Easy, Creamy One-Pan Shrimp and Zucchini Noodles
What do you do when you crave pasta but you are trying to cut back on your carbs? You substitute, of course! This creamy shrimp and zucchini noodle (zoodle) recipe is easy, delicious, and convenient.
So easy
This recipe is so quick and easy, and delicious to boot. With plenty of protein-rick shrimp and chock full of zucchini, the cream sauce is a perfect balance to the crisp freshness of the zoodles. The combination of garlic, cherry tomatoes, and Parmesan cheese provides a burst of flavor that complements the natural sweetness of the shrimp and the mild taste of the zucchini.
And it can all be cooked on the stovetop in a single skillet. So clean-up is a breeze!
So healthy
Zucchini noodles (or "zoodles") are a fantastic low-carb alternative to traditional pasta. This makes the dish suitable for those following low-carb diets, or even keto. and did you know that zucchini is rich in vitamins A and C, potassium, and fiber, contributing to a balanced diet? You do now!
Shrimp is a lean source of protein, which is great for maintaining muscle mass and overall health without adding excessive calories.
So convenient
Shrimp and Zoodles is perfect for busy weeknights or a quick camp dinner before heading out to the fire for s’mores. The whole dish can be prepared in under 30 minutes, making it a convenient option for a quick dinner.
Creamy One-Pan Shrimp and Zoodles Recipe
What you need
1 pound Shrimp
2-3 Tbsp Butter or Oil
3 cloves Garlic, minced
1/2 cup Heavy Cream
1/2 cup Grated Parmesan
1 cup Cherry tomatoes, halved
4 cups Zucchini, spiralized into zoodles
Salt and Pepper to taste
What you do
The Shrimp
Use medium or large shrimp, peeled and deveined
Fresh or frozen is fine; adjust cooking time as needed
Heat butter or oil in a large frying pan
Sauté the shrimp until lightly cooked
Add salt and pepper to taste as the shrimp cook
Do not over-cook; they will continue cooking in the next steps
The Sauce
Add 2-3 Tbsp butter to the pan
Sauté the garlic
Add heavy cream and parmesan; add salt and pepper to taste
Simmer until sauce thickens
You don’t want too much moisture, because the zoodles will add more
The Zoodles
If you didn’t already do it, shred the zucchini into spirals; or shred coarsely
This is the part I have trouble with, the zoodles add a lot of moisture
Maybe dry the spirals in a towel during the first two steps
Stir in the zoodles and halved cherry tomatoes
Simmer until the veggies are tender - this only takes a couple minutes
