Creamy Shrimp and Spinach Alfredo

updated Dec 8, 2020
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Creamy Shrimp and Spinach Alfredo

Tender shrimp and wilted fresh spinach in a cheesy Parmesan Alfredo sauce.

Serves4

Prep10 minutes

Cook6 minutes to 7 minutes

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Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

Instead of settling for takeout (again!) when your evening schedule leaves little time for dinner prep, turn five ingredients into a luxurious bowl of creamy shrimp in less than 20 minutes. Starting with a jar of Alfredo sauce keeps things quick, and you can easily give it more dimension with nutty Parmesan and lots of cracked black pepper. This creamy classic is at home atop al dente fettuccine, but it’s equally great with zucchini noodles for a low-carb alternative.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

How to Make Keto-Friendly Shrimp Alfredo

Shrimp Alfredo is the restaurant-style meal for anyone counting carbs. Protein-rich sweet shrimp is paired with a sauce that doesn’t rely on a roux for its creamy texture, and low-carb leafy spinach adds color and freshness to a decadent dish. Pairing it all with long strands of zucchini noodles instead of pasta keeps carbs in check. Sprinkle a generous grating of Parmesan cheese over the top to finish.

Creamy Shrimp and Spinach Alfredo

Tender shrimp and wilted fresh spinach in a cheesy Parmesan Alfredo sauce.

Prep time 10 minutes

Cook time 6 minutes to 7 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    raw large shrimp (25 to 30 per pound)

  • 1/4 teaspoon

    kosher salt

  • 1 tablespoon

    vegetable oil

  • 1 (15-ounce) jar

    Alfredo sauce

  • 3 cups

    baby spinach (about 3 ounces)

  • Cooked fettuccine or zucchini noodles

  • 1/4 cup

    grated Parmesan cheese

Instructions

  1. Thaw 1 pound raw large shrimp if frozen, then peel and devein. Pat the shrimp dry and season with 1/4 teaspoon kosher salt.

  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sauté until cooked through, 3 to 4 minutes. Add 1 (15-ounce) jar Alfredo sauce and 3 cups baby spinach, and cook until the sauce is warmed through and the spinach is wilted, about 3 minutes. Serve over cooked fettuccine or zucchini noodles and garnish with 1/4 cup grated Parmesan cheese.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.