Keto Spaghetti Squash Alfredo Recipe With Seafood

If you love shrimp scampi and pasta alfredo, you will love this keto spaghetti squash alfredo recipe! It’s super easy to make and only takes 20 minutes. It’s a creamy, savory and low carb pasta dish that seriously tastes like something you would get at a restaurant.

You might also like this keto spaghetti squash with shrimp & basil.

Last week I made a yummy keto seafood chowder and had shrimp, scallops and langostinos leftover as well as a spaghetti squash on my counter. So I whipped up this awesome keto spaghetti squash alfredo with all of that seafood and it was crazy good!

My family will not eat spaghetti squash (the weirdos) so I made some with rice for them and they both raved about it. It was like a seafood risotto.

It’s a little higher in carbs at 7.6g net carbs because of the spaghetti squash but it’s rich and tasty and really doesn’t taste like keto food so I urge you to try it.

Seafood Alfredo Ingredients

Everything I used today you can buy at Aldi because that’s where I bought it. The ingredients for this spaghetti squash alfredo are: heavy cream, cream cheese, butter, garlic, spaghetti squash, shrimp, scallops and langostinos.

The langostinos are a little unusual and a special buy at Aldi so feel free to leave them out. You can just use shrimp and scallops or you can even try a little salmon. Anything goes in this keto seafood dish.

This keto alfredo sauce was so good I have a few plans to use it with other foods. It’s really quite simple, tasty and low carb so here is how you make it.

1. Heat up a saute pan and then melt the butter and add crushed garlic.
2. Once the garlic is fragrant in just a minute or so, add the cream cheese, parmesan cheese and heavy cream.
3. Whisk to combine and make the cream cheese and parmesan cheese melt faster and that is it!

I did this in two pans simultaneously so that I could finish this recipe in 20 minutes. I also used already cooked spaghetti squash.

So to make the seafood alfredo sauce:

1. In one skillet, add 1 tablespoon of butter and then saute the thawed shrimp, scallops and langostinos.
2. In the other pan, make the alfredo sauce with butter, garlic, cream cheese, parmesan cheese and heavy cream. (see instructions above)
3. Once the shrimp starts to turn pink and the scallops seem almost opaque, pour it all in the finished alfredo sauce. The seafood will release some liquid and that will be great to add flavor and to thin the alfredo sauce.
4. Now add in the cooked spaghetti squash and mix everything well and then cook for just a few more minutes to marry the flavors.

Is Seafood Keto?

Essentially most seafood is keto as it has little to no carbs. While most types of seafood have 0 carbs some types of seafood have a few more. For instance 12 clams have 4g, 12 oysters have 7g and 6 large scallops have 2g carbs. Here is a seafood carb chart to help you but for the most part seafood is very low carb.

• I used frozen shrimp, scallops and langostinos because that is what I had leftover and I bought it all at Aldi in the frozen section. It was really good, however you can use whatever seafood you wish. You can just use shrimp if you want or try salmon alfredo. It’s really a matter of preference.
• The alfredo sauce is thick and the seafood juices thin it out. If you don’t have any juices from the seafood because you used something different. You can add a bit of water to thin it out if you want.
• I used already cooked spaghetti squash which makes dishes like this really quick. If you need to make spaghetti squash here is a post to help you.
• This would also taste great with cauliflower rice. Just add it at the end and let it cook a few minutes in the seafood alfredo sauce.

This spaghetti squash alfredo really was very good and if you are a big seafood alfredo sauce fan I highly recommend it. My family loved it and it was so easy I will definitely be making it again.

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Keto Seafood Alfredo Spaghetti Squash

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

If you love shrimp scampi and pasta alfredo, you will love this keto spaghetti squash alfredo recipe! It's super easy to make and only take 20 minutes. It's a creamy, savory and low carb pasta dish that seriously takes like something you would get a restaurant.

Print

Ingredients

• 2 cups cooked spaghetti squash
• 2 tablespoons butter, divided
• 1 teaspoon of crushed garlic (2 cloves)
• 1 oz cream cheese
• ½ cup heavy whipping cream
• ½ cup parmesan cheese, grated
• 8 oz raw shrimp, thawed
• 4 oz raw bay scallops, thawed
• 3 oz langostinos, thawed (optional)

Instructions

1. In a heated large saute pan, add 1 tablespoon of butter and garlic. Saute until fragrant in a minute or two.
2. In the meantime, add 1 tablespoon of butter to another skillet. Add the seafood and saute for a few minutes until the shrimp starts to turn pink and the scallops are almond cooked.
3. In the other pan, add in the cream cheese, cream and parmesan cheese. Whisk to get the cheeses to melt.
4. Once the seafood is mostly cooked, pour into the alfredo sauce and mix well. The seafood should release some liquid and this adds flavor and thins the alfredo sauce. If you don't have any liquid you might want to add a tablespoon of water to the alfredo sauce if it seems to thick to you . Do this before you add in the spaghetti squash.
5. Next add in the spaghetti squash and mix everything well and cook for just a few more minutes until the seafood is cooked through.
6. Enjoy!

Notes

The nutritional information for 1 serving is 336 cals
23.1g fat / 8.7g carbs / 1.1g fiber / 23.4g protein = 7.6g net carbs

Recipe Tips and Notes

• I used shrimp, scallops and langostinos because that is what I had leftover and I bought it all at Aldi in the frozen section. It was really good, however you can use whatever seafood you with. You can only use shrimp if you wish or try salmon alfredo. It's really a matter of preference.
• The alfredo sauce is thick and the seafood juices thin it out. If you don't have any juices from the seafood because you used something difference. You can add a bit of water to thin it if you want.
• I used already cooked spaghetti squash which makes dishes like this really quick. If you need to make spaghetti squash here is a post to help you. (https://mylifecookbook.com/9-low-carb-spaghetti-squash-recipes/)

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 336