This KETO Shrimp and Asparagus Alfredo is creamy and includes yummy bacon as well!

KETO Shrimp and Asparagus Alfredo

This low-carb Alfredo recipe is delicious whether you follow a KETO diet or not!

Course Main Course
Cuisine Italian
Keyword Asparagus, KETO, Shrimp
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Erica Kastner


  • 2 tbsp butter
  • 1 pound raw deveined, shelled shrimp, preferably wild-caught
  • 1 bunch asparagus, about 1 pound
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 2 cups Kalona SuperNatural whipping cream
  • 2 cups shredded Parmesan cheese
  • salt and pepper to taste
  • 8 ounces bacon, cooked and chopped
  • extra Parmesan, for serving


  1. Melt the butter in a large skillet set over medium heat. Add the shrimp and cook until the underside is opaque, about 2-3 minutes. Flip and add the asparagus. Season to taste with salt and pepper. Cover and cook for 3-4 minutes, or until the asparagus is tender crisp and the shrimp is cooked through. Drain any liquid and remove shrimp and asparagus to a plate.

  2. Melt the 1/2 cup butter in the now-empty skillet set over medium-low heat. Add the garlic and cook for 2 minutes. Add the cream. Bring to a simmer and simmer for 2 minutes. Stir in the cheese and cook until thickened, about 3-6 minutes. Taste and add salt and pepper if needed.

  3. Add the shrimp and asparagus back to the pot and give it a good stir. Serve over low-carb noodles with bacon sprinkled on top and extra Parmesan. 

Recipe Notes

Inspired by Health Starts in the Kitchen, and sauce recipe adapted from Yellow Bliss Road