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.
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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 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.
Shelby says
I love that you added red pepper flakes to this! I live the keto lifestyle and my favorite thing about it is the creamy comforting dishes like this that you can enjoy guilt free!
Karen @ Seasonal Cravings says
I am loving all things zucchini these days. AND I find reducing my carb intake really helps me get my groove back on.
Bintu says
This was my kind of dish!
camila says
Still can't believe this delicious recipe is actually keto!! Amazing!! super mouthwatering!
Madi says
Everything about these noodles are amazing! Alfredo is one of my favorite sauces
Corey says
Absolutely amazing. Very tasty!!! Definitely keeping this recipe!!!
staysnatched says
Awesome! I’m glad you enjoyed it!
Linda Temple says
@Corey, me too!
Anonymous says
can it be taken in low carb? and how calori there? how many srving is also a questio????
staysnatched says
Hi there. Servings are noted in the recipe and nutrition facts are noted at the top of the post.
Sarah says
This sounds great! Do you know how many grams of carbs per serving?
staysnatched says
Hi there. It's 3 grams per serving.
Kim says
Hubby is a type 1 diabetic and counts total carbs. What is the total carb count per serving please? Thanks!!!
staysnatched says
Hi there. If you enter your branded ingredients used for the recipe in the calculator on MyFitnessPal it will provide total carbs.
Allison says
What is considered to be 1 serving? This is an AMAZING dish! LOVE IT!
staysnatched says
I'm so happy you love the dish! Thanks for trying it! Right above the recipe, I have listed that the entire recipe is 5 servings. So divide the entire recipe into 5 servings to get your one serving.
Casey says
Do you think this will freeze easy for later use?
staysnatched says
I haven't tried freezing it, so I'm not sure. I would imagine if packaged correctly it may be fine.
Charlene says
How do you measure the 5 servings?
staysnatched says
Place 5 equal portions onto plates or in bowls.
Mikaela Baldauf says
How much is 1 serving? By ounces or another measurement?
staysnatched says
1 serving is equal 1/5 of the total recipe. I don't have the weight.
kristy chown says
I loveee this meal but im trying to figure out what I did wrong. I used the right amount of butter in all 3 steps but the recipe is seepingggg butter. I heat up a bowl and have to drain butter out of it. Did this happen to anyone else?
staysnatched says
Is it butter that you are draining or excess water for the zucchini? Zucchini is a watery vegetable, so when you reheat this, there will be liquid from the sweating out of the zucchini. That's normal. If butter truly is your issue, use less butter.
Kathy Humann says
I made this last night and it was divine!!! The only change I made was to add about 3 T of white wine to the sauce and a little more cream, as it was really thick and I like sauce! Both hubby and I gave it a 10 out of 10!!!
staysnatched says
I love your wine idea! I'm glad you enjoyed it!
Rosie says
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!!
staysnatched says
haha! You're welcome! I'm glad you enjoyed it. I hope you try more of my recipes.
Terri Morgan says
Love this recipe! I added Old Bay instead of red pepper flakes as I'm a Maryland girl and everything's better with Old Bay!
staysnatched says
That sounds soooo good! Thanks for the tip.
Candy says
Just tried this recipe and it's delicious!
staysnatched says
I’m so glad you enjoyed it!
shery says
love it will do it tomorrow thank you
just need to calculate the nutrition like carbs fiber protein and sugar
Sandra says
Are the calories per serving
staysnatched says
Yes. You should calculate nutrition on your own using the branded ingredients you use in the recipe.
H says
Could you sub chicken for shrimp if you dont like seafood
staysnatched says
Yes you can.
Betty says
I let my zucchini dry for an hour and it was still very watery... I’m not sure what I am doing wrong:(
staysnatched says
Did you use salt and squeeze out the excess water as well? It will likely take you a few tries to master a method if you have never done this before. Zucchini is a vegetable filled with water. It will be impossible to drain all of it.
Derrick Lively says
place the zucchini in a clean tea towel and gather the corners together and squeeze. You should get a good amount of water out of it. And don't worry, it doesn't hurt the zucchini.
Tarsha says
This recipe is so delicious........
Thank you!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Nancy says
Amazing dish!
staysnatched says
Glad you enjoyed it!
Dale says
This is now one of my favorite Keto dishes! Quick and super easy. I did use chicken in lieu of the shrimp, and would also recommend adding a couple splashes of white wine to the sauce.
staysnatched says
I love white wine in my sauce! Great addition and chicken definitely works well.
Annette says
Delicious!!So easy to make and my husband said its restaurant worthy!!
Peggy says
This is amazing. Best sauce ever. I added sautéed mushroom and tomato (with the shrimp), and basil instead of parsley.
Thank you!!!!
staysnatched says
I love your modifications! Sounds delish!
Arnitria Smith says
I really enjoyed it
Clueless says
How do you do the noodles like that
staysnatched says
I use a spiralizer kitchen utensil. Swipe up and look at the one I linked from Amazon.
