Low Carb Shrimp Alfredo – Creamy, Comforting, and Weeknight-Friendly

This Low Carb Shrimp Alfredo gives you all the cozy, creamy comfort of the classic without the carb-heavy pasta crash. It’s rich, satisfying, and surprisingly quick to make on a busy weeknight. You’ll get tender shrimp, a silky Parmesan sauce, and a pasta-like base that keeps things light.

If you’re looking for a restaurant-quality dinner that won’t derail your goals, this is it. Pair it with a crisp salad, and you’ve got a meal that feels special without being fussy.

Low Carb Shrimp Alfredo - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
• Butter: 3 tablespoons, divided
• Olive oil: 1 tablespoon
• Garlic: 3–4 cloves, minced
• Heavy cream: 1 cup
• Parmesan cheese: 1 cup finely grated, plus extra for serving
• Cream cheese (optional): 2 tablespoons for extra thickness
• Lemon: Zest of 1/2 lemon and 1–2 teaspoons juice
• Fresh parsley: 2 tablespoons chopped
• Salt and pepper: To taste
• Red pepper flakes: Pinch (optional)
• Low-carb “pasta” base: Choose one: 4 medium zucchini, spiralized into zoodles
• 2 packs shirataki fettuccine, rinsed and drained
• 1 head steamed spaghetti squash, strands scooped
• Low-carb almond flour or hearts-of-palm pasta (about 8 ounces)

Instructions

 

• Prep the base: If using zucchini, spiralize and pat dry with paper towels. For shirataki, rinse well and dry in a hot skillet for 2–3 minutes to remove moisture and odor. If using spaghetti squash, steam or microwave until tender and shred into strands.
• Season the shrimp: Pat shrimp dry. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.
• Sear the shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. Cook shrimp 1–2 minutes per side until pink and just opaque. Transfer to a plate; tent with foil.
• Build the sauce base: Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Stir in garlic and cook 30–45 seconds until fragrant but not browned.
• Add cream: Pour in the heavy cream. Stir and bring to a gentle simmer. Let it bubble lightly for 2–3 minutes to thicken slightly.
• Melt in cheese: Lower heat to medium-low. Whisk in Parmesan a handful at a time until smooth. If you want a thicker sauce, whisk in cream cheese until melted.
• Brighten and season: Add lemon zest and a small squeeze of lemon juice. Taste and season with salt and pepper. The sauce should be rich, silky, and balanced.
• Warm the base: Add your zoodles, shirataki, or spaghetti squash to the skillet. Toss gently in the sauce for 1–3 minutes. You want everything coated and warm, but avoid overcooking zucchini to keep it from getting soggy.
• Finish with shrimp: Return shrimp to the pan with any juices. Toss to coat and heat through, about 1 minute.
• Garnish and serve: Sprinkle with parsley and extra Parmesan. Add more lemon if desired. Serve hot.

Why This Recipe Works

This recipe uses shrimp, which cooks fast and adds natural sweetness that balances the savory sauce. Instead of traditional pasta, it uses low-carb “noodles” like zucchini noodles or shirataki fettuccine, keeping the dish satisfying without the starch.

The Alfredo sauce relies on real butter, cream, and Parmesan for authentic flavor and a smooth texture. A quick sear on the shrimp adds depth, while garlic and a hint of lemon brighten everything.

It’s also flexible. You can swap the base, adjust the thickness of the sauce, and tweak the seasoning.

The method is simple and forgiving, so you’ll get creamy, restaurant-level results even if you’re short on time.

What You’ll Need

• Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
• Butter: 3 tablespoons, divided
• Olive oil: 1 tablespoon
• Garlic: 3–4 cloves, minced
• Heavy cream: 1 cup
• Parmesan cheese: 1 cup finely grated, plus extra for serving
• Cream cheese (optional): 2 tablespoons for extra thickness
• Lemon: Zest of 1/2 lemon and 1–2 teaspoons juice
• Fresh parsley: 2 tablespoons chopped
• Salt and pepper: To taste
• Red pepper flakes: Pinch (optional)
• Low-carb “pasta” base: Choose one:
  • 4 medium zucchini, spiralized into zoodles
  • 2 packs shirataki fettuccine, rinsed and drained
  • 1 head steamed spaghetti squash, strands scooped
  • Low-carb almond flour or hearts-of-palm pasta (about 8 ounces)

Instructions

1. Prep the base: If using zucchini, spiralize and pat dry with paper towels. For shirataki, rinse well and dry in a hot skillet for 2–3 minutes to remove moisture and odor. If using spaghetti squash, steam or microwave until tender and shred into strands.
2. Season the shrimp: Pat shrimp dry.

   Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

3. Sear the shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. Cook shrimp 1–2 minutes per side until pink and just opaque.

   Transfer to a plate; tent with foil.

4. Build the sauce base: Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Stir in garlic and cook 30–45 seconds until fragrant but not browned.
5. Add cream: Pour in the heavy cream.

   Stir and bring to a gentle simmer. Let it bubble lightly for 2–3 minutes to thicken slightly.

6. Melt in cheese: Lower heat to medium-low. Whisk in Parmesan a handful at a time until smooth.

   If you want a thicker sauce, whisk in cream cheese until melted.

