One Pot Shrimp Alfredo

chicken & seafood recipes May 08, 2019
Whoever came up with the idea of making noodles out of zucchini, also known as zoodles, is a genius! Zoodles have a fraction of the carbs and calories compared to regular spaghetti and they’re a perfect replacement for practically any dish that calls for pasta. This one-pot shrimp Alfredo is rich, creamy, and kicks that comfort food craving in the butt!
Prep Time:
10 mins
Cook Time:
20 mins
Total Time
30 mins
Course: Main Course Cuisine: Egg Free, Nut Free Servings: : 5 servings Calories: 329kcal
 

Ingredients

For the zoodles

  • 3 medium zucchini (about 21 ounces or 600 grams if using pre-prepped zoodles)
  • 1 teaspoon sea salt

For the shrimp and sauce

  • 2 tablespoons butter or ghee
  • 3 garlic cloves, minced
  • 1 pound shrimp, peeled and deveined
  • 4 ounces cream cheese, at room temperature
  • ½ cup heavy whipping cream
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese
  • ¼ teaspoon cayenne (optional)

Instructions

To make the zoodles

  • Trim off the ends of the zucchini. Using a vegetable spiral slicer, swirl the zucchini into noodle shapes (zoodles).
  • Lay zoodles on a kitchen towel and sprinkle with salt. Let sit while you prepare the alfredo sauce.
  • While sauce is simmering, fold zoodles up in the towel and squeeze out as much water as you can.

To make the shrimp and sauce

  • In a large pot, melt the butter over medium heat. Add the garlic and cook for 3 minutes, until fragrant. Add the shrimp and cook for 4 to 6 minutes, just until the shrimp start to turn pink. Remove the shrimp to a plate.
  • Add the cream cheese to the pot and whisk until melted. Pour in the heavy cream slowly, whisking constantly. Add the salt and pepper. Let the sauce simmer for 5 to 10 minutes, whisking often, until thickened.
  • Remove the pot from the heat and stir in the Parmesan cheese and cayenne. Taste and adjust salt and pepper to your liking.
  • Add zucchini noodles and cover, letting zucchini cook for 5 minutes in the sauce. The zucchini will release a bit of water, which will thin out the thick sauce a bit.
  • Add the shrimp and toss before serving.

Notes

Recipe Tip: Prep the zoodles ahead of time and store them in the refrigerator in an airtight container for up to a week. Alternatively, most grocery stores now sell already prepped zoodles; however, they’re a little more costly than making them yourself.
 
Nutrition Per Serving: Calories: 329; Total Fat: 25g; Protein: 20g; Total Carbs: 6g; Fiber: 1g; Net Carbs: 5g
Order Now
Close

Join our mailing list and receive a FREE Low-Carb Swap Cheat Sheet!