Low Carb Shrimp Alfredo

  • Author: Carmella
  • Yield: 2 1x


A super simple homemade alfredo sauce recipe that will most certainly replace your favorite jarred sauce. You only need a few ingredients for this decadent low carb, gluten free sauce. No Béchamel sauce required!



  1. 2 Medium Zucchini
  2. 10 Oz Raw Shrimp, peeled and deveined
  3. 4 Tbs Unsalted Butter, divided
  4. 2 Oz Full Fat Cream Cheese
  5. 1/2 Cup Heavy Cream or Half and Half
  6. 1/4 Cup Parmesan Cheese
  7. salt & pepper
  8. Smoked Paprika to taste


  • Shred, slice, or spiralize your zucchini using your desired method. At this point you can saute the zucchini in a little olive oil, salt, and pepper but I usually like mine raw.

  • In a skillet over medium high heat, melt two tablespoons of the butter. Add the shrimp and sauté until the shrimp turns pink and curls up. Remove from the heat and set a side.
  • Place the same skillet you cooked the shrimp in back onto the stove and reduce the heat to medium. Add the remaining two tablespoons of butter and the cream cheese, allowing it to warm up and melt slightly.
  • Add the cream and Parmesan cheese to the cream cheese/butter mixture. Finally, add salt and pepper to taste.


  • Serving Size: 2
  • Calories: 551
  • Sugar: 5
  • Carbohydrates: 11
  • Fiber: 2