Low Carb Cajun Shrimp Alfredo Zoodles
Shrimp Alfredo is a delicious classic that is creamy and cheesy! A mix of Cajun spices is included to make this dish just a little spicy and full of peppery flavor. For a ketogenic pasta meal, spiralize a low carb zucchini into noodles. The zucchini holds the flavor well and adds a nice al dente crunch!
How to Make It
Step 1
Prepare the shrimp be removing the shells if necessary. Cook them in a skillet on medium-high heat for a couple minutes on both sides – until they are slightly golden. Transfer the cooked shrimp to a clean surface, and chop them into bite sized pieces. Leave this aside for later.
Step 2
Use a spiralizer to cut a medium sized zucchini into noodles. Set the zoodles aside for later as well.
Step 3
Melt the butter in a skillet over medium low heat. Mince the garlic and toss this in. Cook for about 30 seconds so the garlic becomes fragrant.
Step 4
Gently stir in the heavy cream until the fats have combines together. Then, stir in the grated parmesan in 2-3 additions. Keep the heat low and just under a simmer.
Step 5
Stir in the seasonings except for the pepper and the chopped shrimp. Let the sauce thicken for about 30 seconds.
Step 6
Finally, turn the heat off but leave the skillet on the burner. Toss the zucchini noodles into the alfredo sauce and gently stir until all the ingredients are combined. Sprinkle fresh black pepper over the zucchini pasta for serving.
Ingredients
- Shrimp – 10 large shrimp
- Zucchini – 8 oz, raw, yields
- Butter – 2 tablespoon
- Garlic Raw – 1 clove
- Heavy Cream – 1-¼ cup
- Shredded Parmesan Cheese – ½ cup
- Salt – ⅛ teaspoon
- Cayenne Pepper – ¼ tsp
- Spices Onion Powder – ¼ tsp
- Spices Paprika – ½ tsp
- Spices Cumin Seed – ¼ tsp
- Black Pepper – ½ tsp