Save There's something about the sizzle of shrimp hitting hot butter that makes you feel like you're cooking somewhere coastal, even if you're just in your everyday kitchen. I stumbled onto this dish one weeknight when I had beautiful shrimp thawing and a craving for something that felt indulgent but wouldn't derail my eating goals. The cream sauce came together so fast that I almost couldn't believe how restaurant-quality it tasted, and the zucchini noodles underneath soaked up all that garlicky, sun-dried tomato goodness without any of the heaviness. It became my go-to when I needed to impress someone or just treat myself to something special on a Tuesday.
I remember serving this to my sister who had just started eating low-carb, and she kept circling back to the pan asking if there was really no pasta involved. Watching her fork through those delicate zucchini noodles coated in that silky cream sauce, you could see the moment she realized keto didn't mean giving up flavor. That's when I knew this recipe was worth keeping close.
Ingredients
- Large shrimp, peeled and deveined: Buy them frozen if fresh ones seem overpriced, and thaw them in the fridge the night before so they're tender and not watery.
- Zucchini, spiralized into noodles: A spiralizer is worth the counter space if you're eating this way regularly, but a julienne peeler works fine too.
- Fresh baby spinach: The fresher it is, the brighter your dish will taste, and it wilts away so there's no tough texture.
- Sun-dried tomatoes: These are concentrated flavor bombs, but don't use the ones packed in oil unless you drain them really well or your sauce becomes too oily.
- Garlic, minced: Fresh garlic makes all the difference here; garlic powder tastes flat by comparison in a dish this simple.
- Heavy cream: This is what makes the sauce luxurious, so don't skip it or swap it for something lighter if you want authentic richness.
- Parmesan cheese, grated: Buy a wedge and grate it yourself if you have time, because pre-grated cheese has additives that prevent it from melting as smoothly.
- Unsalted butter: You're controlling the salt level, so unsalted gives you that control.
- Olive oil: Use regular olive oil here, not extra virgin, since you're cooking at medium-high heat.
- Salt, black pepper, dried Italian herbs: These three are your flavor foundation, so taste as you go and adjust to what feels right to you.
- Crushed red pepper flakes: Optional, but a small pinch transforms the dish if you like heat.
Instructions
- Prep your shrimp:
- Pat them completely dry with paper towels so they'll sear instead of steam, then sprinkle with salt, pepper, and half the Italian herbs. This step seems small but it's the difference between shrimp that's tender and sweet versus rubbery.
- Sear the shrimp:
- Get your skillet smoking hot with the oil and butter, then add the shrimp in a single layer without moving them around. Let them sit for a minute or two until they're pink on one side, flip, and repeat, then transfer to a plate and don't worry if they look slightly underdone because they'll finish cooking in the sauce.
- Build your sauce:
- In the same skillet with all those golden bits stuck to the bottom, melt the remaining butter and add your minced garlic, letting it smell absolutely incredible for about 30 seconds. Add the sun-dried tomatoes next and let them soften and release their flavor.
- Create the cream magic:
- Pour in the heavy cream and sprinkle the Parmesan over it, stirring gently until the cheese melts and the whole thing becomes silky and thick. This takes maybe three minutes and you'll feel like a fancy chef watching it come together.
- Wilt in the spinach:
- Toss in your baby spinach and watch it disappear into the sauce within about a minute, which is exactly when you know it's done. Don't leave it longer or it becomes a dark heap instead of bright and tender.
- Reunite everything:
- Return the shrimp to the skillet and gently toss everything together so each piece gets coated in that beautiful sauce. Take your time here because you want the shrimp to absorb the flavors.
- Add the zucchini noodles:
- This is the final step and it's crucial not to overcook them, so add them and toss gently for just 2 to 3 minutes until they're warm and pliable but still have a tiny bit of structure. Overcooked zucchini noodles turn into mush and nobody wants that.
Save There was a moment last summer when I made this for a friend who was learning to cook keto, and I walked them through each step over a video call. Watching them taste it for the first time and realizing they could eat like this while staying in ketosis, I saw something shift in their face—like a door had opened to a way of eating that didn't feel like deprivation anymore. That's what this dish does.
The Secret to Restaurant-Quality Shrimp
Pat your shrimp absolutely dry before seasoning, because any moisture on the surface turns to steam instead of letting them get that perfect golden sear. The drier they are, the better they brown, and browning is where the flavor lives. I learned this the hard way after my first few attempts produced pale, sad shrimp, and once I started drying them thoroughly, everything changed.
Why Sun-Dried Tomatoes Belong in This Dish
Fresh tomatoes would dilute the sauce and make it watery, but sun-dried tomatoes are concentrated flavor that dissolves into the cream instead of breaking it down. They add sweetness and a slight tang without any of the liquid that would ruin your texture. They're the reason this sauce tastes deep and complex instead of one-note garlicky.
Making It Your Own
Once you nail the basic technique, this dish becomes your canvas for whatever vegetables or additions sound good to you. I've thrown in sliced mushrooms, artichoke hearts, even a handful of roasted red peppers when I had them on hand. The cream sauce is flexible enough to work with almost anything, as long as you follow the timing rule of adding delicate ingredients last so they don't get overcooked.
- Mushrooms are magical here if you slice them thin and add them when you're sautéing the garlic, so they have time to release their flavor into the sauce.
- A squeeze of fresh lemon juice at the very end brightens everything up and cuts through the richness in the best way.
- If red pepper flakes aren't your thing, a tiny pinch of nutmeg adds warmth and makes people ask what that subtle something is that makes it taste so good.
Save This dish has become my answer to the question of how to eat well without feeling like you're missing out. Every time I make it, something about it reminds me that keto food doesn't have to taste keto.
Recipe FAQ
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15-20 minutes. Pat them thoroughly dry before seasoning and cooking to ensure proper searing and prevent watery sauce.
- → How do I prevent zucchini noodles from getting soggy?
Avoid overcooking the noodles - add them at the very end and toss just until warmed through, about 2-3 minutes. You can also spiralize the zucchini ahead of time and lightly salt it to draw out excess moisture, then pat dry before adding to the skillet.
- → Can I make this dairy-free?
Substitute heavy cream with full-fat coconut cream or cashew cream. Use nutritional yeast or dairy-free Parmesan alternative in place of grated Parmesan. The sauce texture will be slightly different but still delicious and creamy.
- → What other vegetables can I add to this dish?
Sliced mushrooms, artichoke hearts, or roasted red peppers complement the flavors beautifully. You can also add cherry tomatoes or fresh basil. Just keep in mind that additional vegetables may release water and thin the sauce slightly.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 2-3 days. The zucchini noodles will release some liquid, so reheat gently in a skillet over medium-low heat. The shrimp may become slightly rubbery if over-reheated, so warm just until heated through.
- → Can I make the sauce ahead of time?
The cream sauce can be made 1-2 days ahead and stored in the refrigerator. Reheat gently with a splash of cream or water to thin it slightly. Cook the shrimp and zucchini noodles fresh for the best texture and flavor.