Craving pasta but staying keto? These creamy garlic shrimp with zucchini noodles are the answer. Tender shrimp are pan-seared in butter and garlic, then tossed in a velvety cream sauce that coats every strand of zoodles. It’s rich, flavorful, and feels indulgent — yet it’s completely low-carb. The zucchini keeps it fresh and light, while the shrimp add satisfying protein. Perfect for busy weeknights or a cozy dinner that feels like a restaurant treat, this one-pan dish proves keto can be both elegant and effortless.

About This Recipe

If you’ve been missing pasta on keto, zucchini noodles — or “zoodles” — are the perfect low-carb swap. And when paired with creamy garlic shrimp, they become a decadent yet healthy dinner that feels like a restaurant-quality meal.

This recipe combines tender shrimp sautéed in butter and garlic with a rich cream sauce made from heavy cream and Parmesan. The sauce clings beautifully to the zucchini noodles, giving you all the satisfaction of pasta night without the carbs. The shrimp add plenty of protein, while zucchini keeps it light and refreshing.

From a keto perspective, it’s perfectly balanced: high in healthy fats from butter and cream, rich in protein from shrimp, and low in carbs thanks to zucchini. It’s quick to prepare, comes together in one skillet, and feels indulgent without being heavy.

Inspired by Italian pasta dishes, this recipe proves you can still enjoy creamy, garlicky “pasta” dinners on keto — just with a smarter, lighter twist.

Why You’ll Love This Recipe

Rich, creamy garlic sauce with juicy shrimp
Low-carb pasta alternative using zucchini noodles
High in protein, keto-friendly, and gluten-free
Quick 30-minute dinner, perfect for weeknights
Feels elegant enough for guests

Ingredients

1 lb (450 g) large shrimp, peeled and deveined
4 medium zucchini, spiralized into noodles
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp olive oil (for zucchini noodles)
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Pat shrimp dry and season with salt and pepper.
Heat 2 tbsp butter in a skillet over medium heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, melt remaining butter. Add garlic and sauté 1 minute until fragrant.
Stir in heavy cream and Parmesan. Simmer 3–4 minutes until sauce thickens.
Meanwhile, in a separate pan, heat olive oil and lightly sauté zucchini noodles 2–3 minutes until just tender (don’t overcook).
Return shrimp to cream sauce, tossing gently to coat.
Serve shrimp and sauce over zucchini noodles. Garnish with parsley.

Nutrition (per serving)

Calories: ~430
Fat: 32g
Protein: 29g
Net Carbs: 5g
Fiber: 2g

FAQ

Can I use frozen shrimp?
Yes — thaw and pat dry before cooking.
How do I keep zucchini noodles from getting soggy?
Cook them quickly over high heat, or salt them and pat dry before cooking.
Can I make this dairy-free?
Yes — swap cream for coconut cream and use nutritional yeast instead of Parmesan.
Can I meal prep this recipe?
Best eaten fresh, but you can prep shrimp and sauce ahead, then cook zoodles just before serving.

Variations & Substitutions

Add spinach or mushrooms for extra veggies.
Use chicken instead of shrimp.
Spice it up with red pepper flakes or Cajun seasoning.

Serving Suggestions

Serve with a side salad for a light meal.
Pair with roasted broccoli or asparagus.
Enjoy with keto garlic bread for a more filling dinner.

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