You don't need noodles to enjoy alfredo! You also don't need flour or other common, high-carb ingredients to thicken it.
Alfredo and seafood is a classic combination, but you can use this as a creamy, Parmesan sauce for any fish filet or steak.
Ingredients
- 1/2 tablespoon butter
- 1/2 cup heavy whipping cream
- 1/4 cup shredded or grated Parmesan cheese
- salt
- pepper
- 1 lb seafood (shrimp, calamari, scallops, shellfish, or a mix)
Instructions
- Cook your fish or seafood. For shrimp, calamari, small scallops, and other similar seafoods simply bring a pan to medium-high heat. Dry the seafood as much as possible. Add butter to the pan and once melted, add the seafood. Cook about five to ten minutes, until color is changed and cooked through.
- Melt butter in the same or a separate, smaller pan on medium-low heat to start your sauce.
- Once melted, add cream and bring to a simmer.
- Simmer for about five to ten minutes, until the volume is reduced about 1/3 to 1/2.
- Add Parmesan, salt, and pepper if you choose to use it, and whisk until combined.
- Combine the sauce and seafood and mix.
The seafood blend I used was Trader Joe's shrimp, calamari, and scallops mix. The calamari is the right consistency to remind you of noodles!
Make sure to check ingredients on any packaged seafood you buy. Many have added preservatives and even sugars which you may wish to avoid. Keep an eye out especially for imitation crab. It almost always contains fillers and additives that are non-carnivore and contain carbohydrates.
If you choose to avoid spices, simply leave out the pepper. If you use spices and want to add some extra flavor, garlic is a great addition to Alfredo sauce. For fresh garlic, add with the butter for the sauce and let cook while the butter melts. For garlic powder, add with the salt and pepper.