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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!
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Gluten Free Shrimp Alfredo with Zucchini Noodles
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.
Creamy Shrimp Alfredo with Zucchini Noodles melds succulent shrimp in a luscious, garlicky Alfredo sauce atop spiralized zucchini for a guilt-free take on a decadent classic.
How to Make Shrimp Alfredo with Zucchini Noodles
Frist assemble the following ingredients:
- Butter (2 tbsp) – Butter forms the rich, flavorful base of the sauce, adding depth and silkiness to the dish.
- Onion (1) – Finely chopped onion is sautéed until translucent, contributing a sweet, aromatic layer to the Alfredo sauce.
- Garlic (1/4 cup) – Minced garlic infuses the dish with its signature pungent warmth, enhancing the overall savoriness.
- Chicken stock (1 cup) – Chicken stock introduces a subtle depth, thinning the sauce slightly while enriching its flavor profile.
- Neufchatel cheese (8 oz) – Neufchatel cheese, a lighter alternative to cream cheese, lends creaminess and tang to the sauce without excessive heaviness.
- Heavy cream (1/2 cup) – Heavy cream adds luxurious richness and smoothness, creating the classic velvety texture of Alfredo sauce.
- Parmesan cheese (1 cup) – Grated Parmesan cheese melts into the sauce, offering a nutty, salty element that complements the creamy base.
- Shrimp (1 lb) – Succulent shrimp, either fresh or thawed, are the protein highlight, cooked just until pink and tender.
- Zucchini (4) – Spiralized zucchini noodles, or “zoodles,” provide a fresh, low-carb alternative to traditional pasta, soaking up the sauce while adding a slight crunch.
Use this Method
Cook Onion and Garlic. 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. Add zucchini and stock to pan and toss evenly, bringing to a rapid boil.
Make Sauce. 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.
Simmer and Finish. 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 overcook shrimp. Serve immediately.
Tips and Tricks to Perfect Creamy Shrimp Alfredo with Zucchini Noodles
Spiralize Zucchini Properly: Use a good quality spiralizer to create uniform zucchini noodles (zoodles) for even cooking. Leave the skin on for more nutrients and color.
Salt Zucchini Noodles: Before cooking, sprinkle your zoodles with a little salt and let them sit in a colander for 10-15 minutes to draw out excess moisture. Pat them dry with paper towels to prevent your Alfredo sauce from becoming watery.
Cook Shrimp Perfectly: Sauté the shrimp just until they turn pink and opaque to avoid overcooking. Overcooked shrimp can become rubbery.
Use Fresh Garlic: Freshly minced garlic will give your Alfredo sauce a more robust flavor compared to garlic powder.
Quality Parmesan: Use freshly grated Parmesan cheese for the best melt and flavor in your Alfredo sauce. Pre-grated cheeses often contain anti-caking agents that can affect the sauce’s smoothness.
Stir Constantly: When making the Alfredo sauce, stir constantly to prevent the sauce from sticking to the pan and to ensure it becomes smooth and creamy.
Simmer Gently: Keep the heat on low to medium-low when adding cheese to the sauce. High heat can cause the sauce to separate or become grainy.
Briefly Cook Zoodles: Cook the zucchini noodles for just 1-2 minutes to warm them through. Overcooking can make them mushy.
Reserve Pasta Water: Before draining the zoodles, reserve a bit of the cooking water. You can add this to your Alfredo sauce if it becomes too thick.
Add Fresh Herbs: Finish the dish with fresh herbs like parsley or basil for a burst of color and freshness.
Adjust Consistency: If your Alfredo sauce is too thick, thin it with a little milk or pasta water until you reach your desired consistency.
Serve Immediately: Zucchini noodles can release more water as they sit, so serve your creamy shrimp Alfredo promptly for the best texture and flavor.
FAQs
Yes, frozen shrimp can be used. Thaw them completely in the refrigerator before use and pat them dry to remove excess moisture.
