Low Carb Creamy Shrimp Zucchini Noodles

Large shrimp and spiralized zucchini are tossed in a garlic, Parmesan and heavy cream sauce, all in one skillet in 25 minutes. The zucchini stands in for pasta, so a serving has only 6 grams of carbohydrates, and the sauce is thick enough to coat every strand. The recipe serves 4.

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The skillet does all the work. The shrimp are cooked first and set aside, the sauce is made in the same pan, and the zucchini and shrimp go back in at the end. Italian seasoning flavors the cream, and red pepper flakes add heat if you want it.

What Goes in the Skillet

The full amounts are in the recipe card at the bottom.

• Large shrimp (1 pound): peeled and deveined. They cook quickly and give the dish its seafood flavor.
• Zucchini (4 medium): spiralized into noodles. They take the place of pasta and keep some bite.
• Olive oil (2 tablespoons) and garlic (3 cloves, minced): the base. The garlic goes in once the oil is hot.
• Heavy cream (1 cup): makes the sauce rich and creamy.
• Italian seasoning (1 teaspoon) and red pepper flakes (1/2 teaspoon, optional): herbs, and a little heat if you want it.
• Grated Parmesan (1/2 cup): melts into the cream and thickens it.
• Salt, pepper and fresh parsley: salt and pepper to taste, and parsley chopped over the top.

For a similar dish, see the shrimp scampi with zoodles .

What Matters at the Stove

Prep first. Spiralize the zucchini and peel and devein the shrimp before you turn on the heat. If you do not have a spiralizer, a vegetable peeler makes thin strips that work too.

Do not brown the garlic. Sauté it for about 1 minute, until fragrant. Burnt garlic turns bitter.

Cook the shrimp briefly. They need 2 to 3 minutes per side, until pink and opaque. Overcooked shrimp turn rubbery, so take them out of the pan as soon as they are done.

Build the sauce in the same pan. Pour in the cream and bring it to a gentle simmer, then add the Italian seasoning, red pepper flakes, salt and pepper. Stir in the Parmesan until it melts and the sauce is smooth.

Keep the zucchini al dente. Toss the noodles in the sauce for 2 to 3 minutes, just until tender. Then return the shrimp, cook for another minute to heat through and serve right away with parsley on top.

A squeeze of fresh lemon juice over the dish before serving adds a fresh note. The sausage zucchini kale stew is another way to cook zucchini.

Ways to Change It

• Another protein: grilled chicken or sautéed mushrooms can replace the shrimp. For more chicken ideas, see the spinach and feta stuffed chicken breast or the chicken pesto spaghetti squash .
• Extra greens: toss in fresh spinach or kale for color.
• Different cheeses: feta or goat cheese can stand in for the Parmesan, and each changes the character of the sauce.
• Different herbs: fresh basil, dill or a little lemon zest can replace or join the Italian seasoning.
• More or less seasoning: add an extra clove of garlic if you like it strong, or more red pepper flakes for heat.
• A lighter sauce: coconut cream or unsweetened almond milk can replace the heavy cream. The texture and flavor will differ slightly.

What to Serve with It

A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil vinaigrette gives a crisp contrast to the creamy noodles. Roasted asparagus or broccoli, tossed with olive oil, salt and pepper, brings out their natural sweetness. For drinks, sparkling water with a squeeze of lemon or a cup of herbal tea both work.

Other dishes from the site that go with a low-carb dinner:

• Zucchini lasagna roll ups
• Cheddar jalapeño biscuits, for something to scoop up the sauce
• For dessert: vanilla berry crepes, matcha whipped cream crepes, lemon ricotta crepes or a chocolate lava mug cake

Time and Nutrition

Prep takes 10 minutes and cooking takes 15 minutes, for 25 minutes in total. One serving has approximately 400 calories, 30g fat (15g saturated), 6g carbohydrates, 2g fiber, 2g sugar, 28g protein and 600mg sodium. These figures are estimates.

FAQ

• Can the dish be made ahead? It is best fresh, but the zucchini noodles and the sauce can be prepared in advance. Store them separately in the refrigerator and combine them when you are ready to eat.
• How do you store leftovers? Keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to keep the sauce creamy.
• What replaces the heavy cream for a lighter version? Coconut cream or unsweetened almond milk. The texture and flavor will vary slightly.
• Does it work for meal prep? Yes. Prepare the components separately and combine them when you are ready to eat.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us