This Keto Low-Carb Creamy Garlic Shrimp Alfredo is a rich, indulgent dish that’s packed with flavor—without the carbs! Juicy, pan-seared shrimp are coated in a velvety garlic parmesan Alfredo sauce, making every bite irresistibly creamy. Served over zucchini noodles, spaghetti squash, or your favorite pasta alternative, this dish is a perfect way to enjoy a comforting, restaurant-quality meal while staying on track.
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Ready in under 30 minutes, it’s a quick and satisfying option for busy weeknights or an elegant low-carb dinner!
Table of Contents
Why Readers Love This Recipe
⭐️⭐️⭐️⭐️⭐️
O-M-Gina this recipe is so quick, easy and tastey!! I made it as the recipe states and it was delicious. Then I played around with it by adding a few other seasonings/herbs. I still can’t believe how fast and easy this recipe is! Thank you so much for sharing this!!
~Rosie
Key Ingredients
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Zucchini – Used as a low-carb pasta alternative, zucchini noodles (zoodles) provide a light, fresh texture that pairs perfectly with the creamy Alfredo sauce. They absorb flavors well and keep the dish keto-friendly without the heavy carbs of traditional pasta.
- Kosher Salt – Helps draw out excess moisture from the zucchini to prevent watery noodles. It also enhances the overall flavor of the dish.
- Olive Oil – Used for sautéing the shrimp.
- Shrimp – The star protein! Shrimp is high in protein, low in carbs, and cooks quickly, making it a perfect addition to this creamy dish. It also adds a slightly sweet flavor that complements the rich Alfredo sauce.
- Garlic Cloves – Fresh garlic infuses the dish with a deep, savory aroma and classic Italian flavor. It enhances the sauce and pairs beautifully with shrimp.
- Unsalted Butter – Used for sautéing garlic and building the Alfredo sauce, butter adds richness and depth of flavor. Unsalted butter allows better control over the salt levels in the dish.
- Heavy Cream – The foundation of the Alfredo sauce, heavy cream makes it ultra-rich and creamy while keeping it keto-friendly with zero carbs.
- Cream Cheese – Adds extra creaminess and helps thicken the sauce, making it silky smooth.
- Parmigiano Reggiano Cheese – Aged Parmesan cheese melts into the sauce, adding a bold, nutty, and salty flavor. Using freshly grated cheese ensures a smooth, lump-free consistency.
How to Sweat Out Zucchini Noodles (Zoodles) & Why
This step is important, because if skipped, the pan will be filled with water and create more of a soup. It's happened to me, and trust, you don't want it! This steps also gives the zucchini a consistency and texture that is close to pasta.
- Salt the Zoodles – Place your spiralized zucchini noodles in a colander and sprinkle 1-2 teaspoons of salt over them. The salt draws out moisture.
- Let Them Sit – Leave them for 15-30 minutes to allow the excess water to release.
- Pat Dry – After sitting, use paper towels or a clean kitchen towel to press and absorb the moisture.
- Optional: Quick Sauté – For extra firmness, lightly sauté the zoodles in a dry pan (no oil) over medium heat for 1-2 minutes before adding sauce.
This simple step ensures your zoodles stay firm, soak up flavor, and don’t dilute your creamy Alfredo sauce!
How to Make Keto Shrimp Alfredo
Simple and easy to follow!
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Sweat out the zucchini to remove excess moisture.
- Heat a skillet on medium-high heat. Add olive oil, shrimp, and minced garlic. Cook each side of the shrimp for 1-2 minutes until bright pink.
- Remove the shrimp from the skillet and set aside on a plate.
- Add butter to the skillet on medium heat. Allow the butter to partially melt and then add chunks of cream cheese, Parmesan reggiano, heavy cream, red pepper flakes, and salt and pepper to taste.
- Stir continuously until the cheese has melted.
- Add the shrimp and zucchini noodles to the pan. Stir to coat the zucchini. Cook until the zucchini softens.
Do The Noodles Taste Like Pasta?
No. The shape provides a nice substitute for a dish like this, but nothing tastes like bread or pasta....but bread and pasta.
What Side Dishes to Pair
Cauliflower Mash
Air Fryer Roasted Green Beans
Roasted Garlic Brussels Sprouts
Zucchini Pasta Salad
How to Store
Store zoodles separately to prevent them from getting soggy. Refrigerate the dish for up to 4 days in an air tight container.
How to Reheat
Stovetop (Best Method): Reheat gently over low heat, stirring frequently. Add a splash of heavy cream or broth to restore the sauce’s creaminess.
