A quick, comforting, keto-friendly dish for two — perfect for the quiet December days between holiday meals.
Intro
There are nights in December when you don’t want another casserole, or another pan of leftovers — just something warm, gentle, and easy. This Creamy Garlic Shrimp over Zoodles is a small moment of calm on a plate: simple ingredients, soft flavors, and a little comfort you don’t have to think too hard about. Some meals aren’t meant to impress; they’re intended to steady you. This one does exactly that.
🦐 Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
🧂 Ingredients
For the Zoodles:
- 2 medium zucchini, spiralized
- 1 tbsp olive oil or butter
- Salt and black pepper, to taste
For the Garlic Shrimp:
- 1 tbsp butter
- 1 tbsp olive oil
- 10–12 large shrimp (about 8 oz), peeled and deveined
- 3 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tsp lemon juice
- ¼ tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 tbsp chopped parsley (optional, for garnish)
👩🏽🍳 Instructions
1. Prepare the Zoodles
Heat 1 tbsp olive oil or butter in a large skillet over medium heat.
Add spiralized zucchini, season lightly with salt and pepper, and sauté for 2–3 minutes, just until tender but not mushy.
Transfer to a plate and set aside.
(They’ll release some water — that’s fine; just drain before plating.)
2. Cook the Shrimp
In the same skillet, heat 1 tbsp butter + 1 tbsp olive oil over medium heat.
Add the shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque.
Remove shrimp and set aside.
3. Make the Creamy Garlic Sauce
In the same skillet, add minced garlic and sauté for 30 seconds, just until fragrant.
Pour in heavy cream and lemon juice, scraping up any browned bits with a wooden spoon.
Lower the heat and stir in Parmesan cheese until melted and smooth.
Add red pepper flakes if using.
Simmer gently for 2–3 minutes until slightly thickened.
4. Combine & Serve
Return the shrimp to the skillet and coat them in the sauce.
Toss in the zoodles, gently mixing to evenly coat everything.
Cook for 1 more minute to warm through — avoid overcooking, or the zucchini will get soggy.
5. Finish
Garnish with fresh parsley and extra parmesan if desired.
Serve immediately.
🍽️ Approximate Nutrition (Per Serving)
- Calories: 420
- Net Carbs: 5g
- Fat: 34g
- Protein: 26g
Kyle J. Hayes
kylehayesblog.com
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