You do not have to be a chef to pull this one off, and it does not need any special ingredients or tools. Keto shrimp alfredo with asparagus is hearty and meaty, with a delicate touch from the asparagus.
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Plump shrimp, tender-crisp asparagus, and a creamy Parmesan sauce come together into something genuinely restaurant-quality, made easily at home.
Use good quality Parmesan cheese here specifically, the canned stuff will not turn this into the dish it deserves to be.
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Chef Jenn’s Take on Shrimp Alfredo with Asparagus
Do not overcook the shrimp, they only take a minute or two per side. Done means pink and opaque with just a bit of curl, tightly curled means overcooked.
Chop the asparagus into 1-inch pieces and sautee in butter until tender-crisp, about 2 to 3 minutes, then remove. Season the shrimp and sautee separately until pink and curled, flipping once, then remove. Add the cream to the same skillet, and simmer to reduce and thicken slightly, about 3 to 4 minutes. Turn off the heat, then add the Parmesan, stirring to incorporate. Return the shrimp and asparagus and toss to heat through. Use good quality Parmesan specifically, freshly grated makes a real difference over the canned stuff.
Bigger shrimp are better here, look for the number range, like 16 to 25 per pound, rather than vague labels like colossal or large, since there is no regulation on those names. Fresh or frozen both work fine, buy uncooked shrimp specifically, since previously cooked shrimp overcooks easily when you reheat it.
One reader used fresh baby bok choy in place of asparagus when it got too expensive locally, and it worked out great.
What You’ll Love About Shrimp Alfredo with Asparagus
- Ready in about 25 minutes, real weeknight speed.
- Genuinely restaurant-quality, made easily with no special tools required.
- Plump shrimp and tender-crisp asparagus in a creamy Parmesan sauce.
Ingredients
- Shrimp – Large, 16 to 25 count per pound. Fresh or frozen, uncooked.
- Asparagus – see notes below about asparagus
- Butter – I use salted butter
- Heavy whipping cream – Full-fat.
- Parmesan cheese – Good quality, freshly grated for the best flavor.
- Lemon zest – For garnish
- Fresh parsley – For garnish
How To Make Shrimp Alfredo with Asparagus
Scroll down for the full recipe card with exact measurements and printable instructions.
Chop the asparagus into 1-inch pieces and sauté it in butter in a large skillet. Remove it from the pan when it is tender-crisp. This will only take a couple of minutes.
Season the shrimp with salt and pepper and sauté them until they’re pink and curled. Remove them from the skillet.
Add the cream to the skillet and bring it to a simmer. Simmer for a few minutes to thicken the cream up slightly. Add the Parmesan cheese to the cream and turn off the heat. This should thicken the sauce.
Add the shrimp and asparagus back to the pan and toss to combine. Serve and enjoy!
Make It A Meal
I like something simple alongside this so the shrimp alfredo really shines, zoodles, cauliflower rice, or Air Fryer Spaghetti Squash with Parmesan are all tasty picks.
For more shrimp recipes, Roasted Shrimp & Cauliflower Salad, Shrimp Salad with Cucumber & Dill, and Cajun Shrimp Dip are all worth adding to the rotation.
Storage
This is best enjoyed fresh. The sauce can be frozen and thawed, but reheating risks overcooking the shrimp, and the asparagus releases water once thawed, making the sauce runnier. If you have leftovers you cannot eat within 3 to 4 days, freeze them anyway, just know it will not be quite as good as fresh.
Frequently Asked Questions
Heck yes! Traditional Alfredo sauce is made without cream but the common American version, made with Parmesan cheese and heavy cream, is totally keto.
Parmesan cheese is an essential part of the Alfredo sauce. You can skip the cheese, and it’d be a lovely dish with a terrific cream sauce. Add some salt or pepper to the sauce if you skip the cheese.
Try this dish with zucchini, broccoli, or even bell peppers instead of the asparagus.
Add Preferred SourceKeto Shrimp Alfredo with Asparagus
Ingredients
- 1 pound shrimp large
- 1 pound asparagus trimmed and washed
- 2 tablespoons butter divided
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese
- salt and pepper to taste
Instructions
- Cut the washed and trimmed asparagus into 1-inch pieces. Heat 1 tbsp of butter in a large skillet over medium heat. Add hte asparagus and saute for 2-3 minutes or utnil tender-crisp. Remove the asparagus from the skillet.
- Heat the remaining 1 tbsp of butter in the skillet over medium heat. Season the shrimp with a touch of salt and pepper and saute them until no longer pink. Flip them once about halfway through. Remove the shrimp and set them aside.
- Add the cream to the skillet and bring to a gentle simmer. Simmer for 3-4 minutes to reduce the cream and to slightly thicken it. Turn off the heat and add the Parmesan cheese, stirring well to incorporate it all.
- Return the shrimp and the asparagus to the skillet and heat through. Serve and enjoy!
Notes
Recipe Card Tips
- Don’t overcook the shrimp, pink and opaque with a slight curl means done, tightly curled means overcooked.
- Turn the heat off before adding the Parmesan, and use good quality cheese for the best flavor.
- Use fresh asparagus, not frozen, which turns too mushy and wet for this recipe.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want even more Easy Keto Recipes?
Check out some of my favorite picks:
- Keto Salmon Chowder
- Raspberry slushie cocktail
- Keto grill recipes
- and if you need help counting carbs, this Net Carb Calculator can help!
A total winner for my family! I can’t wait to make this.
Your shrimp alfredo is absolutely amazing! I just love the result and can imagine how delicious it is!
Loved this keto version of shrimp alfredo! So easy and delicious.
I love this version. So simple and the time is perfect for an easy weeknight meal after work.
This was everything a gourmet meal should be, and then some! Easily, a new favorite dish; my whole family loved it!
Loved this was perfect for supper last evening as had frozen shrimp/prawns. Quick easy and light which is necessary for these 100 degree days. didn’t have asparagus (and the cost is prohibitive here in the summer as it now) but did have some fresh bok choy so used that (baby ones cut in half) yum .
Ooh bok choy is a great choice! I’m envious of your heat – thanks for coming back to comment! ~Jenn