Guide Creamy Shrimp Alfredo: 7 Indulgent Secrets

The Ultimate Guide to Creamy Shrimp Alfredo with Zucchini Noodles (30-Minute Keto Recipe)

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Spiralize 4 medium zucchinis. Place in a colander, toss with 1/2 tsp salt, and let sit for 20 minutes to ‘sweat.’ Squeeze out all excess moisture with your hands or paper towels. Set aside.
Peel and devein 1 lb of large shrimp. Pat them completely dry with paper towels and season with salt, pepper, and paprika.
In a large skillet, melt 2 tbsp of butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Add 2 minced garlic cloves in the last 30 seconds. Remove shrimp from the skillet and set aside.
Reduce heat to low. Add the remaining 1 tbsp of butter and 4 oz of softened cream cheese to the skillet. Whisk until the cream cheese is melted and smooth.
Slowly whisk in 1 cup of heavy cream until fully combined. Bring to a gentle simmer (do not boil).
Remove the pan from the heat. Gradually stir in 1 cup of freshly grated Parmesan cheese until the sauce is thick and velvety. Season with salt and pepper to taste.
Add the dry zucchini noodles and cooked shrimp back to the skillet. Toss gently to coat everything in the sauce. Garnish with fresh parsley and serve immediately.