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Keto Shrimp Alfredo Zoodles - Creamy, Fast, and Low-Carb Comfort

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off).
  • Zucchini: 3 medium zucchini, spiralized into noodles (zoodles).
  • Butter: 3 tablespoons, divided.
  • Olive oil: 1 tablespoon.
  • Garlic: 3–4 cloves, minced.
  • Heavy cream: 1 cup.
  • Parmesan: 3/4 cup freshly grated, plus extra for serving.
  • Cream cheese: 2 ounces, softened (helps thicken and stabilize the sauce).
  • Lemon: 1/2 lemon for zest and juice (optional but brightens the dish).
  • Seasonings: 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (optional).
  • Fresh parsley: 2 tablespoons chopped, for garnish.

Method
 

  1. Prep the zoodles: Spiralize the zucchini and set in a colander. Sprinkle with a pinch of salt and let sit 10 minutes to draw out water. Pat dry with paper towels. This helps prevent a watery sauce.
  2. Season the shrimp: Pat shrimp dry. Toss with a little salt, pepper, and a drizzle of olive oil.
  3. Sear the shrimp: Heat a large skillet over medium-high. Add 1 tablespoon butter and the olive oil. Cook shrimp 1–2 minutes per side until just pink and opaque. Transfer to a plate. Don’t overcook.
  4. Sauté the garlic: Lower heat to medium. Add remaining 2 tablespoons butter. Stir in garlic and cook 30–45 seconds until fragrant, not browned.
  5. Build the Alfredo base: Pour in heavy cream and bring to a gentle simmer. Whisk in cream cheese until smooth and melted.
  6. Add Parmesan: Reduce heat to medium-low. Whisk in Parmesan a handful at a time until the sauce thickens slightly and coats the back of a spoon. Season with salt, pepper, and red pepper flakes.
  7. Brighten it up: Add lemon zest and a small squeeze of lemon juice if using. Taste and adjust salt or pepper.
  8. Warm the zoodles: Add the zoodles to the skillet. Toss gently for 1–2 minutes just until heated and slightly tender. Do not overcook or they’ll release too much water.
  9. Finish with shrimp: Return shrimp and any juices to the pan. Toss to coat in sauce and warm through, about 1 minute.
  10. Serve: Top with parsley and extra Parmesan. Serve immediately while the sauce is velvety and the zoodles still have bite.