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Keto Seafood Alfredo - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Prep the seafood: Pat shrimp and scallops dry. Season lightly with salt and pepper. Dry seafood sears better and won’t steam.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Top with extra parmesan, red pepper flakes if you like heat, and a sprinkle of parsley. Serve immediately.