One Pot Shrimp Alfredo Recipe (Zucchini Noodles)
May 08, 2019Whoever 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!
One-Pot Shrimp Alfredo Recipe
Prep Time:
10 mins Cook Time:
20 minsTotal Time
30 mins
10 mins Cook Time:
20 minsTotal Time
30 mins
Course: Main Course Cuisine: Egg Free, Nut Free Servings: : 5 servings Calories: 329kcal
Ingredients
For the zoodles
- 3 medium zucchini (about 21 ounces or 600 grams if using pre-prepped zoodles)
- 1 teaspoon sea salt
For the shrimp and sauce
- 2 tablespoons butter or ghee
- 3 garlic cloves, minced
- 1 pound shrimp, peeled and deveined
- 4 ounces cream cheese, at room temperature
- ½ cup heavy whipping cream
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- ¼ teaspoon cayenne (optional)
Instructions
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.
Notes
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
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