KETO Shrimp and Asparagus Alfredo
This low-carb Alfredo recipe is delicious whether you follow a KETO diet or not!
Ingredients
- 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
Instructions
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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.
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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.
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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