Introduction: Embrace the flavors of Italy while staying true to your keto lifestyle with our tantalizing Keto Shrimp Alfredo recipe. This dish boasts a creamy, garlic-infused Alfredo sauce paired with succulent shrimp, all served over a bed of zoodles (zucchini noodles) for a satisfyingly low-carb meal. Not only is it deliciously indulgent, but it’s also a breeze to whip up, making it perfect for busy weeknights or special occasions. Dive into a world of culinary delight without compromising your dietary goals with this mouthwatering keto-friendly dish.
Ingredients: For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
For Serving:
- 4 medium zucchini, spiralized into noodles (zoodles)
- Chopped fresh parsley for garnish (optional)
Instructions:
- Start by preparing the shrimp. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and set aside.
- In the same skillet, prepare the Alfredo sauce. Melt the butter over medium heat, then add the minced garlic and cook for 1-2 minutes until softened.
- Slowly pour in the heavy cream, stirring constantly, until the mixture is smooth and heated through.
- Gradually add the grated Parmesan cheese to the sauce, stirring continuously, until it is melted and well combined. Season with salt, pepper, and a pinch of nutmeg, if desired.
- Reduce the heat to low and simmer the sauce for 2-3 minutes, allowing it to thicken slightly.
- While the sauce is simmering, prepare the zucchini noodles. Spiralize the zucchini into noodles using a spiralizer or julienne peeler.
- In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still crisp.
- Once the zucchini noodles are cooked, divide them among serving plates. Top with the cooked shrimp and ladle the Alfredo sauce over the top.
- Garnish with chopped fresh parsley, if desired, and serve immediately.
Introduction: Embrace the flavors of Italy while staying true to your keto lifestyle with our tantalizing Keto Shrimp Alfredo recipe. This dish boasts a creamy, garlic-infused Alfredo sauce paired with succulent shrimp, all served over a bed of zoodles (zucchini noodles) for a satisfyingly low-carb meal. Not only is it deliciously indulgent, but it’s also a breeze to whip up, making it perfect for busy weeknights or special occasions. Dive into a world of culinary delight without compromising your dietary goals with this mouthwatering keto-friendly dish.
Ingredients: For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
For Serving:
- 4 medium zucchini, spiralized into noodles (zoodles)
- Chopped fresh parsley for garnish (optional)
Instructions:
- Start by preparing the shrimp. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and set aside.
- In the same skillet, prepare the Alfredo sauce. Melt the butter over medium heat, then add the minced garlic and cook for 1-2 minutes until softened.
- Slowly pour in the heavy cream, stirring constantly, until the mixture is smooth and heated through.
- Gradually add the grated Parmesan cheese to the sauce, stirring continuously, until it is melted and well combined. Season with salt, pepper, and a pinch of nutmeg, if desired.
- Reduce the heat to low and simmer the sauce for 2-3 minutes, allowing it to thicken slightly.
- While the sauce is simmering, prepare the zucchini noodles. Spiralize the zucchini into noodles using a spiralizer or julienne peeler.
- In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still crisp.
- Once the zucchini noodles are cooked, divide them among serving plates. Top with the cooked shrimp and ladle the Alfredo sauce over the top.
- Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutritional Information:
- Serving Size: 1/4 of recipe (about 1 cup of zoodles, shrimp, and sauce)
- Calories: 480
- Total Fat: 38g
- Saturated Fat: 20g
- Cholesterol: 260mg
- Sodium: 740mg
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 29g
Smart WW Points:
- Green Plan: 13 SmartPoints per serving
- Blue Plan: 12 SmartPoints per serving
- Purple Plan: 12 SmartPoints per serving
Conclusion: In conclusion, our Keto Shrimp Alfredo is a delectable fusion of creamy indulgence and guilt-free eating, perfect for those following a low-carb lifestyle. With its tender shrimp, velvety Alfredo sauce, and crisp zucchini noodles, this dish offers all the satisfaction of a classic Italian meal without the carb overload. Whether you’re looking for a quick and easy dinner option or planning a special keto-friendly feast, this recipe is sure to impress. Treat yourself to a taste of culinary excellence while staying true to your dietary goals with our irresistible Keto Shrimp Alfredo.