Keto Low-Carb Creamy Garlic Shrimp Alfredo with Zoodles

Experience the luxurious flavors of a classic shrimp Alfredo without the guilt! This Keto Low-Carb Creamy Garlic Shrimp Alfredo with Zoodles combines succulent shrimp, a rich and creamy sauce, and fresh zucchini noodles for a delightful, low-carb meal. Perfect for those following a keto diet or anyone looking for a healthier alternative to traditional pasta dishes, this recipe is a must-try for a delicious and satisfying dinner.

In our house, this dish is a go-to for a quick and satisfying meal that everyone loves. My husband, who’s a big fan of traditional pasta dishes, was initially skeptical about swapping out noodles for zucchini, but now he can’t get enough of these zoodles! Even the kids, who usually avoid vegetables, enjoy this creamy and flavorful dish. It has become a staple in our weekly meal rotation, and we all look forward to Alfredo night!

Why This Keto Low-Carb Creamy Garlic Shrimp Alfredo with Zoodles

This dish offers all the creamy, garlicky goodness of a classic Alfredo but with a fraction of the carbs, making it perfect for keto and low-carb diets.Packed with protein from the shrimp and nutrients from the zucchini, this meal is both healthy and delicious. The rich, creamy sauce ties everything together beautifully.With simple ingredients and straightforward steps, this recipe is easy to prepare, making it ideal for busy weeknights.

Ingredients

900 grams (2 pounds) zucchini, spiralized (about 4-5 medium zucchinis)
1.5 grams (1/4 teaspoon) kosher salt
15 milliliters (1 tablespoon) olive oil
450 grams (1 pound) shrimp, peeled and deveined
15 grams (1 tablespoon) minced garlic
28 grams (2 tablespoons) butter
120 milliliters (1/2 cup) heavy cream (or 180 milliliters/3/4 cup for more sauce)
113 grams (4 ounces) cream cheese, cut into chunks
50 grams (1/2 cup) shredded Parmesan reggiano cheese
0.6 grams (1/4 teaspoon) red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Directions

Prepare the Zoodles: Line a baking sheet with paper towels. Place the spiralized zucchini on the paper towels and sprinkle with 1/4 teaspoon of kosher salt. Let the zucchini sit for 30 minutes to release excess water.
Cook the Shrimp: Heat a skillet over medium-high heat. Add the olive oil, shrimp, and minced garlic. Cook the shrimp for 1-2 minutes on each side until they turn bright pink. Remove the shrimp from the skillet and set aside on a plate.
Make the Sauce: In the same skillet, add the butter over medium heat. Once the butter starts to melt, add the cream cheese chunks, Parmesan reggiano, heavy cream, red pepper flakes (if using), and salt and pepper to taste. Stir continuously until the cheeses have fully melted and the sauce is smooth. The cream cheese may take a bit longer to dissolve.
Combine and Cook: Add the shrimp and zucchini noodles to the skillet. Stir to coat the zucchini noodles with the creamy sauce. Cook for an additional 3-4 minutes until the zucchini noodles soften to your desired texture.
Serve: Sprinkle with fresh parsley before serving. Enjoy your delicious, low-carb Alfredo!

Notes

Substitutions: Feel free to use any type of milk or cream if you’re not strictly keto.
Nutritional Information: This dish is high in healthy fats and protein while being low in carbs, making it perfect for keto diets.
Cooking Tips: To prevent the zucchini noodles from becoming too watery, make sure to sweat them out adequately and avoid overcooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking the zucchini.