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Carbonara Inspired Shrimp Alfredo is a restaurant-quality shrimp recipe made right at home in less than 10 minutes. Crispy bacon and juicy shrimp in a delectable parmesan cream sauce!
It doesn’t get any easier than this LOW CARB AND KETO APPROVED Shrimp Alfredo. A delicious family favourite that is easy to make, tastes absolutely amazing and cooked in one pan.
SHRIMP ALFREDO
A creamy Shrimp Alfredo with zero pasta and zero guilt, perfect for a low carb recipe idea. Shrimp cooked in an egg-free carbonara inspired sauce with crispy bacon pieces — a super quick and easy dinner that even kids love.
Great for those with egg allergies craving carbonara, or for carbonara lovers!
HOW DO YOU MAKE CARBONARA SHRIMP ALFREDO?
Bacon pieces are fried first until crispy. Keep some bacon fat in the pan to fry onion and garlic, then add shrimp and let cook for 1 minute.
Use jumbo shrimp or prawns for this shrimp Alfredo recipe. You can use shrimp with tails left on or removed — it’s completely your choice.
Pour in heavy cream, half and half or evaporated milk for your cream base. Taste test the sauce and adjust salt and pepper, if needed. If your bacon is very salty, you will not need to add salt, just pepper.
Once the sauce has thickened, add in parsley or any other herb you prefer, and you have the perfect dinner for any night of the week!
HOW DO YOU KNOW IF SHRIMP IS COOKED?
I recommend using uncooked shrimp for this Alfredo recipe. Keep in mind that shrimp cook FAST, so its best to have all of your ingredients ready on your kitchen bench or near your cooking area while cooking. That way you can easily throw your ingredient in the pan as you need them.
Shrimp change colour to pink and opaque when they’re done, which is a great indicator for you. Normally they only need 3-4 minutes to cook. Be sure to watch that they don’t overcook, or they may become tough and chewy.
All up, our shrimp Alfredo is done is less than 10 minutes.
SIDES
Feel free to toss in zucchini noodles or cauliflower rice for a low carb option.
Love carbs? Toss in your favourite pasta of choice! Fettuccine, spaghetti, linguine or penne pasta work well, as does plain rice.
MORE SHRIMP RECIPES
- Coconut Shrimp
- Browned Butter Honey Garlic Shrimp
- Creamy Garlic Butter Tuscan Shrimp
- Spicy Shrimp Fajitas
- Satay Shrimp Skewers
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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!
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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!