Keto Cajun Shrimp Alfredo

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This keto shrimp alfredo is packed full of flavor with a Cajun twist. It is easy to make and takes less than 30 minutes! Made with simple ingredients, plus my low-carb secret weapon hearts of palm noodles, this pasta dinner will soon become one of your family's favorites!

 

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MORE KETO & LOW CARB PASTA RECIPES

Cauliflower "Mac and Cheese" | Chicken Alfredo Zoodle Bake

 

This Keto Cajun Shrimp Alfredo, Oh MY!!

 

I have to say that the first thing I missed and obsessed about when I went low carb was pasta.

I can take or leave potatoes, bread is convenient for getting food into my face but I don't love it, and my body has actually started having a not so favorable reaction to rice so that wasn't an issue for me either.

But pasta?

Ya, I was the mac and cheese queen so pasta was a hard one. I have tried SO many different pasta substitutions!

Also, living with a carbivore, I get his 100% honest opinions of everything I try to put in front of him to replace pasta!!

Let me break down how it has gone so far.

Keto-Friendly Pasta Substitutes

These are the ones I have tried.

 

Zucchini noodles/Zoodles - This was the first thing I tried in my search for keto-acceptable pasta. It really doesn't fool anyone into thinking they are eating pasta, but I do love the flavor of zucchini so I have always enjoyed eating them in dishes like this Chicken Alfredo Zoodle Bake and Beef Zoodle Stir Fry.

 

Zoodle Pros: Zucchini is available year-round, quick and easy to make, doesn't need costly equipment, is very low in calories, low in carbs, and gluten-free.

 

Zoodle Cons: Not everyone likes zucchini, can be very watery.

 

Other vegetable "noodles" - Zucchini isn't the only veggie you can make noodles out of. Other types of "voodles" out there, you can use are summer squash/yellow squash, cucumber, broccoli stems, winter squash (butternut and acorn are the most popular), beets, turnips, or radishes, just to name a few. We fell in love with butternut noodles when I made this Butternut Squash Noodles with Browned Butter and Parmesan Cheese.

 

Spaghetti Squash - I remember being a kid and my Mom plopping a plateful of spaghetti squash with Ragu spaghetti sauce on it down in from of me. I was not a happy camper, at all! My Dad wasn't a fan either so that was the first and last time I ate spaghetti squash until I was an adult. But I decided to give it a whirl again a few years back. I wasn't even low carb then, but I was trying to watch my calories. I plopped a bowl of this Herbed Spaghetti Squash with Garlic and Parmesan down in front of my daughter and waited. She inhaled it and went back for seconds! I took that as a win. Plus the hubby liked it too so I put that in the win column!

 

Spaghetti Squash Pros: Many grocery stores carry spaghetti squash year-round, mild flavor is enhanced by whatever sauce you choose to put on it, and no special equipment is needed.

 

Spaghetti Squash Cons: Can be a bit hard to cut so a good sharp chef's knife is a must, takes about 45 mins to an hour to bake the squash. Can be cooked in the Instant Pot but it is easy to overcook them and have mushy noodles.

 

Cauliflower - I know most people are skeptical about using cauliflower to replace things like potatoes, rice, and even pasta for a low carb meal. Trust me, I was one of those people. I never liked cauliflower growing up and didn't make it for my family as an adult. But, once I went low carb, I gave it a try and was shocked at the results. I use it in things like this Cauliflower Mac and Cheese and it is so good!

 

Cauliflower Pros: Cauliflower is available year round, no special equipment is needed, and is quick and easy to make.

 

Cauliflower Cons: The smell of cauliflower cooking puts some people off.

 

Heart of Palm noodles - I had been on the lookout for a pasta substitute I could use in lasagna. I know many people use a mandolin and slice sheets of things like zucchini, eggplant, or butternut squash, but I was wanting to try something else. I had tried rice made with hearts of palm and liked it. So when I found hearts of plam lasagna noodles I jumped at the chance. I have tried several brands and liked all of them so it is really up to you as to which one you purchase. I made my Keto Lasagna for my son and daughter-in-law and they both fell head over heels in love. My husband says he can't tell the difference!

 

Heart of Palm noodles Pros: Quick and easy, closest to pasta texture

 

Heart of Palm noodles Cons: Can be pricey. 

 

 

INGREDIENTS NEEDED TO MAKE KETO CAJUN SHRIMP ALFREDO

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. 

INGREDIENTS

• Olive oil
• Shrimp
• Butter
• Garlic
• Cream cheese
• Heavy cream
• Cajun seasoning blend
• Parmesan cheese
• Pink sea salt
• Palmini Low Carb Linguine
• Fresh flat-leaf parsley

HOW TO MAKE KETO CAJUN SHRIMP ALFREDO

STEP 1

 

Season shrimp with salt and pepper.

 

STEP 2

Heat a large skillet over medium-high heat. Add olive oil. When hot add shrimp. 

Cook the shrimp for 1 to 2 minutes per side, or just until they turn pink. Remove shrimp from the skillet and set aside.

 

STEP 3

 

Heat the butter in a skillet over medium heat. Add the garlic and saute for a minute or two, then add the cream cheese and stir until melted.

