Keto Italian Shrimp Alfredo Bake You’Ll Crave Tonight

Creamy, garlicky, and loaded with juicy shrimp—this Keto Italian Shrimp Alfredo Bake checks every comfort-food box without blowing your carb budget. It’s rich like a restaurant dish, but you’ll throw it together on a weeknight and still have time to scroll memes while it bakes. Think al dente vibes from low-carb “pasta,” a silky Alfredo that actually clings, and golden, cheesy edges you’ll fight over. Let’s make something that tastes like a cheat meal but isn’t. Deal?

Why This Bake Works (Even Without Real Pasta)

This dish brings classic Italian flavors—garlic, parmesan, butter, lemon—into a keto-friendly format that delivers the same satisfaction. Shrimp cooks fast, so you get fresh, bouncy seafood in every bite with zero fuss. The Alfredo gets its body from a smart mix of cream, parmesan, and mascarpone, so it stays thick without flour.
Key wins:

• Low-carb “pasta” that doesn’t go mushy or watery
• One pan + one bake for easy cleanup
• Meal-prep friendly and reheats like a champ

The Low-Carb “Pasta” Problem (and Fixes)

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You want pasta texture without pasta. Easy to say, trickier to nail. Zucchini noodles go watery, shirataki tastes “meh” unless you bully it a little, and spaghetti squash can be hit-or-miss. So what’s the move?

Best Keto Bases for This Bake

• Hearts of palm noodles (Palmini): Mild flavor, close to al dente when baked. Rinse well.
• Shirataki fettuccine: Low carb to the extreme. Par-cook dry in a skillet to remove funk.
• Shredded cabbage: Surprising, I know. Sauté until just tender; it behaves like egg noodles.
• Spaghetti squash: Roast, shred, and squeeze out extra water. Sweetness plays nicely with Alfredo.

FYI: I lean hearts of palm for the cleanest “pasta” vibe. IMO, cabbage is the budget hero and crazy satisfying.

Ingredients You’ll Need

Here’s the no-fuss grocery list. Swap modestly; the structure matters more than brand names.
For the shrimp

• 1.5 pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional but delicious)
• Salt and black pepper

For the Alfredo

• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup mascarpone or softened cream cheese
• 1 cup finely grated Parmesan (Parmigiano Reggiano if you’re feeling fancy)
• 1/2 teaspoon lemon zest + 1 tablespoon lemon juice
• Pinch of nutmeg
• Red pepper flakes to taste

For the “pasta” and bake

• 12–14 ounces hearts of palm noodles (or 4 cups sautéed cabbage, or 3 cups spaghetti squash strands)
• 1 cup shredded low-moisture mozzarella
• 2 tablespoons chopped parsley

How to Build the Bake (Step-by-Step)

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Let’s keep it simple and high-reward. You’ll prep the base, make the sauce, toss, top, bake.

1. Prep the base: Rinse hearts of palm noodles and drain well. If using shirataki, dry-sauté for 3–4 minutes to remove moisture and smell. For cabbage, sauté in olive oil with salt until just tender.
2. Season the shrimp: Toss shrimp with olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Set aside.
3. Make the Alfredo: In a skillet, melt butter over medium heat. Add garlic and cook until fragrant (about 30 seconds). Stir in heavy cream and mascarpone until smooth. Simmer 2–3 minutes to thicken slightly. Add Parmesan, lemon zest/juice, nutmeg, and red pepper flakes. Stir until glossy.
4. Combine: Add your “pasta” to the sauce and toss to coat. Fold in the seasoned shrimp.
5. Assemble: Transfer to a greased 9×13 baking dish. Sprinkle mozzarella over the top.
6. Bake: 375°F (190°C) for 12–15 minutes until shrimp turn pink and the top bubbles. Broil 1–2 minutes for browned edges because you deserve joy.
7. Finish: Rest 5 minutes, then shower with parsley. Add a squeeze of lemon if you like brightness.

