Keto Zucchini Noodles with Creamy Garlic Shrimp
Juicy shrimp tossed in a creamy garlic sauce served over zucchini noodles. A keto-friendly, low-carb pasta alternative that’s rich, flavorful, and ready in under 30 minutes.
Ingredients
- 1 lb 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.