One-Pot Keto Shrimp Alfredo with Zoodles

The one-pot keto shrimp Alfredo with zoodles is a rich, creamy, and low-carb twist on a classic comfort dish, featuring tender shrimp and zucchini noodles simmered in a luxurious Alfredo sauce made with heavy cream, butter, and Parmesan cheese.

Course Dinner, Main Course

Cuisine American, Italian

Keyword alfredo, keto, low-carb, one pot, Shrimp, zoodles

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 520kcal

Equipment

large skillet
Cutting board
Chef's knife
Tongs
Colander

Ingredients

For the shrimp and zoodles

1 1/2 pounds medium shrimp, peeled and deveined, tails removed
1 tablespoon olive oil
3 tablespoons unsalted butter divided
4 medium zucchini, spiralized into zucchini noodles (zoodles) about 6 cups loosely packed
1 teaspoon fine sea salt divided, plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste

For the keto Alfredo sauce

4 cloves garlic, minced
1 1/2 cups heavy whipping cream
1/2 cup chicken broth low-sodium, no sugar added
1 1/2 cups Parmesan cheese, freshly grated plus more for serving
1/4 teaspoon crushed red pepper flakes optional, for gentle heat
1/4 teaspoon ground nutmeg optional, traditional Alfredo flavor

For finishing and serving

1/4 cup fresh parsley, chopped for garnish
2 tablespoons lemon juice freshly squeezed, to brighten flavors

Instructions

Pat the shrimp very dry with paper towels and season them on both sides with about 1/2 teaspoon of the salt and a generous pinch of black pepper.
Spread the zucchini noodles out on a clean kitchen towel, sprinkle with 1/2 teaspoon of salt, and let them sit while you start the sauce to draw out excess moisture.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium to medium high heat until the butter is melted and foaming.
Add the shrimp in a single layer and cook until they are just opaque and lightly pink on each side, about 1 to 2 minutes per side, then transfer them to a plate and set aside.
Reduce the heat to medium low, add the remaining 2 tablespoons of butter to the same skillet, and let it melt in the shrimp drippings.
Add the minced garlic to the skillet and sauté, stirring constantly, until fragrant and just starting to turn golden, about 30 seconds.
Pour in the heavy whipping cream and chicken broth, stirring to combine, then bring the mixture to a gentle simmer over medium low heat.
Whisk in the Parmesan cheese a small handful at a time, stirring continuously until it is fully melted and the sauce is smooth and slightly thickened.
Season the sauce with the remaining salt, black pepper, crushed red pepper flakes, and nutmeg, then taste and adjust seasoning as needed to keep it well balanced and savory.
Use the kitchen towel to gently squeeze the zoodles to remove the released liquid, then add the zoodles to the skillet with the Alfredo sauce.
Toss the zucchini noodles gently in the sauce over low heat until they are just tender but still slightly crisp, about 2 to 3 minutes, taking care not to overcook them so they do not become watery.
Return the cooked shrimp and any accumulated juices to the skillet and toss them with the zoodles and sauce until the shrimp are heated through.
Stir in the lemon juice and half of the chopped parsley, then remove the skillet from the heat so the sauce stays silky and does not separate.
Serve the shrimp Alfredo with zoodles immediately, topped with the remaining parsley and extra Parmesan cheese to taste.

Notes

For the best keto texture, do not skip the step of salting and draining the zucchini noodles, which helps keep the Alfredo sauce thick and creamy instead of watery. If you plan to meal prep, store the shrimp and sauce in one container and the zoodles in another, then gently reheat the sauce on the stovetop with a splash of cream before tossing with freshly warmed zoodles. Use only heavy whipping cream and freshly grated Parmesan, as lower fat dairy or pre-shredded cheese can cause the sauce to break or turn grainy and will add unnecessary carbs.

Nutrition