Microwave: Heat in 30-second intervals, stirring between each, to prevent the sauce from separating.
Avoid High Heat. Overheating can make the shrimp rubbery and cause the sauce to break.
Freezer Tips
Shrimp and dairy-based sauces don’t freeze well, as they can become grainy or separate when reheated. Alfredo sauce alone can be frozen in a separate container for up to 2 months.
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More Keto Alfredo Recipes
Keto Low Carb Fettuccine Chicken Alfredo
Keto Low Carb Chicken Alfredo Fathead Pizza
Instant Pot Spaghetti Squash Alfredo
Click here for a complete listing of Keto Low-Carb Recipes.
Keto Low-Carb Creamy Garlic Shrimp Alfredo
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 pounds zucchini, spiralized the number of zucchini will vary based on size, this is about 4-5 zucchini
- ¼-1 teaspoon kosher salt Adjust to suit the amount you need to dry out the zucchini.
- 1 tablespoon olive oil
- 1 pound shrimp peeled and deveined
- 3-4 garlic cloves Minced
- 2 tablespoons unsalted butter
- ½ cup heavy cream If you prefer a lot of cream sauce, try ¾ cup
- 4 oz cream cheese Cut into small chunks.
- ½ cup grated Parmesan reggiano cheese
- salt and pepper to taste
- ¼ teaspoon red pepper flakes Optional
- ½ -1 teaspoon Italian Seasoning Optional
Instructions
- Line a sheet pan with paper towels. Place the zucchini noodles on the paper towels. Sprinkle with the ¼ teaspoon of salt. Allow the zucchini to sit for 30 minutes to sweat out excess water.
- Heat a skillet on medium-high heat. Add the olive oil, shrimp, and minced garlic. Cook each side of the shrimp for 1-2 minutes until bright pink.
- Remove the shrimp from the skillet and set aside on a plate.
- Add the butter to the skillet on medium heat. Allow the butter to partially melt and then add the chunks of cream cheese, Parmesan reggiano, heavy cream, red pepper flakes, and salt and pepper to taste.
- Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve.
- Add the shrimp and zucchini noodles to the pan. Stir to coat the zucchini. Cook for 3-4 minutes until the zucchini softens.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Rachel N says
I let the zoodles dry for over an hour and as soon as I put them in the pan they leaked water rendering it completely tasteless. Waste of zucchini and shrimp ):
staysnatched says
How were they tasteless if you made the sauce? That sauce is far from tasteless. If you didn't wring out the water from the noodles that you allowed to sweat out, then yes it will end up right in the pan.
Dee says
Love this recipes, my friends all want to make it! I have made it many times. Thank you!
staysnatched says
You're welcome! I'm glad you enjoy it.
Cyn says
This is my and my boyfriend's favorite recipe! We had andouille sausage and Old Bay cajun seasoning to the mix with an extra zucchini for balance. Sooo delicious! Thank you Brandy for the recipe!
staysnatched says
I'm so glad to hear it. I'm glad you enjoyed it.
Anonymous says
This was sooo good, I used Skinny noodles instead of Zucchini and loved it. can,t wait to make more.
Diane says
Loved it, sooo good, used Skinny noodles instead real good.
staysnatched says
I’m glad you enjoyed it!
Diane says
I love this and I used the skinny pasta instead of Zucchini, so good
staysnatched says
So glad to hear it!
Linda says
I like this recipe but I added sautéed mushrooms, onions and spinach!
staysnatched says
So glad to hear it!
Kathy says
Once ingredients are ready (shrimp peeled/deveined, zucchini noodled) this comes together quickly. Our garden is always overflowing with zucchini so this recipe is another one for the summer months
staysnatched says
I'm glad you enjoyed it!
Esther says
I know I'm late to the party, but I made this for dinner a couple times and loved it! However, I only put half the cheeses.
I do agree with a previous comment it tastes like a restaurant-style meal.
Thanks so much for sharing!
staysnatched says
You're welcome!
Ed says
Just ate this for dinner. I used konjac angel hair pasta instead of zucchini. I added a little dehydrated onion. It was delicious.
Next time I will substitute chicken for my non seafood eating family. Thanks
staysnatched says
Awesome.
Tarsha says
Definitely a keeper!!!
staysnatched says
Glad to hear it!
Tami C. says
This is such an easy and affordable dish, and beyond delicious! You definitely have my loyalty to try many of your other recipes.
By the way, my son said he thinks it's the best Alfredo I've ever made.
staysnatched says
Yay! So glad to hear it.