Keto Creamy Garlic Shrimp (Printable)

Shrimp cooked in garlicky cream sauce with sun-dried tomatoes, spinach, and zucchini noodles.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 1.5 cups fresh baby spinach
04 - 0.5 cup sun-dried tomatoes, sliced
05 - 3 cloves garlic, minced

→ Dairy

06 - 0.5 cup heavy cream
07 - 0.25 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter

→ Pantry & Seasonings

09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt, or to taste
11 - 0.25 teaspoon black pepper
12 - 0.5 teaspoon dried Italian herbs
13 - 0.25 teaspoon crushed red pepper flakes, optional

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan cheese for serving

# How To Make It:

01 - Pat the shrimp dry and season with salt, pepper, and half the Italian herbs.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
03 - Add shrimp and cook 1 to 2 minutes per side, until pink and opaque. Transfer to a plate and set aside.
04 - In the same skillet, add remaining butter and garlic. Sauté for 30 seconds until fragrant.
05 - Add sun-dried tomatoes and cook for 1 minute.
06 - Stir in heavy cream and Parmesan. Bring to a gentle simmer, stirring until cheese melts and sauce thickens slightly.
07 - Add spinach and cook until just wilted, about 1 minute.
08 - Return shrimp to the skillet. Toss to coat in sauce.
09 - Add zucchini noodles and toss gently until just warmed through, 2 to 3 minutes. Avoid overcooking to prevent sogginess.
10 - Season with additional salt, pepper, and red pepper flakes if desired.
11 - Serve immediately, garnished with parsley and extra Parmesan.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you spent way more effort than you actually did.
  • Creamy, indulgent sauce that somehow fits perfectly into keto or low-carb eating without any strange substitutes.
  • Shrimp cooks so quickly you'll barely believe how elegant the final plate looks.
02 -
  • Don't skip drying the shrimp or you'll end up steaming them instead of searing them, which ruins that golden crust that makes them taste restaurant-quality.
  • Add the zucchini noodles at the very end and keep that step brief, because spiralized zucchini releases water that will turn your beautiful sauce into soup if you're not careful.
03 -
  • Serve this immediately after plating because the heat is part of the experience, warming the zucchini noodles just enough without breaking them down.
  • A dry white wine like Pinot Grigio alongside this makes everything taste even better, either in a glass or a splash in the pan, and it's the one thing that transforms dinner into something you'd order at a restaurant.
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