Shrimp Alfredo

This post was migrated from my Lifeblog.

Here’s another delicious low-carb recipe.

I love Alfredo ridiculously much. For something like two years, all I ever ordered in restaurants was Fettucine Alfredo. If I’d known it was this easy to make, I’d not have bothered with the expense.

The original is from 500 Low-Carb Recipes. I’ve doubled it and adjusted the proportions so that there’s pretty much no measuring involved — to the best of my knowledge, all of these ingredients are sold in these exact quantities. It can’t get easier than that.

By the way, I’m a big believer in ballpark estimates. That’s why I tweaked this recipe in the first place. So don’t worry your head over exact measurements. It’ll probably be fine. If not, adjust the other ingredients a little and learn from it for next time. You can bet I’ll be doing the same thing.


  • 1 (4 ounce) stick of butter
  • 4 cloves garlic, minced
  • 32 ounces frozen broccoli cuts, thawed
  • 32 ounces frozen cooked shrimp, thawed and cut into bite size pieces if necessary
  • ½ tsp guar or xanthan gums
  • 1 pint heavy cream
  • 6 ounces Parmesan cheese


In a heavy skillet, sautee the garlic in the butter. Mix in the broccoli and shrimp and heat through. Meanwhile, whisk the guar or xanthan into the heavy cream; you might want to use a blender. Stir the cream plus guar and Parmesan cheese into the skillet. Bring to a simmer. Serve.

By the way, guar and xanthan are both powder thickeners that are used instead of cornstarch. They lump up very easily; thus the blender, which is actually the procedure the original recipe prescribes. Honestly, I don’t think I’d ever bother to pull out the blender just for that little task. I’d probably just sprinkle it finely (maybe with a salt shaker) and stir really well with a whisk. I speak in the future tense because I didn’t have any on hand when I made this recipe. It came out fine: a little on the runny side, which might bother some people, but perfectly delicious. So if you want to dispose of the thickener completely, feel free.

One last note: The first time I made this recipe I only had jumbo shrimp, which I detailed and chopped up. It took some time, but oh were they succulent! The second time, I bought small shrimp. While it saved me some work, I didn’t like the result as much. They’re not as meaty and flavorful, even a bit limp. So take away what you’d like from that.