Low-Carb Shrimp Alfredo Sauce
Low-Carb Shrimp Alfredo Sauce
Low-Carb Creamy Alfredo Shrimp Sauce
Low-Carb Shrimp Alfredo Sauce


500 g large raw shrimp, peeled
30 g butter, unsalted
1 tbsp olive oil
2 cloves of garlic, diced or thinly sliced
100 ml of white wine or chicken stock
300 ml cooking cream
50 g Grana Padano cheese, grated
sea salt, to taste
black pepper, to taste
fresh parsley, diced (abundantly)
1/2 lemon juice (optional)
Creamy Alfredo shrimp sauce goes perfectly with zoodles, or any low-carb pasta out there. It takes less than 30 minutes to make it, and it tastes divine!


1.Use a big pan (I even use my wok sometimes), add olive oil and let it heat on a medium-high temperature. Cook the shrimp alone, first
2.Once the oil is cooked, add half of the butter and shrimp and, lower the temperature. Cook it until it turns pink, and then flip each shrimp to the other side. Near the end, season it with salt and pepper. Do not cook them completely, they will continue cooking in the sauce.
3.After you have removed the shrimps from the pan, add the other half of butter, some more olive oil, and let the garlic release its beautiful aroma. Let it cook for about 3 minutes at a lower heat.
4.Adjust the amount of cream vs. stock/wine depending on how creamy you want it. Let it simmer for a while until it thickens up.
5.Put back the shrimp and add almost all Grana Padano cheese. Leave just a bit to sprinkle on top of each serving.
6.Let it all cook together for 5-10 minutes more. Once you've removed it from the stove, add parsley and some more salt and pepper, if necessary.
7.Serve it with low-carb pasta, cauliflower mach, zoodles or low-carb gnocchi. Bon Appétit!

I adore shrimp in any and every way cooked, and my all-time-favorite is creamy alfredo sauce. Once served with fettucini, nowadays I usually don’t have time to make low-carb gnocchi, so I go for good old zoodles.

Alfredo sauce matches perfectly with shrimp. This is a virtually carb-free and very simple recipe. It is easily made, and you can have the whole meal in less than 30 minutes if you’ve bought peeled shrimp. If you have to do it by yourself, this video by Gordon Ramsey helped me when I had to do it for the first time.

If you are eating this sauce with zoodles or gnocchi, you can go for smaller shrimp, so that everything blends together. However, I always choose bigger ones, and if you are serving this sauce with e.g., cauliflower mash I suggest selecting the bigger shrimp.

For the cream, you should combine cream and white wine or chicken/vegetable stock. I always choose wine because … well, I love cooking with wine, I love drinking wine – I love wine! But, when you are reducing the cream, and wine (or stock), make sure you don’t put the shrimp back in it at that point because it will definitely overcook. You want to add it near the end, let it cook together with the sauce for a couple of minutes, and it will be perfect!

You can lower the amount of cooking cream if you want this dish to have fewer calories and carbs. Some people add more, for extra creaminess – I find this amount to be perfect.

You can easily substitute Grana Padano for Parmesan. If you are not a fan of parsley, add some fresh basil, or thyme. As a final touch, right before serving, I would add the juice of half a lemon. It really brightens everything up and gives it a fresh, rounded flavor. I even serve it with quartered lemon, so that everyone can adjust this to their taste.

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