Description
This Creamy Shrimp Alfredo with Zucchini Noodles delivers rich, decadent pasta satisfaction without the carbs. It’s a quick, garlic-butter-infused dish.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 4 medium zucchini
- 3 tbsp unsalted butter (divided)
- 2 cloves garlic (minced)
- 4 oz cream cheese (softened)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Spiralize 4 medium zucchinis. Place in a colander, toss with 1/2 tsp salt, and let sit for 20 minutes to sweat. Squeeze out all excess moisture. Set aside.
- Peeled and devein 1 lb of large shrimp. Pat them dry and season with salt, pepper, and paprika.
- Melt 2 tbsp of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Add 2 minced garlic cloves in the last 30 seconds. Remove shrimp and set aside.
- Reduce heat to low. Add the remaining 1 tbsp of butter and 4 oz of softened cream cheese to the skillet. Whisk until melted and smooth.
- Slowly whisk in 1 cup of heavy cream until fully combined. Bring to a gentle simmer.
- Remove the pan from heat. Gradually stir in 1 cup of freshly grated Parmesan cheese until thick and velvety. Season with salt and pepper.
- Add the dry zucchini noodles and cooked shrimp back to the skillet. Toss gently to coat in the sauce. Garnish with fresh parsley and serve immediately.
Notes
- This recipe is keto-friendly. <li.Use freshly grated Parmesan for the best flavor. <li.Consider adding more vegetables for a nutrient boost.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg