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