Keto Shrimp Alfredo with Spaghetti squash noodles and asparagus
Easy Keto Shrimp Alfredo with Spaghetti Squash noodles and asparagus is thick, rich, and full of garlicky buttery parmesan flavor in under 20 minutes!
I love rich, delicious pasta dishes – but high-carb foods and a keto diet are not friends. I’ve recently fallen in love with spaghetti squash – steamed and carved, spaghetti squash is a nutritious swap for pasta in a variety of dishes. This recipe is great for all seasons with its creamy sauce and fresh zests of lemon. Summer, fall, winter, spring, this recipe will be on repeat!
Today I’ve partnered with Atkins Nutritionals to create this rich and creamy shrimp dinner that’s sure to please…and indulge your cravings for a decadent pasta dinner on a low carb or keto diet! This low carb comfort food even fooled my kids!
If you love this Keto Shrimp Alfredo With Spaghetti Squash Noodles and Asparagus Recipe as much as I do, please hit the “tried it” button on Pinterest and “PIN” the image below to save this recipe for later and share it with others!
Give @AtkinsNutritionals a follow and share your favorite #lowcarb recipe on Instagram by tagging the brand! I’m doing a giveaway of their delicious low carb lifestyle book
“Atkins: Eat Right, Not Less Your Guidebook for Living a Low-Carb and Low-Sugar Lifestyle” to five special fans who follow Atkins. Tell them I sent you!
To enter the Atkins giveaway:
1. Subscribe to my blog and follow @AtkinsNutritionals on Instagram
2. Tell me any recipe you would like a keto friendly version of or post your favorite
low carb recipe and tag Atkins
3. In one week, I will send out a book to five lucky participants
How to make Keto Shrimp Alfredo with Spaghetti squash noodles
Step 1: Steam the spaghetti squash in the microwave! That’s right! Simply cut the spaghetti squash in half lengthwise. Scoop out all the seeds and place the squash (cut side down) into a microwave safe glass dish. Fill the dish with about a 1/2″ of water and microwave on high for 13 minutes. I used a large spaghetti squash so I had to cook each half separately. Scoop out the yummy noodles with a spoon and set aside.
Step 2: Melt the butter and cook the shrimp! Melt the butter in a skillet over medium-high heat. Add garlic and cook for about one minute. Add the shrimp and asparagus and cook on each side for about 2 minutes. Remove from skillet and squeeze half a fresh lemon over the top (about 1 tsp) and set aside. Shrimp cooks very quickly. If you fear it hasn’t cooked all the way through, don’t worry because we will be adding it back into the alfredo sauce at the end (will cook more).
Step 3: Whip up the creamy alfredo sauce! Melt butter in the same skillet over medium heat. Add garlic and cook for about one minute. Whisk in water and heavy cream. Add cream cheese and grated Parmesan cheese, continuously whisking until smooth.
Step 4: Add the shrimp and asparagus! Add back in the cooked shrimp and asparagus. Stir until blended together. Add in fresh grated lemon zest and season with salt and pepper to taste.
This low carb alfredo makes great leftovers. If you don’t have any shrimp, feel free to make it with chicken. You can also sub out the asparagus for broccoli, arugula, or spinach. I have made it will all of these variations and it is always equally as tasty!
Keto Shrimp Alfredo with Spaghetti squash noodles and Asparagus Recipe
Keto Shrimp Alfredo with Spaghetti Squash Noodles and Asparagus Recipe
Ingredients
- 8 tbsp butter separated into 6 and 2
- 4 cloves of garlic
- 1 lb shrimp
- 6 tbsp water
- 8 oz cream cheese
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1 bundle of asparagus cut into 3rds
- 1 medium to large spaghetti squash steamed and hollowed
- 1 lemon zested and sliced in half
- salt and pepper to taste
Instructions
-
Steam the spaghetti squash in the microwave. Simply cut the spaghetti squash in half lengthwise. Scoop out all the seeds and place the squash (cut side down) into a microwave safe glass dish. Fill the dish with about a 1/2″ of water and microwave on high for 12 minutes. I used a large spaghetti squash so I had to cook each half separately. Scoop out the yummy noodles with a spoon and set aside.
-
Melt 2 tbsp of the butter in a skillet over medium-high heat. Add garlic and cook for about one minute. Add the shrimp and asparagus and cook on each side for about 2 minutes. Remove from skillet and squeeze half of a fresh lemon over the top (about 1 tsp) and set aside. Shrimp cooks very quickly. If you fear it hasn’t cooked all the way through, don’t worry because we will be adding it back into the alfredo sauce at the end (will cook more).
-
Melt remaining 6 tbsp of butter in the same skillet over medium heat. Add garlic and cook for about one minute. Whisk in water and heavy cream. Add cream cheese and grated Parmesan cheese, continuously whisking until smooth.
-
Add back in the cooked shrimp and asparagus. Stir until blended together. Add in fresh grated lemon zest and season with salt and pepper to taste.
This is a sponsored conversation written by me on behalf of Atkins. The opinions and text are all mine.
Add to favorites or read later
OMG, i had no idea you could make spaghetti squash in the microwave. You have no idea how great this is when you live in AZ and avoid using the oven in the summer months.
life changing right!? I lived in AZ for several years, I know what those summers are like!
Pretty much any recipe with pasta for me! This kept shrimp Alfredo looks amazing I’m definitely going to try it!
I think you will love it. Thanks for stopping in Megan
How much heavy cream do you use?
1/2 cup. Dont forget to enter the giveaway for the recipe book. Just let me know what other kinds of keto recipes you’d like to see, subscribe here, and follow @atkinsnutritionals on Instagram.
Looks amazing! Do I melt 6T butter with the Shrimp and 2T with the sauce? Thank you!
That is correct