The Ultimate Low-Carb Alfredo That Hits the Spot
If there was one dish that defined my twenties, it was fettuccine Alfredo. Working in Italian restaurants meant an endless supply of creamy, decadent pasta, and I took full advantage. While nothing can truly replace that carb-loaded classic, this Keto Blackened Shrimp Alfredo comes incredibly close to satisfying that deep-seated craving. Spicy, blackened shrimp is piled high on a bed of tender noodles smothered in a rich, creamy Alfredo sauce—all without the carb count. It’s a luxurious, restaurant-worthy meal that’s ready in just over 30 minutes. I love serving it with a crisp Caesar salad to complete the experience.
Ingredients
• 1 pound / 450g large raw shrimp (25/30 count), peeled, deveined, and tails removed
• ¼ cup / 30g Blackening Seasoning
• 3 tablespoons / 45ml avocado oil, divided
• 1½ cups / 360ml Dairy-Free Alfredo Sauce
• 24 ounces / 680g fettuccine-style shirataki noodles
• ½ teaspoon / 3g sea salt
• ¼ teaspoon / 1.5g ground black pepper
• 2 tablespoons / 8g chopped fresh flat-leaf parsley (optional garnish)
Instructions
1. Directions
2. In a medium mixing bowl, combine the shrimp, blackening seasoning, and 2 tablespoons of the avocado oil. Toss well to ensure the shrimp are evenly coated.
3. Prepare the shirataki noodles by rinsing them thoroughly under cold water and draining well. Heat the remaining 1 tablespoon of avocado oil in a large skillet over medium heat. Add the drained noodles, sea salt, and pepper. Sauté for 5 minutes, stirring frequently, until the noodles are completely dry.
4. While the noodles are cooking, gently warm the Alfredo sauce in a separate large saucepan over medium-low heat until just heated through. Reduce heat to low to keep warm.
5. Transfer the dry-fried noodles from the skillet directly into the saucepan with the warm Alfredo sauce. Toss to combine and keep warm over low heat.
6. Place the same skillet back over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until they are pink, opaque, and cooked through.
7. To serve, divide the sauced noodles among four plates and top with the hot blackened shrimp. Garnish with fresh parsley, if desired.
Nutritional Information
• Per Serving
• CALORIES: 347
• FAT: 11.4g
• PROTEIN: 29g
• TOTAL CARBS: 7.4g
• FIBER: 5.3g
• NET CARBS: 2.1g
Pro Tips
• To eliminate the signature odor of shirataki noodles, rinse them under cold running water for a full minute before draining. The crucial next step is to pan-fry them in a dry skillet as directed to dramatically improve their texture.
• For a different low-carb base, serve the blackened shrimp and Alfredo sauce over zucchini noodles (zoodles) or roasted spaghetti squash.
• This recipe is easily adaptable with other proteins. Swap the shrimp for 1 pound of bite-sized chicken breast pieces or thinly sliced sirloin steak, adjusting cook time as needed.
FAQ
Q: How do I get rid of the shirataki noodle smell
A: To eliminate the signature odor of shirataki noodles, rinse them under cold running water for a full minute. The crucial next step is to pan-fry them in a skillet as directed in the recipe to remove excess water and dramatically improve their texture.
Q: Can I use a different low-carb noodle for this alfredo
A: Absolutely. If you prefer not to use shirataki noodles, this blackened shrimp and Alfredo sauce is also delicious served over zucchini noodles (zoodles) or roasted spaghetti squash for another great low-carb option.
Q: What other protein can I use besides shrimp
A: This recipe is very versatile. You can easily swap the shrimp for 1 pound of bite-sized chicken breast pieces or thinly sliced sirloin steak. Just remember to adjust the cooking time as needed for the different protein.
Q: How many net carbs are in this keto alfredo
A: Each serving of this Keto Blackened Shrimp Alfredo contains only 2.1 grams of net carbs, making it a perfect meal for a low-carb or ketogenic diet.
