Easy One Pot Creamy Shrimp Alfredo with Zucchini Noodles Recipe is thick, rich, and full of garlicky buttery parmesan flavor in under 15 minutes in just one pot! Low carb and keto alfredo with zucchini noodles has never been easier!
I love rich, delicious pasta dishes – but as trying to stick to a lower carb eating plan, I’ve recently fallen in love with zoodles – spiralized zucchini noodles that are a delicious, nutritious swap for pasta in all sorts of dishes.
In many dishes, the delicate flavor of zucchini can quickly be overpowered – but with garlic, rich cream and Neufchâtel cheese, and delicious shrimp, it is a fresh and delicious swap for pasta that we can’t get enough of in our house!
This rich and creamy shrimp dinner is one that is sure to please – and indulge your cravings for a decadent pasta dinner on a low carb or keto diet!
This recipe is even lighter because we’re using Neufchâtel cheese instead of cream cheese – lowering the fat and calorie counts.
Tips to Perfect One Pot Creamy Shrimp Alfredo with Zucchini Noodles Recipe:
This super creamy and thick creamy shrimp Alfredo with zucchini noodles is a snap to prepare – and so addictive!
There are a couple easy tips and tricks to ensure the most delicious meal ever – I’m adding them below:
Don’t Overcook The Shrimp
-A lot of people who don’t like shrimp and think it tastes fishy don’t like overcooked shrimp. When shrimp are overcooked, they taste fishy and have a tough, gummy texture that are frankly gross!
Don’t overcook your shrimp in your alfredo – I personally like to add them at the end and let them cook while the sauce is thickening, and just until they turn translucent and pink – not any longer!
If your shrimp starts to curl around the edges, it is starting to overcook.
How To Prevent Cream Sauce from Breaking
Whenever I add cream to a dish, I turn the heat completely off, and whisk it in to prevent the sauce from breaking before I turn the heat back on.
This recipe is a bit more forgiving since the Neufchâtel Cheese alfredo is thicker and harder to “break” (where the oil in the sauce separates from the cream, and even worse, can become lumpy and weird), it is still best to turn heat off of your stove before adding in the heavy cream and then whisk vigorously when adding – that is the best way how to prevent cream sauce from separating!
Don’t Overcook Zucchini Noodles
Like shrimp, when zucchini noodles are overcooked, they can have a slimy and weird texture.
I like to add them right at the end to heat them instead of cooking them much – when zucchini noodles cook too much they release a ton of water and lose their structure, making them limp, soft, and not very pasta-like. Prevent overcooking them for the most delicious zoodles!
To Make This One Pot Creamy Shrimp Alfredo with Zucchini Noodles Recipe You’ll Need:
Large Nonstick Frying Pan
Since we’re adding so much cheese, we want to make sure its a snap to clean up – I prefer using ceramic coated nonstick pans since they are a snap to clean!
While cream cheese in alfredo can make a rich and foolproof sauce that doesn’t break as often as traditional alfredo, the lighter flavor of Neufchâtel Cheese Alfredo works better with shrimp and zucchini to not overwhelm in this dish.
Grated Parmesan Cheese
Shredded parmesan cheese doesn’t break down as quickly or as smoothly as grated parmesan, so I opt for finely grated parmesan in this recipe.
Spiralizer to Make Zucchini Noodles
I prefer to make my own zucchini noodles with a spiralizer – but if you don’t want to buy one, most major grocery stores and health food stores offer pre-spiralized zucchini noodles now!
-More Creamy One Pot Dinners You’ll Love:
If you love this Creamy Shrimp Alfredo, you’ll love these other deliciously rich and comforting one pot dinners, too!
Be sure to click the links to get the easy printable recipe for each below:
One Pot Creamy Shrimp Alfredo with Zucchini Noodles Recipe
If you love this One Pot Creamy Shrimp Alfredo With Zucchini Noodles Recipe as much as I do, please give it a five star review and help me share on facebook and pinterest!
To watch me make this super easy recipe, please click the video below:
- 2 tbsp butter
- 1 onion, diced fine
- 1/4 cup garlic, diced
- 1 cup chicken stock
- 8 oz neufchatel cheese
- 1/2 cup heavy cream or half and half
- 1 cup parmesan cheese, grated
- 1 lb shrimp
- 4 zucchini, spiralized
- Heat butter in large, heavy pot on high heat until melted and foamy.
- Reduce heat to medium and add onion and garlic to pan, and cook until soft and browned, about 3 minutes. Stir occasionally to prevent burning- watch to be sure garlic does not overheat and smell bitter.
- Add zucchini and stock to pan and toss evenly, bringing to a rapid boil.
- Add in cream cheese and melt, stirring often to break it up around the pan.
- Turn heat off, and add in cream and parmesan cheese, whisking as you pour it in.
- Turn heat back on to medium high once cream is incorporated, adding shrimp and grated parmesan with it.
- Cook down until sauce is reduced and shrimp is pink and opaque, about 5 minutes. Do not over cook shrimp.
- Serve immediately.
Amount Per Serving:Calories: 322 Saturated Fat: 10g Cholesterol: 241mg Sodium: 1083mg Carbohydrates: 10g Fiber: 1g Sugar: 6g Protein: 28g