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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.
Creamy Shrimp Alfredo - Keto and Low Carb
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!
What would be a serving size! I now you wouldn’t eat the whole bowl in one sitting would you?
There are about 6 servings in the entire recipe or approximately 1/2 cup of the sauce. So you most definitely wouldn’t eat the entire bowl in one sitting!
This is my new FAVORITE Alfredo dish! Without a doubt this is the best Shrimp Alfredo I have ever had. My wife told me this dish was Keto friendly, and it makes me wonder why it is even better than restaurant quality. This dinner is a must for everyone, even if you are like me and not on a diet.
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