Description
Inspired by a poolside potluck and a dash of spiralizer magic, this dish is rich, creamy, and completely guilt-free. Buttery garlic shrimp, silky zoodles, and a velvety Alfredo sauce come together in under 30 minutes. Whether you’re keto-ing, gluten-dodging, or just in love with flavor, this bowl brings pasta night without the nap.
Ingredients
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1 lb shrimp (peeled & deveined)
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3–4 medium zucchinis (spiralized)
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1 tbsp olive oil
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2 garlic cloves, minced
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1 cup heavy cream (or full-fat coconut milk)
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½ cup grated Parmesan
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Salt & pepper to taste
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Pinch of nutmeg
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Optional: red pepper flakes, lemon wedges, parsley for garnish
Instructions
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Prep Zoodles: Spiralize zucchini, salt lightly, and let drain in a colander for 10 minutes. Pat dry.
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Sear Shrimp: In a skillet, heat olive oil. Cook shrimp with garlic, salt, and pepper, 2–3 minutes per side. Remove and set aside.
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Make Alfredo: In same skillet, reduce heat. Add cream, Parmesan, and nutmeg. Simmer 3–5 minutes, stirring until smooth.
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Add Zoodles: Toss zucchini in sauce for 1–2 minutes—just to warm.
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Serve: Plate zoodles, top with shrimp, sprinkle red pepper flakes, and finish with fresh herbs or lemon wedges.
Notes
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For firmer zoodles, sauté separately then combine.
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Want dairy-free? Use coconut milk and vegan Parmesan.
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Avoid grainy sauce: keep heat low and add cheese gradually.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 390 per serving
- Fat: 28g
- Carbohydrates: 7g
- Protein: 28g