Keto Low-Carb Creamy Garlic Shrimp Alfredo

Keto Low-Carb Creamy Garlic Shrimp Alfredo
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 573.9
  • Total Fat: 50.6 g
  • Cholesterol: 257.0 mg
  • Sodium: 763.7 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 28.3 g

View full nutritional breakdown of Keto Low-Carb Creamy Garlic Shrimp Alfredo calories by ingredient
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Yum! From Added broccoli and sausage Serve over miracle noodles Yum! From Added broccoli and sausage Serve over miracle noodles
Number of Servings: 4


    1 tablespoon olive oil
    1 pound shrimp peeled and deveined
    1 tablespoon minced garlic
    2 tablespoons butter
    1/2 cup heavy cream If you prefer a lot of cream sauce, try 3/4 cup
    4 oz cream cheese cut into chunks
    1/2 cup Parmesan reggiano cheese shredded
    1/4 teaspoon red pepper flakes optional
    salt and pepper to taste
    parsley to garnish
    1 sausage Evergood Hot Link Sausage-1/2 sausage
    1.3 stalk Broccoli, fresh
    0.6 cup Cheese, Lucerne Medium Cheddar Shredded Cheese ss 30 grams


THIS RECIPE NUTRITION IS FOR SHRIMP/SAUCE ONLY. NO ZOODLES. Chop broccoli into small pieces, peel the stalks then grate. Microwave with 2 Tbsp water and covered in Saran Wrap for 2 min. 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. Dice then Brown sausage in separate pan. Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve. Add broccoli and browned sausage pieces. Add the shrimp and zucchini noodles to the pan. Stir to coat the zucchini. Cook for 3-4 minutes until the zucchini softens. Sprinkle with parsley to serve. Serving Size:

Number of Servings: 4

Recipe submitted by SparkPeople user FBEEZY.

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