Shrimp Alfredo with Zucchini Spirals
Shrimp sautéed in butter and tossed in a rich, creamy Alfredo sauce, served over tender zucchini spirals.
Ingredients
6 oz shrimp, peeled and deveined
Salt and pepper, to taste
1 Tbsp butter (for cooking shrimp)
2 medium zucchini, spiralized
1 Tbsp butter (for zucchini spirals)
For the Alfredo Sauce:
2 Tbsp butter
2 cloves garlic, minced
â…“ cup heavy cream
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)
Macronutrients
Protein: 32g
Fat: 41g
Carbs: 6g
Preparation
Pat the shrimp (6 oz) dry and season with salt and pepper. In a skillet over medium heat, melt the butter (1 Tbsp) and cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, melt butter (1 Tbsp) and sauté the zucchini spirals (from 2 spiralized zucchini) for 2–3 minutes until just tender. Season with a pinch of salt, then transfer to a plate.
In a small saucepan over medium-low heat, melt butter (2 Tbsp) for the Alfredo sauce. Add minced garlic (2 cloves) and cook for about 30 seconds until fragrant. Stir in heavy cream (⅓ cup) and bring to a gentle simmer. Add grated Parmesan cheese (¼ cup) and whisk until smooth. Season with salt, pepper, and a pinch of nutmeg if desired. Simmer for 2–3 minutes until the sauce thickens.
To serve, place the zucchini spirals in a bowl or on a plate, top with sautéed shrimp, and spoon the Alfredo sauce over the top. Serve hot, optionally garnished with extra Parmesan or chopped parsley.
Scaled weight to 95#, scaled rounds to 14-21-21