Shrimp & Zucchini with Homemade Alfredo
Weeknights can be busy, no doubt. We try to accomplish an errand or two before heading home while navigating through rush hour traffic, cook dinner, recap our day over family time, put on a load of laundry, and check a few emails (and if you’re like me, respond to some too) all before laying our heads down to rest and catch some z’s. We’ve all experienced, at least, a week night where we want something quick and easy to make for dinner. This is how I feel usually two nights out of the week. A go to one skillet meal for me is my Shrimp & Zucchini with Homemade Alfredo. It’s light, flavorful, and healthy (there’s zucchini). Last week, after sharing this quick, easy favorite of mine on my weekly #CookingWithVee Instagram story, so many of you inquired about the recipe. So let’s get cookin’.
To keep this meal keto-friendly, use almond flour, or coconut flour.
Shrimp & Zucchini Alfredo
1 lb shrimp, raw, without shells and deveined
1 tsp, blackened seasoning
1 tbsp avocado oil (you may also use olive oil, ghee, or butter)
2 garlic cloves, chopped
1 tbsp butter (you may also use ghee)
6 oz. cream cheese, room temperature
1 tbsp almond flour
1 tbsp heavy whipping cream
1 tsp. sea salt
2 cups zucchini noodles, fresh and spiralized
Heat skillet over medium heat. While skillet is heating, in a medium bowl sprinkle blackened seasoning over shrimp and mix well, seat aside.
Once the skillet is hot, add avocado oil and garlic. Saute for 30 seconds.
Add shrimp to the skillet. Cooking on one side for about 1 minute until pink. Flip the shrimp to cook on the other side, no more than 1 minutes. Remove shrimp (leaving the chopped garlic) from skillet and set aside.
In the same skillet, add butter and cream cheese. Using a wooden spoon (we don’t want to scratch our skillet), stir until mixture is melted.
Add sea salt, almond flour, and whipping cream to the mixture and stir well.
Add shrimp back to skillet and mix well. Here is where you want to ensure the cream is coating all of the shrimp. *If you feel your mixture is too thick, you can gradually add in more whipping cream one teaspoon at a time.
Add zucchini noodles to the mixture and stir well. *If you are using frozen zucchini noodles, the water from the packaged noodles will loosen up the mixture.
Allow to simmer for 3-5 minutes so the flavors can set in.
Once plated, I topped my serving with a dash of smoked paprika.