Lighten up your favorite meal with this keto fettucine alfredo dish made with delicious zucchini noodles for dinner tonight!!
Happy Wednesday Guys!! If you haven’t noticed, I’ve been doing more low carb recipes to keep my glucose levels in check during this pregnancy. I hope you’ve been enjoying them as much as Baby Boy and I have! I decided to make this Keto Fettucine Alfredo with Shrimp and I couldn’t get enough. Hubby even asked me if it was healthy. Lol!! That’s just how tasty it is. I simply used the same alfredo sauce in my Jerk Salmon Fettucine Alfredo and Overboard Seafood Linguine Alfredo.
This Keto Fettucine Alfredo with Shrimp recipe is sure to please. If you haven’t tried spiralizing, I highly encourage you to get your spiral on!!! I’ve used these noodles in traditional spaghetti, shrimp scampi pastas and so much more!! I love that we can still enjoy the traditional comfort food flavors without all of the carbs, sugar and guilt.
Keto Fettucine Alfredo with Shrimp
Did I mention that I’m back down to my prepregnancy weight? No worries! Baby is growing fine and doctor says it’s completely healthy to lose weight when you’re pregnant!! Especially when you’re obese to boot!! Darn BMI charts!!!
Anyway, jokes aside, I’ve got to do better and this Keto Fettucine Alfredo with Shrimp helps me do just that. I sure hope you’ll try it and tell me what you think!! We surely didn’t miss the pasta in this tasty Keto Fettucine Alfredo with Shrimp and I’m happy to say that we’re totally living that guilt-free life! Romans 8:1 and 2 Corinthians 5:17…Say Grace and enjoy!
Keto Fettucine Alfredo with Shrimp
Ingredients
- 4 large zucchini or yellow squash spiralized and drained
- 1 lb. jumbo shrimp cleaned and deveined
- olive oil
- 3 lg. garlic cloves minced
- Kosher salt and white pepper
- ½ c. freshly grated romano heaping
- ⅓ c. freshly grated parmesan heaping
- 1.5 stick butter
- 1 and 1/4 c heavy cream
- parsley optional garnish
Instructions
- Heat olive oil in a large saute pan with high sides. Season shrimp with salt and pepper. Cook shrimp in olive oil for 2 minutes on each side. Remove and set aside.
- Melt the butter over low heat in same skillet. Add minced garlic and saute for a couple minutes on medium. Careful not to burn it. Add the cream and combine well. Stir in cheeses over medium heat until melted and smooth.
- Add shrimp and zoodles to the sauce to coat and toss until heated through. Garnish with parsley. Serve immediately. Say Grace and enjoy!
Yum! This recipe sounds delicious! I love the added shrimp!
Thanks Lauren!
I love zucchini noodles! This is such a great way to use them.
This looks like a delicious keto version of scampi. I hope you and the baby are doing well.
Thanks Lisa! Just 42 more days!!!
This is a really beautiful dish. Love all the color and flavors!
Thanks Dana!
Shrimp and pasta pair so well together. You can never go wrong with pasta any night of the week. I would even serve this to guests for an easy entertaining dinner.
Thanks Chef G!
wowzer this is over the top looking I would even eat this one for breakfast it mouth watering delicious looking.!
Me too, Claudia!!
It’s a rich zucchini season in my region, so your delicious recipe comes handy for a variation of our beloved zoodles recipes. Thank you for sharing, Felesha:)
Super!