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.