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Carbonara Inspired Shrimp Alfredo is everything you love about creamy pasta sauces without the pasta. Juicy shrimp and crispy bacon are cooked in a rich parmesan cream, giving you the best of both worlds between a classic shrimp alfredo sauce and indulgent carbonara with shrimp.
Ready in under 10 minutes, this one-pan wonder is keto friendly, low carb, and full of comforting flavor. It is like shrimp and bacon carbonara reimagined, simple to make and satisfying from the first bite.
What Makes This Recipe Work
A creamy Shrimp Alfredo with zero pasta and zero guilt makes it perfect for a low carb, keto friendly dinner idea. Juicy shrimp is cooked in an egg free, carbonara inspired shrimp alfredo sauce with crispy bacon, combining the best of carbonara with shrimp and shrimp and bacon carbonara.
Rich, quick to make, and full of flavor, it is ideal for carbonara lovers or anyone craving a satisfying, restaurant quality meal without the heavy carbs.
What Goes Into Shrimp Alfredo
This Shrimp Alfredo combines juicy shrimp, crispy bacon, and a rich parmesan cream for a quick, flavorful meal. You get all the indulgence of shrimp alfredo sauce with the comfort of carbonara with shrimp.
- Bacon: Diced and pan-fried until crispy for a savory, smoky base.
- Shrimp: Fresh or frozen, tails on or off, bringing a sweet and tender bite.
- Heavy Cream: Creates the silky, luscious sauce; you can also use half and half or evaporated milk.
- Parmesan Cheese: Freshly grated for maximum flavor and creamy texture.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Shrimp Alfredo
- Crisp the Bacon: Heat oil over medium high heat and fry bacon until crispy. Drain off excess fat, leaving about 1 teaspoon.
- Sauté the Aromatics: Add the onion and garlic to the skillet. Cook until the onion is transparent, about 1 minute.
- Cook the Shrimp: Reduce the heat to low and add the shrimp. Cook for 1 minute, stirring occasionally.
- Build the Sauce: Pour in the half and half or cream and add the parmesan. Bring to a gentle simmer for 1 minute.
- Season and Thicken: Season with a pinch of salt and pepper. Cook until the parmesan melts, the shrimp are cooked through, and the sauce slightly thickens.
- Finish and Serve: Stir in the parsley, adjusting salt and pepper if needed. Serve over pasta, rice, mashed potatoes, cauliflower rice, or zucchini noodles.
Enjoy this Shrimp Alfredo with Caprese Garlic Bread for an ultra-indulgent pairing. Add a lighter side like Skinny Lemon Garlic Shrimp Caesar Salad for freshness and crunch. For a hearty, flavor-packed option, serve it with Hasselback Herbed Garlic Butter Sweet Potatoes to round out the meal.
Recipe FAQ’s
Alfredo uses a cream and parmesan base, while carbonara with shrimp traditionally includes egg yolks for richness. This recipe blends the two styles but keeps it egg free.
Cook them over low to medium heat and remove them as soon as they turn pink to avoid a rubbery texture.
Absolutely. Just thaw and pat them dry before cooking so they sear nicely and don’t water down the sauce.
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Carbonara Shrimp Alfredo
Ingredients
- 2 teaspoons olive oil
- 4 oz bacon diced
- 1 small onion
- 6 cloves garlic minced
- 1 pound shrimp tails on or off
- 1 1/4 cups heavy cream half and half or evaporated milk
- 1/2 cup parmesan cheese fresh grated
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- Heat oil a large skillet over medium-high heat. Fry the bacon until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute).
- Reduce heat to low. Add shrimp and let cook for 1 minute, while stirring occasionally.
- Pour in half and half (or cream) and add in parmesan cheese. Bring the sauce to a gentle simmer for 1 minute. Season with a little salt and pepper to your taste and let cook until the parmesan cheese has melted, the shrimp are cooked through and the sauce has thickened slightly.
- Top with parsley, taste test sauce and adjust salt and pepper, if needed.
- Serve over pasta, rice, steamed veg, mashed potatoes, cauliflower rice or zucchini noodles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A away on vacation, but wanted a healthy and tasty dinner.
Being quick, was definitely a bonus.
This recipe was delicious!!!!!!
I had to use what was in my cabinet, but since I have the basics, this would easy be a spur of the moment dinner…..besides the shrimp
I only added a small amount of red chili peppers to the dish
I will def. save this recipe and share with others!!!!!!
This was absolutely delicious. Followed recipe and used evaporated milk and Asiago cheese, and then served over mashed potatoes to sop up the yummy sauce. The next day I added some corn and a little chicken broth to the leftover shrimp and sauce for an incredible shrimp bisque. So good and easy.
Another spectacular meal!!!! I too added a cornstarch slurry. I like my sauces a bit thicker! Keep them coming and thank you. I truly feel like a gourmet chef!
So delish! followed the recipe with just two little changes. I used shallots in place of onions and I thickened the sauce with a tiny bit of corn starch. Served over linguine and topped with fresh grated parm. So very, very good, fast and EASY!!!
Love this recipe! Turns out great every single time!! I add chicken to mine (and cook the shrimp on the side in the air fryer, because I don’t like shrimp but hubby does). We make this recipe every other work! I add zucchini noodles and it’s the perfect keto dinner! Thanks for the recipe!
I made this last night, and my boyfriend loved it! I served it with spinach fettuccine, and it was perfect.
Tried many of the recipes before, but the Carbonara Shrimp Alfredo perhaps, turned out the best. I was going to use raw frozen shrimp from grocery store, but happened to be in Sam’s Club and bought a whole pound of large shrimp for only about S10…..more than enough for 3 people.
I used Half & Half, and added a little Chardonay toward the end of cooking. Instead of a starch like rice or
potatoes, I opted for green beans and & sliced zuchinni. This was a light, yet very filling meal. Opted to use
shelf basil AFTER being plated. Will try again in near future.
Hi Karen, You’ve just inspired me for our dinner tonight since we’re feeling the heat here in Aust. at the moment at 41C. (105.8F). Since this is a very quick meal to put together it’s just the thing to make and not heat up the kitchen, I’ll be serving a lovely tossed salad on the side. An extra for myself to keep cool, I’ll be drinking a “Lemon, Lime and Bitters” on the rocks.
How much cooler can one get as I’ll be serving dinner tonight for hubby and I – both of us sitting in the pool. Aaaaah! now that’s what I call COOL!
Yum! This looks so good. Would be a great dish for Valentine’s Day!
Should sauce be doubled if I want to make with pasta? Looks great!
I just wanted to compliment you on your excellent site and your incredible recipes. I have traveled the world for many, many years. I got so spoiled from eating great food, that when I would get back stateside, I couldn’t find food of that quality here except a few places in Atlanta. So I became a Gourmet Cook so I could have great food when I got home. Ever since I found your site, I haven’t been happier. I know you have to work very hard to do what you do, and your photos are just another example of your expertise and professionalism. Thank you so very much! As far as I am concerned, you have the best site on the internet! WELL DONE!
Delicious. Will make again with a couple of changes. Will slightly decrease the amount of cream and, as others have mentioned, add a cornstarch slurry at the end to thicken the sauce. Lots of ground lemon pepper helps to increase flavour.
Also, a splash of dry white wine in the sauce as well as in a glass!