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.
So this recipe is definitely an awesome base. But as written, the sauce is only enough for two portions! I adapted slightly, doubling the recipe and adding another quarter cup of heavy cream and about a half cup to a cup of unsweetened vanilla almond milk. Obviously I know this changed my carb count, but still low carb! Delicious over zoodles and butter seared shrimp!
holy crap i didn’t realize i can alter serving sizes!!!! genius.
I used zucchini noodles and it was all wonderful and will be my go to dish when I want pasta.
We were looking for a keto-friendly Alfredo sauce recipe to have with yellow crookneck squash noodles (just spiralize them as you would zucchini noodles) and sautee lightly in either really good un-blended EVOO or butter. This was a “bad-word” YUMMO!!! Thanks for the recipe. Hubby wants it again tonight with dry-rubs St. Louis ribs!
Really enjoyed the sauce. Easy to make, tastes great. Served with chicken and miracle noodles. Making another batch, now. Thanks!
I doubled this recipe. It was wonderful. I doubled it making 8 servings. I divided ithose 8 servings between 3 people thinking it would be a total of 24 carbs divided by 3 equaling only 8 carbs each. When I put all ingredients into my carb counter it told me I had eaten 44 carbs. I’m devistated as this is my third day and was in ketosis this morning I’m very confused. Please advise.
Woah! Where does your carb counter say all the carbs are coming from? There isn’t any ingredient in the recipe that contains that many carbs.
I Used over zucchini noodles and added some of the Cajun spice to sauce, very good! Also used fresh garlic instead of powder.
Actually just made this, but used cauliflower rice instead of the Miracle Noodles. It’s so so good. Loved the blackening spice on the shrimp.
thank you for this, i use it as a sauce for chx, pork, stk, veggies, to dress up dinner and to use up the sauce within a week. thanks again 🙂
OMG!It IS the ultimate duo!!! The blackened shrimps were on point and the sauce was yuuuuuuummmmmm!!! It didn’t even feel like a keto version.. this recipe is a keeper !!! Thank you so much for sharing !!
This recipe was delicious! I loved the noodles! I will be using these in the future! I also love you Instagram post and website! The recipes are simple and easy to follow!
I’ll assume that the macros from recipe doesn’t include the approximately 4oz of shrimp? When I looked up macros for 4oz of shriits about 23g of protein.
You are correct!
Can zucchini noodles be used instead of the miracle noodles?
Yes!
I am new to Keto but so far I love it .tried this Alfredo with chicken… I was very happy that not only my husband liked it but my son also … cleaned their plates!!! Very simple to make …oh I used spaghetti squash also!! I will make this again thank you!!!
Could you all put the serving sizes on the recipes??
what are the serving size???
We divide the recipe into four servings!
I actually substituted zoodled zucchini for the noodles. Worked fine. Just don’t over steam the zucchini.
I like to cook bacon, cook them in bacon fat then marinate them in in the bacon fat.
This was absolutely delicious. My husband and I loved it. We stuck strictly to the recipe and he said this is a “keeper”.
Made this with partially dried zucchini ribbons, since nobody in our family likes the texture of Shirataki.
The amount of grated cheese in recipe is not enough; should be 1.5 times the amount of butter, which would be 3/8 cup. The grated cheese melts and turns creamy from the heat used to cook the dish, making the sauce a parmesan sauce. So, cream cheese isn’t necessary. The cream cheese and garlic change the flavor of the sauce and aren’t part of a conventional Alfredo. Adding freshly grated nutmeg makes the sauce traditional since nutmeg is included in many Italian white sauces (bechamel) and main course fillings (ricotta cheese filling for lasagna & shells). You could also add fresh flat leaf parsley to the top of the finished dish.
Thank you for your suggestions! The zucchini noodles sound like a winner!