Shrimp Alfredo Recipe with Zoodles
Shrimp Alfredo Recipe with Zoodles is the perfect low carb and keto option for the amazing comfort food normally served with pasta.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 tablespoon butter
- 1 tablespoon garlic minced
- 1 pound shrimp cleaned and deveined
- 6 oz cream cheese
- 8 tablespoons butter
- 1 pint heavy whipping cream
- 6 oz parmesan cheese grated
- 2 tablespoons garlic powder
- 8 cups zucchini 8 medium sized zucchinis
- 1 tablespoon Olive Oil
Preheat Oven to 500 degrees.
Clean your zucchini and spiralize your zoodles.
Toss your zoodles with olive oil and Spread your zoodles onto a sheet pan in an even layer.
Bake until the zucchini has softened, about 10 to 15 minutes. While zoodles are cooking it is time to start making your sauce.
Place 2 tablespoons butter, shrimp and garlic in a saute pan over medium heat until the shrimp are pink and remove from pan, set to the side.
Melt butter and cream cheese in a saucepan over medium heat. The cream cheese might look a bit strange, but stir it till you have it as smooth as you can get it.
Pour in the whipping cream and turn the heat to medium-high.
Whisk together until butter and cream have combined and until the sauce bubbles slightly.
Add Parmesan cheese and garlic powder and stir until everything is mixed well. Turn off the heat, the sauce will thicken as it cools a little.
Place your zoodles on each plate and top with the shrimp and alfredo sauce.
Serving size in this recipe for the zoodles is roughly 1 cup of zoodles, which is 1 zucchini but also depends on the size of your zucchini that you use.
We always end up with extra sauce, if you are looking to lower the calorie count, then lower the amount of alfredo sauce you use on top of your zoodles.
Calories: 613kcal | Carbohydrates: 13g | Protein: 25g | Fat: 52g | Saturated Fat: 30g | Cholesterol: 299mg | Sodium: 1019mg | Potassium: 800mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2235IU | Vitamin C: 45.4mg | Calcium: 439mg | Iron: 2.6mg