Zucchini Alfredo With Shrimp

Shrimp zoodle alfredo in a large, white sauté pan.

4.84 from 6 votes

Zucchini noodles with cheesy, creamy sauce and delicious sautéed shrimp! This 30 minute meal is perfect for a quick weeknight dinner. It's low carb, keto-friendly, gluten free and pescatarian.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Italian

Keyword: 30 minute recipe, Gluten Free, Keto Friendly, Pescatarian Meal, Shrimp with zucchini noodles, Zoodles Recipes

Servings:

Calories: 493kcal

Author: Stacey Adams

Ingredients

2 large zucchini
1 tablespoon extra virgin olive oil *divided
16 oz. jumbo shrimp (raw) *thawed, peeled and deveined
1 cup heavy cream
1 teaspoon Italian seasonings
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 teaspoon fresh oregano leaves *roughly chopped *optional
1 tablespoon gluten free flour *see note below
1 cup Freshly shredded 3 cheese blend (Romano, asiago & parmesan) *plus additional for topping *see note below

Recipe notes:

Gluten free flour: I normally use Bob's Red Mill 1-1 gluten free flour. Regular, all-purpose flour will also work if you're not worried about making this recipe gluten free!

Three cheese blend: shredded three cheese blend (Romano, asiago and parmesan) can typically be found by the freshly shredded parmesan at the grocery store. You can also use parmesan cheese, solely, if preferred.

Instructions

Place a large pot of HOT salted water on the stovetop and turn heat to high. While waiting for water to boil, spiralize zucchini.
Remove boiling water from heat. Once water stops boiling, add zucchini noodles to the pot and soak for 10 minutes.
Drizzle ½ tablespoon of olive oil into a sauté pan. Place on medium low heat.
In a small bowl, combine shrimp and remaining olive oil. Sprinkle with salt and pepper and mix until shrimp are well coated.
Sauté shrimp for about 90 seconds on each side, until fully cooked through, and set aside. (*Tip: it's important to avoid overcrowding your pan, as this can result in a boiling effect from excess moisture. I typically cook my shrimp in two shifts and leave an inch between each).
Turn stovetop heat to low.
Measure heavy cream, Italian seasonings, salt, pepper, garlic powder, fresh oregano and gluten free flour into a small mixing bowl and whisk well. Pour mixture into the empty sauté pan and stir until it begins to thicken. Add cheese and continue stirring until melted. (*Tip: sauce will be very thick. Zoodles contain more moisture than traditional pasta. Once you stir them in, your sauce will thin out a bit. Avoid the temptation to thin sauce with additional cream)!
Drain zucchini noodles and pat dry with a clean kitchen towel. Stir zoodles and shrimp into sauce until all ingredients are well combined.
Plate and enjoy!

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