Whoever came up with the idea of making noodles out of zucchini, also known as zoodles, is a genius! Zoodles have a fraction of the carbs and calories compared to regular spaghetti and they’re a perfect replacement for practically any dish that calls for pasta. This one-pot shrimp Alfredo is rich, creamy, and kicks that comfort food craving in the butt!
Course: Main Course
Cuisine: Egg Free, Nut Free
For the zoodles
3medium zucchiniabout 21 ounces or 600 grams if using pre-prepped zoodles
For the shrimp and sauce
2tablespoonsbutter or ghee
3garlic cloves, minced
1poundshrimp, peeled and deveined
4ouncescream cheeseat room temperature
½cupheavy whipping cream
¼teaspoonfreshly ground black pepper
1cupfreshly grated Parmesan cheese
To make the zoodles
Trim off the ends of the zucchini. Using a vegetable spiral slicer, swirl the zucchini into noodle shapes (zoodles).
Lay zoodles on a kitchen towel and sprinkle with salt. Let sit while you prepare the alfredo sauce.
While sauce is simmering, fold zoodles up in the towel and squeeze out as much water as you can.
To make the shrimp and sauce
In a large pot, melt the butter over medium heat. Add the garlic and cook for 3 minutes, until fragrant. Add the shrimp and cook for 4 to 6 minutes, just until the shrimp start to turn pink. Remove the shrimp to a plate.
Add the cream cheese to the pot and whisk until melted. Pour in the heavy cream slowly, whisking constantly. Add the salt and pepper. Let the sauce simmer for 5 to 10 minutes, whisking often, until thickened.
Remove the pot from the heat and stir in the Parmesan cheese and cayenne. Taste and adjust salt and pepper to your liking.
Add zucchini noodles and cover, letting zucchini cook for 5 minutes in the sauce. The zucchini will release a bit of water, which will thin out the thick sauce a bit.
Add the shrimp and toss before serving.
Recipe Tip: Prep the zoodles ahead of time and store them in the refrigerator in an airtight container for up to a week. Alternatively, most grocery stores now sell already prepped zoodles; however, they’re a little more costly than making them yourself.
Nutrition Per Serving: Calories: 329; Total Fat: 25g; Protein: 20g; Total Carbs: 6g; Fiber: 1g; Net Carbs: 5g