ALLISON PIERCE-WENDELL says
Thanks for this recipe. I food prepped and included this dish. I con't see how I can get 5 servings I got about 3-4 servings if I'm stingy...
staysnatched says
I recommend weighing your noodles and protein to be sure you are using the exact amount I am. I get 5 portions easily.
Cathy says
In addition to the salt and draining the zucchini on paper towels for 10 minutes, I "sweated" it in my oven at 200 degrees for 15 minutes. The result was wonderfully al dente noodles after warming them and the shrimp in the fantastically creamy and delicious sauce! My husband raved about this!!!!
Mo says
My daughter added fresh spinach to the recipe, I normally don't like cooked spinach but it was great in this. We omitted the shrimp just because we didn't have any on hand.
Tracy says
I used 2 pkg of frozen Green Giant zucchini Veggie Spirals - thawed in microwaved then put in a strainer while I cooked the (frozen) shrimp. Worked out great for this working mom who needed a quick keto dinner! The kids loved it too! Thank you!
NATALIE GRACE UNTALAN says
What is the nutritional break down?
staysnatched says
It's noted at the top of the post.
Kevin says
Oh my God this was so good. I would make this again and again....and again. The only thing was the zucchini was still too watery even after 30 minutes and squeezing more out. What I ended up doing was using a little bit of xanthan gum to thicken it back up. Soooooo good!
Candi says
This is a great keto-friendly dish!...I added mushrooms with the shrimp and garlic and they complimented this dish perfectly. Thanks so much for sharing!
staysnatched says
Glad you enjoyed it!
Derrick Lively says
Excellent dish! Just a note about draining zucchini. If you can't get enough water out of it by using salt then place the zucchini in a clean tea towel and gather the corners together and squeeze. This will get a lot of water out. It's best to wait till the end of the 30 minute salt bath. And don't worry, it doesn't hurt the zucchini at all. Enjoy!
Anonymous says
Thank you!
Msy Williams says
This recipe is amazing. Thank you for sharing!
staysnatched says
You're welcome! I'm so glad you liked it!
Arthur says
This recipe looks Awesome!!!!. Can I use frozen zucchini noodles? Or would fresh zucchini be better?
staysnatched says
As a rule of thumb fresh almost always works better for me in every recipe. I've never used frozen zucchini.
Kay says
Hi there, this may be a dumb question but is it possible to make a recipe like this dairy-free? Would a non-dairy substitute still be good? My husband loves shrimp and this recipe sounds great! But I can't do dairy. Thanks for your help!!
staysnatched says
Hi there, You can eliminate the cheese and cream cheese. I see lots of posts about people using cashews in vegan recipes. You may want to look into that method.
Leanne says
Omg my new favorite dish, thanks for sharing. I added mushrooms and broccoli, amazballs recipe ????????
Momof10 says
I have made this several times. It is so good!! My kids even like it. Thank you!
staysnatched says
So good to hear. I love that the kids like it!
Shelly says
I thought this was awesome!
staysnatched says
So glad you liked it!
Dana Armstrong says
I made this for dinner tonight restaurant quality . I was craving a creamy pasta dish. Been on Keto for 4 months and down 25lbs. Thanks for posting!
staysnatched says
Wonderful! I'm so glad you liked it!
Lorraine McKenzie says
This is a great recipe. My family really enjoyed it. I will definitely make this again. I will even try adding different meats. I am very grateful to you for sharing this recipe. So
Thank you!
staysnatched says
It will work great with other meat! Thank you for trying the recipe.
Karen Grosser says
I tired this and it was great,. However, I did two things batches, and by the end the parchment disappeared and my kitchen filled with smoke. So be careful and put fresh parchment in with each batch!!!
staysnatched says
I'm not sure what you are using parchment paper for. This recipe doesn't require any baking. Maybe you're mistaken?
Molly Pisula says
This looks amazing. I love using zoodles, though I totally had to laugh at your response to "do they taste like pasta?" I get asked that too, and no, they don't, but they still taste good and are so much better for you. Looking forward to trying this.
staysnatched says
ha! Yes, I get the question so often that I had to include it.
natasha meadows says
Excellent recipe! Will definitely remain a staple in my food rotation going forward.
Thanks for this recipe- delicious!
staysnatched says
Wonderful! So glad you enjoyed it!
Pete says
My wife said, “This cannot possibly be right! This is way too rich and wonderful to be on our diet. Get me the recipe so I can see”.
This was an unbelievable dinner!!!! Not enough words to adequately convey how Devine and how often I will make this.
10 stars
staysnatched says
Thank you for 10 stars! I'm so glad you enjoyed it!
Fay says
HANDS DOWN MY FAVORITE KETO DISH EVER
staysnatched says
YES! I'm so glad you love it.
Fitoru Fitness says
You just made keto meal-prepping the most approachable and easy thing ever. Thanks so much!