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The BEST Keto Shrimp Alfredo with Zoodles - Creamy, Fast, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds large shrimp, peeled and deveined (tails on or off)
  • 4 medium zucchinis, spiralized into zoodles
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/4 cup chicken broth or dry white wine (optional, for thinning)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon Italian seasoning or dried parsley
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the shrimp and zoodles: Pat the shrimp dry with paper towels. Season with salt, pepper, and a pinch of Italian seasoning. Lay your zoodles on a clean kitchen towel, sprinkle with a little salt, and let them sit for 10 minutes to release excess moisture. Gently squeeze dry.
  2. Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer to a plate and tent loosely with foil.
  3. Make the Alfredo base: Lower heat to medium. Add butter and remaining 1 tablespoon olive oil to the skillet. Stir in garlic and sauté 30 seconds until fragrant, not browned.
  4. Add cream and seasonings: Pour in the heavy cream. Add crushed red pepper flakes if using, plus a pinch of salt and pepper. Simmer gently, stirring, for 3–4 minutes to thicken slightly. Keep the heat low so it doesn’t boil.
  5. Melt in the Parmesan: Sprinkle in the Parmesan gradually, stirring until smooth and glossy. If the sauce gets too thick, whisk in a splash of chicken broth or wine to loosen. Taste and adjust seasoning.
  6. Add lemon and shrimp: Stir in the lemon juice for brightness. Return the shrimp and any juices to the pan. Coat with sauce and simmer 1 minute to warm through. Transfer shrimp and sauce to a bowl to free up the skillet.
  7. Cook the zoodles: In the same skillet over medium heat, add the zoodles. Sauté 1–2 minutes, tossing, until just tender but still crisp. Do not overcook. Season lightly with salt and pepper.
  8. Combine and serve: Return the shrimp Alfredo to the skillet with the zoodles. Toss gently to coat. Remove from heat. Top with extra Parmesan and chopped parsley. Serve immediately.