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Keto/Low Carb Peppered Shrimp Alfredo Bowl

Keto, Low Carb, Gluten Free & Grain Free!!

This is a hearty & filling dinner idea that I whip up on special occasions. I used to eat this dish pre-Keto and didn’t have to change much except ditching the pasta. I eat it over cauliflower rice, zucchini noodles, broccoli, etc. If you have non- keto people to feed simply serve this yummy alfredo over pasta. Everyone will be happy! Don’t like Shrimp? Sub it out for precooked chicken. Hope you love it!! =)


Nutrition information will vary depending on what brands you use and does NOT include the cauliflower rice or veggie I serve it over.  However, here is a general break down of the nutrition info (for 5 servings):

Calories: 485,  Total Carbs:  11.5  grams,  Dietary Fiber:  1.3 grams,  Net Carbs:   10.2  grams,      Fat: 38.4 grams,   Protein: 24.7 grams.

Keto/Low Carb Peppered Shrimp Alfredo Bowl by Noreen’s Keto Kitchen!


  • 3 Tablespoons of butter
  • 2 Tablespoons of extra-virgin olive oil
  • 1 Small onion, finely diced
  • 2 Cloves of garlic, finely minced
  • 1 Red Bell Pepper, finely diced
  • 8 oz of Portobello Mushrooms, roughly chopped
  • 1 Pound of Shrimp, peeled and deveined
  • 1 (15 oz) Jar of low carb Alfredo Sauce, less than 2 carbs per serving (or homemade if you are adventurous)
  • 1/2 Cup of grated Romano or Parmesan Cheese
  • 1/2 Cup of Heavy Cream (half & half is fine if it’s all you have on hand)
  • 1 Teaspoon Cayenne Pepper (optional)
  • Salt and Pepper to taste
  • Chopped Parsley to garnish
  • Serve over Riced Cauliflower, Zucchini Noodles, Broccoli, etc.
  • If serving to non-Keto folks, serve over pasta.


  1. Melt the butter in a pan along with the olive oil over medium heat.
  2. Stir in the chopped onion and cook until soft and translucent, about 3-4 minutes.
  3. Stir in the garlic, red pepper, and mushrooms.
  4. Cook over medium heat until soft, about 3-4 minutes more. Stirring occasionally.
  5. Stir in the shrimp and cook until firm and pink, 2-3 minutes.
  6. Pour in the alfredo sauce, romano cheese, and heavy cream.
  7. Bring sauce to a simmer stirring frequently until thickened, about 4-5 minutes.
  8. Season with cayenne pepper, salt and pepper to taste.
  9. Garnish with fresh chopped parsley.
  10. Serve over cauliflower rice, zucchini noodles, broccoli, etc.
  11. If serving to non-Keto folks, serve over pasta.

Hope you enjoy this recipe as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!


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