Rich, creamy and cheesy best describes this easy to make keto shrimp alfredo recipe. Six ingredients, 15 minutes of effort and dinner is served! Let’s face it, dieting is not something most people consider fun to do. I know from personal experience when I hear the word diet, I think of all the foods I love that I cannot eat. Chocolate, fried food, creamy sauces, etc. The list goes on and on. I have been on the Keto diet for years and one thing I realized is that you can have the food you like, you just have to cook it a different way! That epiphany led me to create this website and the recipes within it.
Pasta is one of my all-time favorite foods so I knew when I started dieting there had to be a backup I could eat, and I would feel as if I was eating regular semolina or wheat pasta. Shrimp Alfredo just so happens to be one of my favorite pasta dishes, so I was determined to find an alternative that was not only delicious but one that offered close to zero carbs. Zoodles (spiralized strips of Zucchini) is not a bad option but for me they just don’t have the texture of regular pasta (although I do have quite a few recipes that used spiralized zucchini, this just isn’t one of them).
Fortunately, I found Zero Pasta in the health food section of the produce department in my local supermarket, and all was right with the world again! Zero Pasta is a shirataki noodle product made from ground up konjac yam and preserved in liquid mixed with calcium hydroxide solution which preserves the noodles but also causes a slight fishy smell. Fortunately, the noodles themselves don’t smell and with proper prep there is no trace of the liquid remaining as you cook them. More on that below.
To be honest at first I thought the noodles were a little strange. Each noodle appeared to be at least two feet long (OK, that’s an exaggeration but they are at least 12 inches long), they are packaged in a clear liquid and they smell kind of funny. Hear me out here though, I figured out how to get rid of the smell and be able to use the noodles just like regular spaghetti.
When using shiritaki noodles I first drain them in a colander then rinse them under cool water. I then place them back in a bowl and fill it to the top with water and add a few good dashes of salt. I do this at least three or four times before draining the noodles and getting ready to cook with them.
Note to self: The noodles seriously are very long so while they are draining in the colander I would suggest cutting through them with a knife a few times before cooking with them. I have a funny story about what happened when I first cooked with these and didn’t know to cut them. As I was pulling the pasta up from the pan with the heavy cream on it, I was so intent on finding the end of noodle I didn’t watch where my fork was going as I lifted it up. It wasn’t until I felt a bump did I realize I had literally smeared the entire forkful of pasta against my overhead microwave unit and still didn’t get to the end of the noodle!! Good times!!
Once you figure out how to rinse and prep the noodles the rest of this recipe is a breeze. Tender shrimp mixed with garlic, heavy cream, pasta and real Parmesan Reggiano cheese make for a delicious and satisfying meal. This easy to make Keto Shrimp Alfedo finished product will definitely satisfy your pasta cravings. It doesn’t get better than that!
Easy to make Keto Shrimp Alfredo Recipe
- 1 Frying Pan
- 1 Colander
- 1 Bowl
- 1 Spatula
- 1 Grater
- 2 8 oz bag Shirataki Noodles
- 1 Lb Medium Uncooked Shrimp Peeled, Deveined, Tail Removed
- 2 Tbs Olive Oil Divided
- 2 Tbs Minced Garlic Divided
- ¾ Cup Heavy Cream
- 1 Cup Parmesan Cheese Freshly Grates
- ½ Cup Romano Cheese Freshly Grated
- Pour shirataki noodles into colander. Rinse thoroughly. Pour rinsed noodles into a bowl and cover with water. Let sit for five minutes before starting the shrimp.
- Rinse shrimp then pat dry. Make sure all tails are removed.
- Pour one tablespoon olive oil into frying pan. Set heat at medium. When oil is hot add the shrimp.
- While shrimp is cooking rinse, drain and resoak noodles. You want to do this three times while waiting to add them to the pan.
- Stir shrimp making sure not to overcook them. When shrimp turn from gray to light pink, add in one tablespoon of the minced garlic. Cook for one more minute then remove pan from heat. Scrape onto a waiting plate and cover with paper towel to keep warm.
- Put frying pan back on the stove, turn heat to medium.
- Rinse and drain noodles one final time. Add to frying pan.
- Stir for five minutes while noodles release any remaining moisture. When all of the poisture is out of the pan, add remaining olive oil and remaining garlic. Toss with the noddles and heat for one minute.
- Pour in half of the heavy creamy and stir to coat the noodles. Add in remaining heavy cream.
- Add shrimp and toss with noodles and cream.
- When bubbles form around the edge of the frying pan mix in the two cheeses and stir until cream is thickened. NOTE** You can adjust both the cheese and cream to your liking. For creamier sauce add more heavy cream. The cheese is the thickening agent and occasionally the sauce might get too thick. Just add more cream if this happens.
- When sauce is the right consistency that you want, serve. Garnish with more cheese and a sprinkling of parsley.