Updated: Jun 13
This Carnivore Shrimp Alfredo comes together quickly and highlights tender shrimp and crispy bacon in a Parmesan cream sauce that is bursting with flavor!
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This recipe is super easy to make, but here are some tips to help you make this recipe a success! First, make sure your shrimp are dry after peeling them. I like to lay them out in a single layer on a paper towel lined plate. This helps the shrimp to brown easier when sauteing them. Second, serve the shrimp Alfredo on a warmed plate. The sauce and noodles can cool off quickly so this will help the dish retain its heat for a more enjoyable eating experience. Third, I season my dishes minimally because my body doesn't tolerate a lot of spices anymore. Feel free to add your favorite seasonings as well as garlic if you tolerate it. Lastly, if your sauce thickens too much while your shrimp are cooking, just add a little bit of heavy cream and stir.
Carnivore shrimp Alfredo
16 oz bacon chopped and cooked
16 oz shrimp peeled and de-veined
2 tbsp salted butter
2 cups heavy cream
1 cup grated Parmesan cheese
salt and pepper to taste
Melt the butter in a medium saucepan over medium heat.
Add the heavy cream. Bring to a gentle simmer and cook for about 5 minutes until it starts to thicken and the volume reduces.
Reduce heat to low. Gradually whisk in the parmesan cheese. Whisk until smooth.
Add a pat of butter or bacon grease to a frying pan over high heat. Then add the shrimp. Season to taste. Cook the shrimp for 2-3 minutes until firm.
Add the egg noodles to a warm plate. Top the noodles with the alfredo sauce, shrimp, and bacon. Sprinkle with some grated parmesan cheese and enjoy.
If you try this recipe, I'd love to hear your feedback in the comments. You can also tag us on IG @animalbasedrn.