Keto Shrimp Fettuccine Alfredo

Keto Shrimp Fettuccine Alfredo

Indulge in the luxurious flavors of a gourmet Keto Shrimp Fettuccine Alfredo, where succulent shrimp meets creamy Alfredo sauce atop tender zucchini fettuccine. This recipe offers a sophisticated twist on a classic favorite, tailored for those embracing a low-carb lifestyle. With its rich textures and harmonious blend of ingredients, it promises a culinary experience that satisfies both the palate and the health-conscious mind.

Preparation of Shrimp: To begin, the succulence of large, peeled, and deveined shrimp is enhanced through a simple yet flavorful seasoning. In a skillful infusion of olive oil, garlic, paprika, and optional red pepper flakes, each shrimp becomes a canvas for the marriage of vibrant aromas and delicate spices. Sautéed to perfection, these shrimp embody a tender, pink opulence that sets the stage for the dish’s gourmet appeal.

Creation of Alfredo Sauce: The Alfredo sauce, a cornerstone of this culinary masterpiece, unfolds with the creamy elegance of heavy cream, grated Parmesan cheese, cream cheese, and minced garlic. Through careful coaxing over medium heat, these ingredients intertwine to form a velvety symphony of flavors. Seasoned with a precise balance of salt and pepper, the sauce emerges as a testament to the artistry of Keto cuisine, offering richness without compromise.

Preparation of Zucchini Fettuccine: In a nod to the Keto ethos, traditional fettuccine yields to the verdant allure of zucchini, expertly transformed into noodle-like strands. With the deft touch of a vegetable spiralizer, these zucchini fettuccine ribbons embody both texture and taste. Seasoned delicately with salt and pepper, they await their immersion into the decadent embrace of Alfredo sauce.

Marriage of Ingredients: As zucchini fettuccine dances in the simmering depths of Alfredo sauce, the shrimp rejoins the ensemble, infusing each bite with oceanic allure. Through gentle coaxing and judicious stirring, the flavors intermingle, creating a tableau of culinary splendor. In a final flourish, fresh parsley garnishes the dish, offering a verdant contrast and a sensory invitation to indulge.

Conclusion: Elevating the concept of Keto cuisine to new heights, this gourmet rendition of Shrimp Fettuccine Alfredo exemplifies the marriage of health-conscious choices and epicurean delights. From the succulence of shrimp to the velvety embrace of Alfredo sauce and the verdant allure of zucchini fettuccine, each element harmonizes to create a symphony for the senses. Embrace the journey towards culinary excellence with this low-carb masterpiece that invites both indulgence and well-being.


Keto Shrimp Fettuccine Alfredo


For the shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes (optional)

For the Alfredo sauce:

  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons cream cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

For the fettuccine:


  1. Prepare the zucchini fettuccine by using a vegetable spiralizer to create noodle-like strands. Set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add the shrimp to the skillet. Season with salt, pepper, paprika, and red pepper flakes. Cook the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  4. In the same skillet, add heavy cream and minced garlic for the Alfredo sauce. Bring to a simmer over medium heat.
  5. Whisk in the cream cheese and grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
  6. Add the zucchini fettuccine to the Alfredo sauce in the skillet. Toss gently to coat the zucchini noodles with the sauce. Cook for about 2-3 minutes until the zucchini noodles are just tender but still crisp.
  7. Return the cooked shrimp to the skillet. Stir gently to combine with the Alfredo sauce and zucchini noodles. Cook for an additional 1-2 minutes until everything is heated through.
  8. Remove from heat and garnish with chopped fresh parsley.
  9. Serve hot and enjoy your Keto Shrimp Fettuccine Alfredo!