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A comforting take on a classic favorite, this low carb shrimp alfredo is sure to please!
My husband recently requested that I make a recipe with shrimp. He loves shrimp, and we don’t often have it at home. Part of the reason is because it seems like a more expensive choice, but it really isn’t too bad.
I bought a large bag of small pre-cooked shrimp at Walmart for around $11. I only used half for this recipe, so we can get two meals out of the one bag. That sounds like a decent deal for me, but I still reserve shrimp for special occasions!
We so enjoyed this dinner. I served it over Dreamfield’s Pasta and we had a side salad to go with it. I know there are mixed feelings about Dreamfields, but the official THM stance is that it is okay as a personal choice item once every week or two. I haven’t had any problems using it, but if you are uncomfortable with it, feel free to serve this Alfredo over zucchini noodles or spaghetti squash. I think spaghetti squash would be particularly delicious!
In a large skillet, melt butter over medium heat.
Add Half & Half, spices, and Heavy Cream.
Heat until almost simmering, then add Parmesan.
Heat until simmering, then slowly sprinkle Glucommannan Powder over the Alfredo mixture, whisking well to keep from clumping.
Add shrimp and continue to simmer until mixture thickens.
Serve over Dreamfields Pasta, zucchini noodles, or spaghetti squash.
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