Keto Alfredo Sauce for When You Miss Those Carbs
Pasta has never been one of my favorite foods, but boy, could I put down a lot of it when given the chance! My biggest weaknesses have always been cereal and any bread or roll I could lather up with butter, but as mentioned in a previous post by Matthew, we have mastered The Best Keto Bread on the Internet so we no longer miss it. However, for some reason I find myself missing pasta more than ever, and when I miss something I must recreate it keto-style which is exactly what we did. We present to you our Low Carb Fettuccine Alfredo with Blackened Shrimp and you won’t be disappointed with this rich and creamy keto alfredo sauce.
Keto Alfredo Sauce and Blackened Shrimp: The Ultimate Duet
Normally, Matthew and I collaborate on the entire dish – spoons and forks flying, spices spilling, feet stepping on other feet (human and cat). It’s like a beautiful dance! But, this time we decided to compose the dish more like a duet. I performed the Keto Alfredo sauce and Matthew performed the blackened shrimp, and it worked just as beautifully!
Performer One: Keto Alfredo Sauce
I began the performance by pulling out the essential ingredients I would need for a traditional Alfredo sauce:
- Cream Cheese
- Butter
- Heavy Whipping Cream
- Parmesan Cheese
- Garlic Powder
- Salt and Pepper
I wanted traditional because I hadn’t had a good Alfredo sauce in a while and the subtly of a traditional sauce would play the perfect pairing with the heavily seasoned blackened shrimp! In any musical composition, it’s important to know who will be performing by your side so you can work your own strengths as well as the strengths of the second performer! I not only knew the second performer well, but I also knew how he worked in the kitchen and what he had planned for the shrimp, and this made my job a whole lot easier.
I added the ingredients to the saucepan one-by-one allowing each to incorporate into one another and tasting several times along the way. It’s always important to taste your dishes prior to serving, especially sauces because they will likely be the centerpiece of your dish coating everything in sight! After letting the sauce reduce down, I had achieved perfection! I turned the heat down to simmer and patiently watched Matthew’s performance.
Performer Two: Blackened Shrimp
Just like in any great duet, Matthew had already begun putting together the seasoning for the shrimp while I was perfecting the sauce. He opted to use:
- Paprika
- Garlic Powder
- Onion Powder
- Thyme
- Cayenne
- Salt and Pepper
He coated the shrimp generously in the seasoning and placed them in a heated skillet as I continued to stir the Alfredo sauce. We were in perfect harmony at that moment. Several minutes had passed and the shrimp seared up and “blackened” just the right amount. We knew it would not only taste incredible, but would make for the perfect photograph.
The Perfect Composition
The two main parts had been completed and set aside. We knew we couldn’t use pasta, but we needed something that would give us the pasta feel. If you haven’t discovered the zero-carb, zero-calorie noodle you’ve been missing out! There are multiple brands, but we used Miracle Noodles for this dish.
First, we rinsed and dried the noodles on paper towels. Second, we heated them in a pan for about 5-7 minutes to dry out them even further. The instructions on the package don’t call for the second step we took, but we highly recommend it for these noodles. It helps to lose their jelly like consistency and odd smell. After they were completely dried out, we coated them in the Keto Alfredo sauce. It was glorious! We ended the performance by placing the blackened shrimp on the noodles and garnishing with parsley. All that was left to do was eat and enjoy!
Low Carb Fettuccine Alfredo
Ingredients:
Alfredo Sauce
- 2 oz Cream Cheese
- 2 tbsp Butter
- 1/4 cup Heavy Whipping Cream
- 1/4 cup grated parmesan cheese
- 1/8 tsp pepper
- 1/8 tsp garlic powder
- Pink Himalayan Salt (to taste)
Blackened Shrimp Seasoning (Makes Enough For a Few Batches)
- 1 lb raw shrimp
- 2 tbsp Paprika
- 1 tbsp garlic powder
- 1 tbsp Onion powder
- 1 tbsp Thyme
- 1 tbsp pepper
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp Cayenne Pepper
- 1 tbsp coconut oil
Noodles
- 2 Packages Miracle Noodles Fettuccine Style
Instructions:
Alfredo Sauce
- Melt the butter and cream cheese in a small sauce pan on low heat.
- Add the heavy whipping cream and parmesan cheese, and stir until fully combined.
- Season with garlic powder, salt and pepper.
- Rinse and dry zero carb noodles. Additionally, you can heat them in a pan on medium heat for 5 minutes (optional).
- Pour as much as or little Alfredo Sauce over the noodles and combine well.
Blackened Shrimp Seasoning
- Combine all ingredients in a bowl.
- Coat shrimp in seasoning.
- Add tbsp of coconut oil to skillet on high heat and place shrimp in pan.
