This low-carb Alfredo recipe is delicious whether you follow a KETO diet or not!
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.
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.
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.
Inspired by Health Starts in the Kitchen, and sauce recipe adapted from Yellow Bliss Road