Keto Shrimp Alfredo Pasta
Dive into a creamy, indulgent dinner with this keto-friendly Shrimp Alfredo Pasta—a flavorful twist on the traditional classic. This recipe swaps carb-heavy pasta for fresh zucchini noodles, keeping it light yet satisfying. Perfectly seared shrimp, rich in protein, is coated in a decadent Alfredo sauce made with heavy cream, Parmesan cheese, butter, and fragrant garlic. Ready in just 35 minutes and packed with heartwarming flavors, this dish is elevated with a sprinkle of fresh parsley and optional red pepper flakes for a touch of heat. Whether you're following a low-carb lifestyle or simply craving a comforting meal, this Keto Shrimp Alfredo Pasta strikes the perfect balance between indulgence and healthy eating. Ideal for dinner parties or cozy weeknight meals, this one-pan masterpiece is sure to impress!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 units Zucchini (medium-sized)
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 4 tablespoons Butter
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Trim the ends of the zucchini and use a spiralizer to create zucchini noodles. Set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil.
Once the oil is hot, add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set it aside.
In the same skillet, reduce the heat to medium-low and add butter.
Once the butter is melted, add minced garlic and sauté for about 1 minute until fragrant.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir occasionally.
Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy.
Taste the Alfredo sauce and season with additional salt and black pepper if needed. Add red pepper flakes if you desire a bit of heat.
Add the zucchini noodles to the sauce and toss gently to coat the noodles evenly. Cook for 2-3 minutes just until the zucchini noodles are warmed through and tender but still have a slight crunch.
Return the cooked shrimp to the skillet, tossing everything together until the shrimp is heated through.
Remove the skillet from the heat and sprinkle the dish with fresh parsley.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 4651 mg | 202% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.2 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1388 mg | 107% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3380 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
