Low Carb Fettuccine Alfredo with Shrimp
Indulge in the creamy decadence of Low Carb Fettuccine Alfredo with Shrimp, a guilt-free twist on the classic Italian favorite. This recipe swaps traditional pasta for tender zucchini noodles, creating a light and healthy base that perfectly complements the rich, garlicky Alfredo sauce. Succulent shrimp, sautéed to perfection, elevate the dish with their delicate, buttery flavor. Finished with a touch of lemon juice, red pepper flakes, and a sprinkle of fresh parsley, this one-pan wonder combines gourmet flavors with easy preparation. Ready in just 40 minutes, it’s the ideal low-carb dinner for busy weeknights or elegant entertaining. Perfect for those following keto or gluten-free lifestyles, this dish proves indulgence can still be wholesome!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In the same skillet, add the butter and let it melt. Add the minced garlic and sauté until fragrant, about 30 seconds.
Step 4
Pour in the heavy cream and bring it to a gentle simmer. Let the cream reduce for 4-5 minutes, stirring occasionally.
Step 5
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.
Step 6
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.
Step 7
Return the cooked shrimp to the skillet and toss everything together to ensure even distribution of the sauce.
Step 8
Remove from heat and garnish with freshly chopped parsley before serving.
Step 9
Serve hot and enjoy your low carb Fettuccine Alfredo with Shrimp.
Nutrition Facts
| Serving size | (1693.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2341.0 |
| Total Fat 157.9g | 0% |
| Saturated Fat 88.3g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 1358mg | 0% |
| Sodium 10641.9mg | 0% |
| Total Carbohydrate 63.9g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 55.0g | |
| Protein 161.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1391.8mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 3166.1mg | 0% |
Source of Calories