Description
A rich, creamy, and low-carb weeknight dinner featuring zucchini noodles tossed in a luxurious garlic butter shrimp sauce. Ready in just 20 minutes, this keto-friendly meal offers restaurant-quality flavor without the carbs.
Ingredients
Scale
- 3 large zucchini
- 1 teaspoon salt (for drawing out moisture)
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter (unsalted)
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Spiralize the zucchini into noodles. Sprinkle with salt and let sit in a colander for 10-15 minutes to draw out moisture.
- Rinse the zucchini briefly and squeeze them dry thoroughly using a clean kitchen towel or cheesecloth to remove excess liquid.
- Pat the shrimp dry and season with salt and pepper.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink. Remove shrimp to a plate and set aside.
- Reduce heat to medium. Add remaining 3 tablespoons of butter to the pan. Once melted, add minced garlic and red pepper flakes. Stir constantly for about 60 seconds until fragrant but not brown.
- Pour in chicken broth and simmer for 1 minute to deglaze the pan.
- Add heavy cream and stir well. Simmer gently for 2-3 minutes until the sauce begins to thicken.
- Gradually add grated Parmesan cheese, stirring constantly until melted and smooth.
- Add the squeezed zucchini noodles to the skillet and toss to coat in the sauce.
- Return the cooked shrimp to the pan. Cook for 1-2 minutes until zoodles are warm but still have a slight crunch.
- Stir in lemon juice and fresh parsley. Taste and adjust salt if needed.
- Serve immediately, topped with extra Parmesan and parsley.
Notes
Squeezing the moisture out of the zucchini is crucial to prevent a watery sauce. Do not overcook the zucchini noodles; they only need to be warmed through. For a dairy-free version, substitute heavy cream with full-fat coconut cream. This recipe is not recommended for freezing as the texture of the zucchini and sauce may suffer upon thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 5
- Sodium: 650
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 8
- Fiber: 3
- Protein: 28
Keywords: keto, low carb, zucchini noodles, shrimp, garlic butter, creamy sauce, quick dinner, gluten-free, healthy eating