Creamy Shrimp Alfredo – Keto and Low Carb

This post may contain affiliate links, see my Affiliates Disclosure.

SHARE

Cheesy and creamy Alfredo sauce with tender shrimp and loads of parmesan cheese!

This Alfredo sauce is out of this world fantastic!  Smooth and creamy, packed with freshly grated parmesan cheese flavor.  It only takes minutes to make and though I made it with shrimp, you can make it with chicken, if you’d like.

I typically prefer jumbo shrimp, but in this dish, I really like the smaller, bite size shrimp.  I buy them already peeled, deveined with the tails removed, it just makes my life much easier!  And while I realize that it might be a bit taboo to serve grated cheese with any kind of seafood, in this dish it’s not only essential, but it’s spectacular!  Some rules are meant to be broken I suppose…

Ingredients

20 ounces medium shrimp, peeled, deveined and tails off

1 cup Mascarpone Cheese

1 1/2 cups parmesan cheese, grated

4 tablespoons grass-fed butter

1 cup Heavy Cream

1 tablespoon olive oil

3 cloves garlic

1/2 teaspoon salt

1 tablespoon fresh parsley, chopped

Preparation

Heat a large skillet to medium heat.

Add in the butter and olive oil, then add in the shrimp.  Sauté for a few minutes, until they are just turning pink, then remove and set aside.

Sauté the garlic for about 20 seconds, careful not to burn it!

Then add in the rest of the ingredients and continue cooking while stirring often.

Simmer on low for about 5 minutes or until thickened to your liking.  This sauce does not need to cook long at all, that’s the beauty of it!

Add the shrimp back in for about a minute, tossing to coat them in the sauce.

Pour over zucchini noodles, spaghetti squash or shirataki noodles and serve!

I served mine with zoodles that I made with my OXO Spiralizer.  I heated them for 40 seconds in the microwave, patted them dry and tossed in the Alfredo sauce, then topped with the shrimp.

Garnish with grated parmesan cheese and fresh chopped parsley.

Makes 6 Servings

Macros: Fat 50 grams – Protein 25 grams – Carbs (net) 2 grams

Macros are for the shrimp and Alfredo sauce only. Be sure to adjust your macros, depending on what you serve it with.

Print

5 from 1 vote

Creamy Shrimp Alfredo - Keto and Low Carb

This Alfredo sauce is out of this world fantastic!  Smooth and creamy, packed with freshly grated parmesan cheese flavor.  It only takes minutes to make and though I made it with shrimp, you can make it with chicken if you'd like.

Course Main Course

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Ingredients

• 20 ounces medium shrimp peeled, deveined and tails off
• 1 cup Heavy Cream
• 1 cup Mascarpone Cheese
• 1 1/2 cups parmesan cheese grated
• 4 tablespoons grass-fed butter divided
• 1 tablespoon olive oil
• 3 cloves garlic
• 1/2 teaspoon salt
• 1 tablespoon fresh parsley chopped

Preparation

• Heat a large skillet to medium heat.  Add in the butter and olive oil, then add in the shrimp.  Sauté for a few minutes, until they are just turning pink, then remove and set aside.
• Add in the garlic and sauté for about 20 seconds, careful not to burn it!  Then add in the rest of the ingredients and continue cooking while stirring often.
•   Simmer on low for about 5 minutes or until thickened to your liking.  Add the shrimp back in for about a minute, tossing to coat in the sauce.
• Pour over zucchini noodles, spaghetti squash or shirataki noodles and serve!

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

Need support and want to be a part of the discussion? Join our Keto/Low Carb Recipes & Support Group!Click HERE to Join!

Have you made this recipe?Please share a pic on Instagram and mention @ketocookingchristian or tag #ketocookingchristian!

SHARE