Keto Shrimp Alfredo Recipe
Who ever said a keto diet meant restricting big, bold flavors along with cutting out those carbohydrates? Not chef and recipe developer Christina Musgrave of Tasting with Tina, to be sure. Her keto shrimp Alfredo recipe is rich and satisfying yet low carb and, as the name makes pretty clear, keto-friendly. And it's also pretty easy to make, too, so don't worry if you don't fancy yourself a master chef.
"It's really straightforward," Musgrave say, adding, "So the only thing I'd watch out for is to not overcook the shrimp or zoodles. As long as you follow the time on the recipe, you'll be good." And when you take a look at the time, you'll note that this is a quickly cooked up dish — in fact, you can go from the moment you commence the prep to the time you serve the meal, here portioned out for two servings, in less than 15 minutes.
As for when to enjoy this keto-friendly meal? "It can be either lunch [or dinner]," Musgrave says, and it is a complete, filling meal as is." That said, you can also make it part of a larger feast — just keep an eye on those carbs.
Gather your ingredients for keto shrimp Alfredo
It doesn't take that many ingredients to make this dish, but a trip to the store may be necessary, especially for the shrimp and the zoodles.
All told, you'll need olive oil, raw shrimp (peeled and de-veined), salt, black pepper, garlic powder, a pound of zoodles, a cup of dairy-free, organic Alfredo sauce, and some fresh basil for serving. Need a few more calories? Musgrave says: "This would be great with a salad or keto bread."
Cook the shrimp with spices
Add a tablespoon of olive oil to a large skillet and warm it over medium heat. Once the oil is warmed, add to the pan the pound of peeled and de-veined shrimp, sprinkle in half a teaspoon salt, half a teaspoon of black pepper, and one full teaspoon of garlic powder, and cook the shrimp, stirring often, until it's opaque.
The shrimp will take about three to four minutes to cook, and as soon as it is all pink, get the shrimp out of the pan and then set it aside.
Cook the zoodles and sauce in the same pan
Now add a pound of zoodles and a cup of dairy-free organic Alfredo sauce to the same pan you used to cook the shrimp, still with the pan on a burner running at medium heat, and let the sauce and noodles simmer for three minutes.
And for the record, you can use a dairy-based Alfredo sauce if you prefer, but that's going to add some calories and bother anyone who eschews dairy for dietary reasons.
Add the shrimp back in and toss
Once the zoodles and sauce have simmered away for about three minutes, add the shrimp back to the pan and toss everything well, making sure the noodles and shrimp are all well coated. Then, serve the dish with fresh, chopped basil on top and enjoy.
And do plan to enjoy this dish pretty soon — Musgrave says: "This will only keep for a day or two after making. I recommend reheating it in a pan on the stove."
- 1 tablespoon olive oil
- 1 pound shrimp, peeled
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound zoodles
- 1 cup dairy-free, organic Alfredo sauce
- Fresh basil, for serving
- Add 1 tablespoon of olive oil to a large skillet and warm it over medium heat.
- Add to pan 1 pound shrimp, ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder, and cook the shrimp until it's opaque, about 3 to 4 minutes, then set it aside.
- Add 1 pound of zoodles and 1 cup dairy-free organic Alfredo sauce to the pan, still over medium heat, and let simmer for 3 minutes.
- Add shrimp back to the pan and toss well, then serve with fresh basil and enjoy.
| Calories per Serving | 530 |
| Total Fat | 29.6 g |
| Saturated Fat | 9.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 317.4 mg |
| Total Carbohydrates | 24.4 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 3.1 g |
| Sodium | 2,748.3 mg |
| Protein | 39.9 g |