 

STEP 4

Whisk in the heavy cream and bring to a bubble. Reduce heat and simmer 5 to 10 minutes, or until sauce coats the back of a spoon.

 

STEP 5

Whisk in the Cajun seasoning and parmesan cheese. Remove from the heat.

 

STEP 6

 

Taste and season with salt if needed.

 

STEP 7

 

Add the cooked shrimp to the sauce.

 

STEP 8

 

Pour the Palmini noodles into a colander and rinse well. 

 

STEP 9

 

Fill a large pot halfway with 4 cups of water and bring to a boil.

 

STEP 10

 

Drop the Palmini noodles into the boiling water and continue to boil for 2 or 3 minutes to get the noodles hot. Remove from heat and drain the noodles.

 

STEP 11

 

Split the Palmini noodles between 4 bowls, and top with the Cajun shrimp Alfredo.

Garnish with Parmesan cheese and chopped parsley.

 

FAQS ABOUT KETO CAJUN SHRIMP ALFREDO

Can I use something other than shrimp for this Cajun Alfredo recipe?

Yes, this would be really good with seared scallops! If you do like shrimp but want an extra "something" feel free to add some andouille sausage to the mix! 

I save mine in an airtight container in the fridge for up to 4 days. It is best to reheat it low and slow in a skillet. Heat a bit of butter (or olive oil) in a skillet. Once the pan is hot, toss in your leftover Keto Cajun Shrimp Alfredo and stir occasionally until it is heated through. 

 

Last thoughts about Keto Cajun Shrimp Alfredo

I am a shrimp lover so this is one of my favorite meals! Ever since I came up with my Cajun Seasoning Blend I have been like the Frank's Red Hot lady, I put that sh*t on overything! Hint, season shrimp with the Cajun Seasoning Blend and then add then to a Ceasar Salad....you're welcome!

 

I am always worried that the people around me won't share in my ummm food obsessions (it is a neurodivergent thing, we obsess) but this one is loved by everyone from hubby to my kids, to my photographer and her family! 

 

So I think we can put this one in the win column!

 

I keep frozen shrimp and Palmini noodles on hand so I can make this on nights when we are in a hurry or don't have anything planned for dinner. 

 

Oh, another hint, have a folder of quick and easy recipes on hand so you don't run out of ideas for last-minute dinners!

 

What is your favorite last-minute/quick and easy recipe? I am always looking to add to my folder!

 

MORE KETO AND LOW CARB "PASTA" RECIPES

• Low Carb Chicken "Ramen"
• Butternut Squash Noodles
• Beef Zoodle Stir Fry
• Air Fryer Spaghetti Squash
• Keto Egg Noodles
• Keto Beef Shirataki Noodle Soup

Keto Cajun Shrimp Alfredo

This keto shrimp alfredo is packed full of flavor with a Cajun twist. It is easy to make and takes less than 30 minutes!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 923 kcal

Equipment

• Measuring cups and spoons set
• large skillet
• tongs
• Whisk
• Large pot

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 1/2 pounds medium shrimp peeled, deveined, and tails removed
• 1/4 cup unsalted butter
• 4 cloves garlic minced
• 4 ounces cream cheese cubed
• 2 cups heavy cream
• 2 tablespoons Cajun seasoning blend
• 1 cup Fresh grated Parmesan cheese + more for garnish
• pink salt
• 2 packages Palmini Low Carb Linguini
• fresh flat-leaf parsley chopped

Get Recipe Ingredients

Instructions

 

• Season shrimp with salt and pepper.
• Heat a large skillet over medium-high heat. Add olive oil. When hot add shrimp.
• Cook the shrimp for 1 to 2 minutes per side, or just until they turn pink. Remove shrimp from skillet and set aside.
• Heat the butter in a skillet over medium heat. Add the garlic and saute for a minute or two, then add the cream cheese and stir until melted.
• Whisk in the heavy cream and bring to a bubble.
• Reduce heat and simmer 5 to 10 minutes, or until sauce coats the back of a spoon.
• Whisk in the Cajun seasoning and parmesan cheese.
• Remove from the heat.
• Taste and season with salt if needed.
• Add the cooked shrimp to the sauce.
• Pour the Palmini noodles into a colander and rinse well.
• Fill a large pot halfway with 4 cups of water and bring to a boil.
• Drop the Palmini noodles into the boiling water and continue to boil for 2 or 3 minutes to get the noodles hot.
• Remove from heat and drain the noodles.
• Split the Palmini noodles between 4 bowls, top with the Cajun shrimp Alfredo.
• Garnish with Parmesan cheese and chopped parsley.

Notes

Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.

Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

Disclaimer

Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

Nutrition

Calories: 923kcalCarbohydrates: 14gProtein: 49gFat: 76gSaturated Fat: 45gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.5gCholesterol: 484mgSodium: 729mgPotassium: 718mgFiber: 4gSugar: 5gVitamin A: 4404IUVitamin C: 2mgCalcium: 528mgIron: 2mg

Keyword 10 ingredients or less, 30 minutes or less, american, Cajun, easy recipes, gluten-free, Keto, keto recipes, Low Carb, pasta, seafood, shrimp

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