Low Carb Fettuccine Alfredo with Shrimp
Indulge in the creamy decadence of Low Carb Fettuccine Alfredo with Shrimp, a healthier twist on the classic Italian favorite. This recipe swaps traditional pasta for zucchini noodles, keeping it low carb and perfect for those seeking a lighter meal without sacrificing flavor. Succulent shrimp are sautéed to perfection and paired with a rich, velvety Alfredo sauce made from heavy cream, butter, and Parmesan cheese, enhanced with hints of garlic and a splash of zesty lemon juice. A touch of red pepper flakes adds subtle heat, while fresh parsley provides a bright, herbaceous finish. Ready in just 40 minutes, this dish is both elegant and simple, ideal for weeknight dinners or special occasions. Perfectly creamy, packed with protein, and loaded with flavor, it’s a delightful way to enjoy comfort food while sticking to your health goals!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 4 medium zucchini
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
Start by preparing the zucchini noodles. Using a spiralizer, spiralize the zucchini into fettuccine-like noodles. Set aside on a paper towel to absorb excess moisture.
In a large skillet over medium heat, add the olive oil. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the butter and let it melt. Add the minced garlic and sauté until fragrant, about 30 seconds.
Pour in the heavy cream and bring it to a gentle simmer. Let the cream reduce for 4-5 minutes, stirring occasionally.
Lower the heat and slowly whisk in the grated Parmesan cheese until it melts and the sauce thickens. Add the lemon juice, salt, black pepper, and red pepper flakes. Stir well to combine.
Add the zucchini noodles to the skillet and toss gently to coat them in the Alfredo sauce. Cook for 2-3 minutes until the noodles are just tender but still have a slight crunch.
Return the cooked shrimp to the skillet and toss everything together to ensure even distribution of the sauce.
Remove from heat and garnish with freshly chopped parsley before serving.
Serve hot and enjoy your low carb Fettuccine Alfredo with Shrimp.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1358 mg | 453% | |
| Sodium | 10642 mg | 463% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 55.0 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1392 mg | 107% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3166 mg | 67% | |
*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.