Salting the zucchini noodles and letting them sit for about 10-15 minutes can help draw out moisture. After salting, be sure to pat them dry with paper towels.
Yes, you can use coconut cream or a dairy-free alternative in place of heavy cream, and nutritional yeast or a dairy-free cheese substitute for the Parmesan.
Ensure the sauce is simmered over low heat when adding cheese, and add the cheese gradually while stirring constantly. If the sauce is too thin, a cornstarch slurry can be used sparingly.
Peeling is optional. Leaving the skin on adds color, nutrients, and a bit of texture. If you prefer a more pasta-like appearance, you can peel the zucchini.
Absolutely, vegetables like bell peppers, mushrooms, or cherry tomatoes can be sautéed and added to the dish for extra flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Note that zucchini noodles may release more water upon reheating.
Gently reheat leftovers in a pan over low heat to avoid overcooking the shrimp and zucchini noodles. You may need to add a splash of cream or broth to loosen the sauce.
Yes, if you prefer not to use zucchini noodles, you can substitute them with any pasta of your choice or other vegetable noodles like carrot or spaghetti squash noodles.
What to Enjoy with Creamy Zucchini Noodle Shrimp
Garlic Bread: Toasted garlic bread is perfect for sopping up any leftover Alfredo sauce, adding a crunchy texture contrast.
Caesar Salad: A classic Caesar salad with crisp romaine, Parmesan cheese, and croutons offers a fresh, tangy counterpoint to the creamy pasta.
Steamed Asparagus: Lightly steamed asparagus spears, seasoned with a little salt and lemon juice, provide a bright, slightly crunchy side that complements the richness of the Alfredo sauce.
Roasted Cherry Tomatoes: Cherry tomatoes roasted with olive oil and herbs until bursting add a sweet and tangy element that cuts through the creaminess.
Sautéed Spinach: A simple side of sautéed spinach with garlic adds color, nutrition, and a slightly earthy flavor to balance the dish.
Caprese Salad: Fresh slices of tomato, mozzarella, and basil leaves drizzled with balsamic glaze offer a light, refreshing side. Try this pesto caprese salad!
Grilled Vegetables: A mix of grilled vegetables like bell peppers, zucchini, and eggplant can add smoky flavors and a variety of textures.
Italian Chopped Salad: An Italian chopped salad with olives, cucumbers, and a vinaigrette dressing provides a crunchy, vinegary contrast to the creamy shrimp Alfredo.
Antipasto Platter: An antipasto platter with cured meats, cheeses, olives, and marinated artichokes can start the meal with a variety of flavors and textures.
White Wine: A glass of crisp white wine, such as Pinot Grigio or Chardonnay, complements the creamy sauce and seafood beautifully.
Try these other recipes next: Creamy One Pot Chicken Stroganoff, One Pot Creamy Lemon Salmon Florentine, Easy Low Carb Slow Cooker Creamy Chicken Marsala, Creamy Garlic Parmesan Chicken and Mushrooms, and One Pan Creamy Italian Lemon Chicken Mushroom and Asparagus Skillet.
Try these other one pot meals:
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Creamy Shrimp Alfredo with Zucchini Noodles
Equipment
Ingredients
- 2 tbsp butter
- 1 onion, diced fine
- ¼ cup garlic, diced
- 1 cup chicken stock
- 8 oz neufchatel cheese
- ½ cup heavy cream or half and half
- 1 cup parmesan cheese, grated
- 1 lb shrimp
- 4 zucchini, spiralized
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am going to make this dish tonight. It looks so yummy! However, since it is summertime, I think a little lemon juice added would give it a pop. Will taste it first without though. I’m excited to try this.
Lemon will taste absolutely fabulous in this dish! Enjoy!
How many servings does this make?
This recipe is fabulous! Made it almost exactly as written except I used regular cream cheese and half-n-half (since that is what I had). Couldn’t have been easier or more delicious. I love my new spiralizer!!