This low-carb take on an Italian-American favorite swaps pasta for spiralized zucchini, keeping it fresh and totally carb-free. Plump shrimp are sautéed in butter and tossed in a creamy Alfredo sauce made with heavy cream and parmesan. The result? A velvety, indulgent dish with a light, slightly crunchy base that’s full of flavor and easy to make.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Ingredients:
- 2 medium zucchinis, spiralized
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ lb shrimp, peeled and deveined
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- Salt and pepper to taste
- Optional: pinch of nutmeg or red pepper flakes
Instructions:
- Pat the shrimp dry and season with salt and pepper.
- Heat butter in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Lower heat and pour in the heavy cream. Stir and let it simmer for 2 minutes.
- Stir in the parmesan cheese until melted and sauce thickens slightly.
- Add the zucchini noodles and shrimp back to the pan. Toss everything together and cook for 1–2 minutes (don’t overcook zoodles).
- Serve hot, optionally garnished with nutmeg or chili flakes.
Customization Tips:
- Sub zoodles for shirataki noodles for an even firmer texture.
- Add mushrooms or spinach for extra volume (adds minor carbs).
Flavor & Texture:
Rich, creamy, and cheesy with a slight garlicky bite. Zoodles add a tender-crisp contrast to the succulent shrimp.
Nutrition (per serving):
- Calories: 410
- Protein: 32g
- Fat: 30g (Saturated Fat: 16g)
- Carbs: 3g (Net Carbs: ~1g)
- Fiber: 1g
- Sodium: 620mg
- Cholesterol: 195mg