- Cook until tender and “blackened.” Top the Alfredo and noodles with shrimp – Enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Hello this is Fabolous !!!
Was wondering if it can be frozen?
Thank you
I’m used to using shirataki noodles in Japanese dishes such as sukiyaki and in Japanese cooking, before using the shirataki noodles, you always have to immerse the shirataki noodles in boiling water for a minute or so. This removes the fishy smell. I wonder if this might help your recipe. Haven’t tried your recipe yet, but planning on it tomorrow! Been craving shrimp…in particular salt and pepper shrimp!
This recipe is phenomenal. I’ve been doing keto for 4 months and this was my favorite meal.
That’s awesome!
What is the serving size of the sauce?
Sorry, we don’t have that calculated. We just divide the entire recipe into 4 servings.
We are not shrimp fans. Would this seasoning work as well with chicken? Thank you!
Yes it would!
Sauce is delish!! But it seemed like the butter separated from the rest. What did I do wrong?
You may have cooked it for too long? If that happens you can try using an immersion blender and it will bring the sauce together.
This was AMAZING-ly delicious!! Tantalized the taste buds to their maximum! Surprisingly, the shrimp wasn’t too spicy hot. My hubby doesn’t like too spicy…but really loved this recipe—with a glass of water nearby 😉 I also used coconut milk in place of the heavy cream.
This was awesome. Served over garlic mashed cauliflower. Amazing!
Have you ever tried this with spaghetti squash?
We have not, but i bet it would be good.
Why not zoodles?
Sometimes it’s a txture thing
This sauce is great! Gets your fat macros high if you are low at the last meal. Add more garlic powder if you love garlic!
My cream cheese never quite melts… there are always little cottage cheese size pieces in it. Ideas?
Mine too… wondering if a mixer of some sort would help….it is still delicious!
I treated mine like a broken sauce. Turn up the heat and hit it with the whisk until it’s creamy and incorporated.
I used whipped cream cheese and there were no “cottage cheese” clumps. Hope that helps!
Try leaving it out for about an hour to let it come to room temp before using. I find this sometimes helps when using cream cheese in a sauce or when its called for in a baking recipe.
Why isn’t carb count given? Did l miss it along with calories?
Hey Christine! Here you go!
Calories: 250cals
Fat: 20g
Carbs: 3g
Fiber: 0g
Net Carbs: 3g
Protein: 13g
How much is a serving?
Just made this for lunch with zucchini noodles and it was amazing!! Thanks for the recipe! I added chicken and bacon!
Yum!! Zucchini noodles is a great change up.
This was absolutely delicious and I’ve been following you guys for a while now and trying a lot of your recipes. I am now trying to figure out how to log this in my fitness pal but I’m struggling! I didn’t use noodles. Only sauce and shrimp. Can you help with this?
The noodles are extremely low in calories and nutrition. The dish is the same nutrition with or without the noodles.
Just so you guys know, Garlic Powder and Onion Powder has about 5.6 to 7 carbs per tablespoon, you guys may want to go back and check your numbers in the nutritional facts if you were unaware of the hidden carbs there.
We’re aware of the carb count of spices. The spice amounts listed here is for multiple recipes worth of blackening seasoning.
Jack – Thx for that info. I was wondering where the carb content comes from and if it was the noodles. Now I’m wondering where the added carb count comes from in addition.
Can half n half be a substitute for the heavy cream?
Making the shrimp with zucchini noodles. Thanks
Yes it can. We just like using heavy cream for the higher fat content.
How much shrimp? One pound?
Yes, 1 lb
I may still be half asleep, but I didn’t see the quantity of shrimp used in the recipe. Do you remember how much was used for this to yield the correct nutritional info/servings?
Hubby and I are new to Keto…only 7days in! I must say I tried this and with a little tweaking of the cream and cream cheese to my taste. I LOVED it. I also used the blackening spices on chicken instead since I dont really care for shrimp. Thanks will be making it again!!
Mmm sounds great! Blackening spices go perfectly with alfredo!
I’ve actually been a little wary of trying shirataki noodles in western sauce dishes but this looks awesome. I might have to give it a try. Thanks for sharing!
Hey Helen – totally understandable! The texture and consistency can make them seem like they won’t work well in western sauces, but we suggest heating the noodles in a pan for about 10 minutes to dry them out as much as possible – that really makes a big difference! Be sure to stir them while in the pan so they don’t burn. Let us know how it turns out 🙂
What exactly do you mean heating the noodles up in a pan?
Dry? Low heat?
Sorry, I’m new to this.
Thank you
We suggest heating the noodles in a pan for about 10 minutes over medium hear to dry them out as much as possible – that really makes a big difference! Be sure to stir them while in the pan so they don’t burn.