Keto Seafood Alfredo – Creamy, Comforting, and Low-Carb
Creamy Alfredo with tender shrimp and scallops feels like restaurant food, but this version skips the pasta and keeps things low-carb. It’s rich, satisfying, and weeknight-friendly. You’ll use zucchini noodles or shirataki noodles instead of traditional fettuccine, and a quick stovetop sauce brings everything together.
This is the kind of recipe that makes keto feel indulgent, not restrictive. If you love seafood and crave a cozy bowl of Alfredo, this one hits the spot.
Keto Seafood Alfredo - Creamy, Comforting, and Low-Carb
Ingredients
- 1 pound shrimp, peeled and deveined (large or medium)
- 8 ounces scallops (bay or sea), patted dry
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup finely grated parmesan (plus extra for serving)
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
- 2–3 medium zucchini, spiralized (or 2 packs shirataki fettuccine)
- Salt and black pepper
- Red pepper flakes (optional)
- Fresh parsley, chopped
Instructions
- Prep the seafood: Pat shrimp and scallops dry. Season lightly with salt and pepper.Dry seafood sears better and won’t steam.
- Cook the zucchini noodles: Heat a large skillet over medium. Add a drizzle of olive oil, then the zoodles with a pinch of salt. Toss 2–3 minutes until just softened.Transfer to a colander to drain excess moisture. If using shirataki, rinse well, boil 2 minutes, drain, and dry-sauté 2 minutes.
- Sear the seafood: In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add scallops in a single layer.Sear 1–2 minutes per side until golden and just opaque. Remove to a plate.
- Cook the shrimp: Add the shrimp to the pan and cook 1–2 minutes per side until pink and curled. Remove to the plate with scallops.
- Make the Alfredo sauce: Lower heat to medium-low.Add remaining 1 tablespoon butter and the garlic. Sauté 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
- Finish the sauce: Whisk in parmesan a handful at a time until melted and smooth.Add nutmeg, lemon juice, and a pinch of pepper. Taste and adjust salt. The sauce should lightly coat a spoon.
- Combine: Add zoodles (or shirataki) to the sauce and toss to coat.Return shrimp and scallops to the pan with any juices. Warm through 1–2 minutes.
- Serve: Top with extra parmesan, red pepper flakes if you like heat, and a sprinkle of parsley. Serve immediately.
What Makes This Recipe So Good
- Big flavor, low carbs: Butter, garlic, and parmesan create a classic Alfredo taste without flour or cornstarch.
- Quick cook time: Most of the work happens in one pan and takes about 30 minutes.
- Flexible seafood: Use shrimp, scallops, or even crab and salmon—whatever you have.
- Great texture: Zucchini noodles soften just enough to feel like pasta while staying fresh and light.
- Keto-friendly fats: Heavy cream and parmesan bring satisfying richness and steady energy.
Shopping List
- 1 pound shrimp, peeled and deveined (large or medium)
- 8 ounces scallops (bay or sea), patted dry
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup finely grated parmesan (plus extra for serving)
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
- 2–3 medium zucchini, spiralized (or 2 packs shirataki fettuccine)
- Salt and black pepper
- Red pepper flakes (optional)
- Fresh parsley, chopped
How to Make It
- Prep the seafood: Pat shrimp and scallops dry. Season lightly with salt and pepper.
Dry seafood sears better and won’t steam.
- Cook the zucchini noodles: Heat a large skillet over medium. Add a drizzle of olive oil, then the zoodles with a pinch of salt. Toss 2–3 minutes until just softened.
Transfer to a colander to drain excess moisture. If using shirataki, rinse well, boil 2 minutes, drain, and dry-sauté 2 minutes.
- Sear the seafood: In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add scallops in a single layer.
Sear 1–2 minutes per side until golden and just opaque. Remove to a plate.
- Cook the shrimp: Add the shrimp to the pan and cook 1–2 minutes per side until pink and curled. Remove to the plate with scallops.
- Make the Alfredo sauce: Lower heat to medium-low.
Add remaining 1 tablespoon butter and the garlic. Sauté 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
- Finish the sauce: Whisk in parmesan a handful at a time until melted and smooth.
Add nutmeg, lemon juice, and a pinch of pepper. Taste and adjust salt. The sauce should lightly coat a spoon.
- Combine: Add zoodles (or shirataki) to the sauce and toss to coat.
Return shrimp and scallops to the pan with any juices. Warm through 1–2 minutes.
- Serve: Top with extra parmesan, red pepper flakes if you like heat, and a sprinkle of parsley. Serve immediately.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheat gently: Warm over low heat on the stovetop, adding a splash of cream if the sauce thickens.
Avoid high heat so the seafood doesn’t turn rubbery.
- Freezing: Not ideal. The cream sauce can separate and zoodles release water after thawing.
Benefits of This Recipe
- Keto-friendly: Low in carbs, high in fat, and moderate in protein to fit your macros.
- Nutrient-dense: Seafood provides protein, selenium, iodine, and omega-3s.
- Satisfying: The creamy sauce and healthy fats keep you full and happy.
- Customizable: Easy to adapt to different seafood and veggie preferences.
Pitfalls to Watch Out For
- Watery sauce: Overcooking zoodles or not draining them can dilute the sauce. Cook briefly and drain well.
- Rubbery seafood: Shrimp and scallops cook fast.
Pull them as soon as they’re opaque and springy.
- Gritty sauce: Use finely grated parmesan and add it slowly to warm cream, not boiling.
- Too salty: Parmesan is salty. Season seafood lightly at the start and taste the sauce before adding more salt.
Recipe Variations
- All-shrimp Alfredo: Skip the scallops and use 1.5 pounds shrimp.
- Crab and shrimp: Fold in lump crab at the end to warm through.
- Salmon bites: Sear cubes of salmon and add them back at the end.
- Veggie boost: Add sautéed spinach or asparagus tips to the sauce.
- Dairy tweak: Swap part of the cream for mascarpone for ultra-silky texture.
- Lemon-garlic: Increase lemon juice to 2 tablespoons and add lemon zest for brightness.
FAQ
Can I use frozen shrimp and scallops?
Yes. Thaw completely in the fridge, then pat very dry before cooking.
Excess moisture prevents a good sear.
What can I use instead of zucchini noodles?
Shirataki noodles are the best low-carb swap. You can also try spaghetti squash strands, drained well before mixing with the sauce.
Is there a way to thicken the sauce without flour?
Yes. Simmer the cream gently to reduce, then melt in parmesan gradually.
If needed, add 1–2 ounces of cream cheese for extra body.
How do I avoid a grainy Alfredo sauce?
Keep the heat moderate, use finely grated parmesan, and add it slowly while whisking. Don’t let the sauce boil once the cheese is in.
Can I make this ahead?
You can prep the zoodles and grate the cheese ahead, but cook the seafood and finish the sauce right before serving for best texture.
Final Thoughts
Keto Seafood Alfredo proves you can enjoy creamy comfort food without the carbs. With quick-cooked seafood, a silky parmesan sauce, and simple low-carb noodles, it’s a reliable weeknight dinner or date-night treat.
Keep the heat gentle, season thoughtfully, and serve it fresh. You’ll have a rich, satisfying meal that feels special every time.