Texture Tips That Actually Matter

• Dry equals happy: Whatever base you use, drive off moisture. Watery sauces ruin Alfredo’s vibe.
• No overbake: Shrimp turn rubbery fast. Pink and just firm? Pull it.
• Parmesan first, mozzarella second: Parm thickens the sauce; mozz makes the melty lid.

Flavor Upgrades (Choose Your Adventure)

You can keep it simple or flex a little. Both are valid life choices.

• Umami boost: Add 1–2 chopped anchovy fillets to the butter before the garlic. They melt and vanish, leaving pure savoriness.
• Herb swap: Basil or thyme instead of Italian seasoning for a fresher profile.
• Veggie add-ins: Sautéed mushrooms, roasted broccoli florets, or wilted spinach.
• Heat level: Calabrian chili paste for a gentle kick that loves cream.
• Lemon-forward: Extra zest and a squeeze before serving for brightness.

Make It Dairy-Lighter (But Still Creamy)

• Swap half the heavy cream for unsweetened almond milk and reduce a minute longer.
• Use 4 ounces cream cheese instead of mascarpone for higher tang and structure.
• Finish with extra Parmesan to re-thicken if needed.

Macros and Keto Notes

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Every ingredient pulls its weight here. The sauce gives you fat for satiety, shrimp brings protein, and the noodle swap keeps carbs in check.
Rough per-serving estimate (serves 6):

• Calories: 420–480
• Protein: 28–32g
• Fat: 28–34g
• Net carbs: 5–7g (hearts of palm base), 4–5g (shirataki), 7–9g (spaghetti squash), 6–8g (cabbage)

FYI: Exact numbers shift with brands and add-ins, so peek at your labels if you track closely.

Make-Ahead, Reheating, and Freezing

Planning ahead? This bake plays nice with your schedule.

• Make-ahead (24 hours): Assemble everything, cover tightly, and refrigerate. Bake an extra 5–7 minutes since it starts cold.
• Reheat: 325°F covered for 10–12 minutes, then uncover to re-crisp the top. Add a splash of cream if it tightened up.
• Freezing: You can freeze it, but shrimp texture gets a little bouncy-odd. If you must, underbake slightly, cool, wrap well, and reheat gently.

Serving Ideas That Keep It Keto

• Side salad with arugula, shaved fennel, olive oil, and lemon.
• Roasted asparagus with a dusting of Parmesan.
• Garlic-butter roasted mushrooms, because more umami = more joy.

FAQ

Can I use chicken instead of shrimp?

Absolutely. Cut chicken thighs into bite-size pieces, season the same way, and pan-sear until almost cooked. Toss into the Alfredo with the “pasta,” then bake until the top browns. Add 3–5 minutes to the bake time.

How do I stop the sauce from separating?

Keep heat moderate and add cheese off the boil. Mascarpone or cream cheese stabilizes the sauce, so don’t skip it. If it looks too tight, whisk in a splash of cream; too loose, sprinkle in extra Parmesan and stir.

Is jarred Alfredo okay for keto?

Some are fine, many sneak in starch and sugar. If you go jarred, read the label and choose the lowest carb count with no cornstarch. IMO, homemade takes 10 minutes and tastes wildly better.

What shrimp size should I buy?

Large or extra-large (21/25 or 16/20 count per pound) work best. They stay juicy during baking and don’t vanish into the cheese. Smaller sizes can overcook fast, so reduce bake time by a few minutes.

Can I make it spicy without overpowering the cream?

Yes—use red pepper flakes in the sauce and a teaspoon of Calabrian chili paste. The heat blooms through the fat and stays balanced. Add more at the table if you want fireworks.

Do I need to devein shrimp if I’m lazy?

Short answer: yes. Long answer: you’ll taste grit if you don’t, and nobody wants that in a silky Alfredo. Buy them peeled and deveined to save your sanity.

Final Thoughts

This Keto Italian Shrimp Alfredo Bake nails that creamy, cheesy comfort moment without the carb crash. You get real-deal Italian flavors, a sauce that clings, and a golden top you’ll dream about later. Swap your base, tweak the heat, add greens—make it yours. Then take a bow, because dinner just won.