7. Brighten and season: Add lemon zest and a small squeeze of lemon juice. Taste and season with salt and pepper. The sauce should be rich, silky, and balanced.
8. Warm the base: Add your zoodles, shirataki, or spaghetti squash to the skillet.

   Toss gently in the sauce for 1–3 minutes. You want everything coated and warm, but avoid overcooking zucchini to keep it from getting soggy.

9. Finish with shrimp: Return shrimp to the pan with any juices. Toss to coat and heat through, about 1 minute.
10. Garnish and serve: Sprinkle with parsley and extra Parmesan.

    Add more lemon if desired. Serve hot.

Storage Instructions

For best texture, enjoy this dish fresh. Zucchini and shirataki can release moisture over time, thinning the sauce.

If you do have leftovers, store them in an airtight container for up to 2 days. Reheat gently over low heat, stirring often. If the sauce thins, add a small splash of cream and a sprinkle of Parmesan to bring it back.

To keep zoodles firm, you can store the sauce and shrimp separately from the raw zucchini strands and combine just before reheating and serving.

Health Benefits

• Lower carbs, steady energy: Swapping pasta for zucchini, shirataki, or spaghetti squash reduces carbs significantly, which can help maintain more stable blood sugar.
• High in protein: Shrimp is a lean protein source that supports muscle repair and keeps you fuller longer.
• Healthy fats for satiety: Butter and cream provide fats that make the meal satisfying and help absorb fat-soluble vitamins.
• Micronutrients: Zucchini and squash add fiber, potassium, vitamin C, and antioxidants with very few calories.
• Gluten-free friendly: Naturally free of gluten when using veggie noodles or shirataki.

Common Mistakes to Avoid

• Overcooking shrimp: Shrimp turn rubbery if cooked too long.

  Pull them as soon as they turn opaque and pink.

• Watery sauce: Zucchini and shirataki hold water. Dry them well and warm them briefly to release extra moisture before adding to the sauce.
• Boiling the sauce: High heat can cause the cream to separate and the cheese to clump. Keep the sauce at a gentle simmer.
• Using pre-shredded Parmesan: It often contains anti-caking agents that prevent smooth melting.

  Freshly grated Parmesan gives the best texture.

• Skipping acid: A touch of lemon sharpens the flavors and balances the richness. Don’t skip it.

Alternatives

• Protein swaps: Use chicken breast, scallops, or salmon instead of shrimp. Adjust cook times accordingly.
• Dairy adjustments: For a lighter sauce, use half heavy cream and half unsweetened almond milk plus an extra tablespoon of cream cheese to help thicken.
• Flavor boosts: Add sautéed mushrooms, spinach, or roasted cherry tomatoes (in moderation for carbs).

  A pinch of nutmeg also complements Alfredo.

• Noodle options: Hearts-of-palm pasta has great bite and low carbs. Spaghetti squash offers a tender, slightly sweet strand. Zoodles are the quickest and freshest.
• Spice profile: Swap lemon for a splash of dry white wine (reduce it before adding cream).

  Add extra red pepper flakes for heat or a hint of smoked paprika for subtle depth.

FAQ

Can I make the sauce ahead of time?

Yes, but it’s best within 24 hours. Reheat gently over low heat, whisking, and add a splash of cream if it thickens too much. Combine with the noodle base and shrimp just before serving for the best texture.

What’s the lowest-carb noodle option?

Shirataki fettuccine or hearts-of-palm pasta are the lowest.

Zucchini and spaghetti squash are still low-carb and offer more fiber and a fresher taste.

How do I prevent the sauce from curdling?

Keep the heat moderate, add cheese slowly while whisking, and avoid boiling once the cheese is in. Using finely grated Parmesan helps it melt smoothly.

Can I use frozen shrimp?

Absolutely. Thaw completely in the fridge or under cold running water, then pat dry.

Excess moisture can dilute the sauce and prevent a good sear.

Is there a dairy-free option?

You can try full-fat coconut milk with a dairy-free Parmesan alternative and a bit of nutritional yeast. It won’t taste exactly like classic Alfredo, but it will still be rich and satisfying.

How do I thicken the sauce without flour?

Simmer the cream to reduce slightly before adding cheese, use cream cheese for body, or let the sauce rest a minute off heat to tighten up. Parmesan naturally thickens as it melts and cools.

What sides go well with this?

A simple arugula or Caesar salad, roasted asparagus, or sautéed garlic green beans pair nicely.

Keep sides light to balance the rich sauce.

Can I meal prep this?

You can prep components: cook the shrimp, make the sauce, and store separately. Reheat gently and toss with freshly cooked or warmed low-carb noodles right before eating for the best texture.

In Conclusion

Low Carb Shrimp Alfredo delivers comfort and flavor without the heaviness of traditional pasta. With a quick-cooking protein, a silky cheese sauce, and a smart low-carb base, it’s a satisfying weeknight solution.

Keep the heat moderate, season well, and don’t skip the lemon. Once you master the method, you can mix and match noodles, proteins, and add-ins to keep it fresh and exciting every time.