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Zucchini Noodles with Creamy Sun-Dried Tomato Sauce & Shrimp

Zucchini Noodles with Creamy Sun-Dried Tomato Sauce & Shrimp

Dinner
Prep Time
25min
Cook Time
35min
Servings
4
Calories
557
Chef's Note

For the best texture, don't overcook your zucchini noodles - they should retain some bite. If you find your sauce is too thick, add a splash of chicken broth to thin it out. The key to this dish is properly draining the zucchini noodles to prevent a watery sauce. For a time-saving tip, you can spiralize the zucchini up to 2 days ahead and store it in the refrigerator in a container lined with paper towels.

Tags
keto
high-fiber
shrimp
seafood
low-carb
creamy
Italian-inspired
zucchini
dinner
gluten-free
Ingredients

  • 6 whole large zucchini

  • 2 lbs large shrimp, peeled and deveined

  • 1 cup sun-dried tomatoes in oil

  • 3 tablespoons oil from sun-dried tomatoes

  • 1.5 cups heavy cream

  • 8 oz cream cheese

  • 6 cloves garlic cloves, minced

  • 1 medium shallot, finely diced

  • 1/2 cup fresh basil leaves, chopped

  • 1/4 cup fresh parsley, chopped

  • 1 cup grated Parmesan cheese

  • 1/2 teaspoon red pepper flakes

  • 1 whole lemon, juiced and zested

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil

  • 3 tablespoons butter

  • 1/4 cup pine nuts, toasted

Instructions
  • 1

    Prepare the zucchini noodles: Wash 6 large zucchini and trim the ends. Using a spiralizer, create zucchini noodles (medium thickness setting). If you don't have a spiralizer, use a vegetable peeler to create ribbons. Place the zucchini noodles in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 15 minutes to draw out excess moisture.

  • 2

    While the zucchini is resting, pat 2 lbs of shrimp dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 3

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the shrimp in batches (about 2 minutes per side) until pink and opaque. Remove from the pan and set aside.

  • 4

    In the same skillet, add 3 tablespoons of the oil from the sun-dried tomatoes. Add 1 diced shallot and cook for 2-3 minutes until softened.

  • 5

    Add 6 minced garlic cloves and cook for 1 minute until fragrant.

  • 6

    Drain 1 cup sun-dried tomatoes (reserving more oil if needed) and roughly chop them. Add to the skillet and cook for 2 minutes.

  • 7

    Reduce heat to medium-low. Add 1.5 cups heavy cream and 8 oz cream cheese. Stir continuously until the cream cheese is fully melted and incorporated, about 3-4 minutes.

  • 8

    Add 1 cup grated Parmesan cheese, 1/2 teaspoon red pepper flakes, and the zest of 1 lemon. Stir until cheese is melted and sauce is smooth.

  • 9

    Pat the zucchini noodles dry with paper towels. In a separate large pan, melt 3 tablespoons butter over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until just tender but still slightly crisp (al dente). Be careful not to overcook.

  • 10

    Add the cooked zucchini noodles to the sauce and gently toss to coat. Cook for 1-2 minutes to allow the flavors to meld.

  • 11

    Return the cooked shrimp to the pan and add the juice of 1 lemon. Gently fold everything together and heat through for 2 minutes.

  • 12

    Remove from heat and stir in 1/2 cup chopped fresh basil and 1/4 cup chopped parsley.

  • 13

    Taste and adjust seasoning with remaining salt and pepper if needed.

  • 14

    Serve immediately, garnished with 1/4 cup toasted pine nuts and additional fresh herbs if desired.

Nutrition Information (per serving)
557
Calories
42g
Protein
28g
Carbs
31g
Fat
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