Only one pot is needed for this low carb dinner.

Have you ever made zoodles (aka zucchini noodles)? Not only are they are so fun to make, but once you cover them in creamy alfredo and top them with delicious sauteed garlic shrimp, you won’t even miss the high carb pasta you’re used to. If you’re in the mood for comfort food, you have to make this one pot creamy shrimp with zucchini noodles, it’s heavenly.

What you need to make One Pot Creamy Shrimp with Zucchini Noodles:

zucchini
water
frozen shrimp
red pepper flakes
minced garlic

For the Alfredo:

butter
cream
whole milk
cream cheese
parmesan cheese
egg yolk
minced garlic
salt
pepper
flat leaf parsley

How to make One Pot Creamy Shrimp with Zucchini Noodles:

Spiralize: With a vegetable spiralizer, spiralize the zucchini into noodles (“zoodles” as we like to call them), set aside in a bowl.
Sauté: In a large rimmed sauté pan set to medium high heat add 4 oz. butter.
Add your spices: Add 1/2 teaspoon minced garlic and red pepper flakes. Cook until fragrant.
Mix in the shrimp: Add the peeled and deveined shrimp (leave the tails on) to the hot pan. Cook tossing in the garlic butter mixture until all the shrimp turns pink. Move shrimp to a bowl and set aside.
Add your zoodles: Add the zucchini noodles into the hot pan. Toss until well coated in the garlic butter mixture. Add in half a cup of water to help steam the zucchini noodles until cooked. When cooked remove zucchini noodles, set aside. Remove any excess water from the pan.
Make the alfredo: Start to make the Alfredo Sauce: combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed.
Mix all together: Stir in cooked zucchini noodles and gently toss to combine; season with salt and pepper, to taste.
Enjoy: Serve with sautéed shrimp for a complete meal. Enjoy!

How to store One Pot Creamy Shrimp with Zucchini Noodles:

You should store your zoodles and sauce separately in the fridge for up to 5 days. When you’re ready to serve again, heat both your zoodles and sauce, and combine!

Spiralizer for zoodles:

We did our research when it comes to veggie spiralizers, and this Paderno Veggie Spiralizer got the best reviews. We have loved it!

Alfredo sauce for One Pot Creamy Shrimp with Zucchini Noodles:

For the sauce for the zucchini noodles, we are making this Alfredo Sauce recipe. It’s the best!

We made a quick video so you can see this dish come together. Just one pan or one pot.

Shrimp substitutes:

If you’re not a big fan of shrimp or just don’t have any on hand, you can sub it out for chicken, steak, or even tofu!

More delicious Zucchini recipes:

Here are links to some of our favorite zoodle and zucchini recipes:

One Pot Creamy Shrimp with Zucchini Noodles

One Pot Creamy Shrimp with zucchini noodles. We love this low carb dinner!

Course Main dish

Cuisine American, Italian

Keyword Alfredo, One Pot Meal, Zoodles

Author Kami | NoBiggie.net

Ingredients

1 medium sized zucchini spiralized
1/2 cup water
21/25 frozen shrimp uncooked, unpeeled
1/2 teaspoon red pepper flakes
1/2 teaspoon minced garlic

For the Alfredo:

8 tablespoons butter one stick, divided
1 cup cream
1 cup whole milk
4 ounces cream cheese half of a block
1/2 cup parmesan cheese grated + more to garnish
1 egg yolk
1 teaspoon garlic minced, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flat leaf parsley chopped *optional garnish

Instructions

With a vegetable spiralizer, spiralize the zucchini into noodles (“zoodles” as we like to call them), set aside in a bowl.
In a large rimmed sauté pan set to medium high heat add 4 oz. butter.
Add 1/2 teaspoon minced garlic and red pepper flakes. Cook until fragrant.
Add the peeled and deveined shrimp (leave the tails on) to the hot pan. Cook tossing in the garlic butter mixture until all the shrimp turns pink. Move shrimp to a bowl and set aside.
Add the zucchini noodles into the hot pan. Toss until well coated in the garlic butter mixture. Add in half a cup of water to help steam the zucchini noodles until cooked. When cooked remove zucchini noodles, set aside. Remove any excess water from the pan.
Start to make the Alfredo Sauce: combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed.
Stir in cooked zucchini noodles and gently toss to combine; season with salt and pepper, to taste.
Serve with sautéed shrimp for a complete meal. Enjoy!