Keto Pasta with Shrimp – Silky zucchini noodles tossed with plump garlic butter shrimp, cherry tomatoes, and fresh basil in a light parmesan cream sauce. This dish looks and tastes like a restaurant pasta but has only 6g net carbs. Zucchini noodles absorb the sauce beautifully.
Keto Pasta With Shrimp
Zucchini noodles (zoodles) are the keto pasta solution that actually works. When cooked properly – not overcooked – they have a satisfying bite that holds up to rich sauces. Paired with garlic butter shrimp and a quick parmesan cream sauce, this is the kind of dinner you'd be proud to serve to anyone, keto or not.
Ingredients:
Instructions
- Salt the zucchini noodles and let sit for 10 minutes to release water. Pat dry with paper towels.
- Heat olive oil in a large pan over high heat. Season shrimp with salt and chili flakes.
- Cook shrimp 1-2 minutes per side until pink and curled. Remove and set aside.
- In the same pan, melt butter over medium heat. Add garlic and cook 1 minute.
- Add cherry tomatoes and cook 2 minutes until they start to blister.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan until melted and sauce thickens slightly.
- Add zucchini noodles and toss for 1-2 minutes – no longer or they'll go soggy.
- Return shrimp to the pan. Add lemon juice. Toss once and serve immediately with fresh basil..
Nutrition Facts
Servings 2
Serving Size 1 large bowl
- Amount Per Serving
- Calories 420kcal
Note
Salting and drying the zucchini noodles is the most important step – it removes excess water and prevents the sauce from becoming watery. Only cook the zoodles for 1-2 minutes max. They should still have a slight bite – think al dente pasta. Overcooked zoodles turn mushy and release too much water.
