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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

  1. 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.

  2. 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).

  3. 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.

  4. 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.