lies in replacing traditional pasta with vegetables and creating a rich, flavorful sauce. Enter Easy Low-Carb Shrimp Alfredo.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil or butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 teaspoon dried Italian seasoning (optional)
• 1/2 cup zucchini noodles (zoodles) or shirataki noodles (for low-carb pasta substitute)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the shrimp:
   If your shrimp aren’t peeled and deveined, do that first. Season the shrimp with a little salt, pepper, and garlic powder.
   
2. Cook the shrimp:
   Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
   
3. Make the Alfredo sauce:
   In the same skillet, add the remaining tablespoon of olive oil or butter. Add the minced garlic and cook for about 1 minute, until fragrant.
   Pour in the heavy cream and bring to a simmer. Stir occasionally and let it simmer for 2-3 minutes to slightly thicken.
   Stir in the Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning. Keep stirring until the sauce is smooth and creamy.
   
4. Add the zucchini noodles (or shirataki noodles):
   If you’re using zucchini noodles, add them to the sauce and cook for 2-3 minutes until they soften and release some of their moisture.
   If using shirataki noodles, rinse and drain them well, then add them to the sauce and cook for 1-2 minutes to warm through.
   
5. Combine shrimp and sauce:
   Add the cooked shrimp back into the skillet and stir everything together to combine.
   
6. Serve:
   Once everything is well combined and heated through, taste and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with fresh parsley if desired.

Notes

Low-Carb Pasta Substitutes: Zucchini noodles (zoodles) or shirataki noodles are excellent low-carb alternatives to regular pasta.

Creaminess: If you want a richer sauce, you can add a bit more Parmesan cheese or a splash of cream.

Garlic: You can add extra minced garlic for more flavor, especially if you’re a garlic lover!