Keto Spaghetti with Garlic Shrimp
Elevate your low-carb menu with this irresistible Keto Spaghetti with Garlic Shrimp! Featuring spiralized zucchini noodles as a nutrient-packed alternative to traditional pasta, this recipe is perfect for those embracing a keto lifestyle or seeking a lighter dinner option. Succulent shrimp are seasoned and sautéed with aromatic garlic and rich butter, creating a burst of savory flavor in every bite. A splash of fresh lemon juice and a sprinkle of red chili flakes add a zesty kick, while chopped parsley keeps it beautifully fresh. Ready in just 25 minutes and ideal for busy evenings, this dish is further enhanced with optional Parmesan garnish for a touch of indulgence. Easy to prepare, gluten-free, and full of flavor, this keto shrimp recipe is guaranteed to satisfy!
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Recipe Information
Ingredients
- 4 pieces Zucchini (medium, spiralized into noodles)
- 500 grams Raw shrimp (peeled and deveined)
- 4 tablespoons Butter (unsalted)
- 2 tablespoons Olive oil (extra virgin)
- 4 cloves Garlic (minced)
- 1 piece Lemon (juiced)
- 0.5 teaspoons Red chili flakes (optional, for heat)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 0.25 cups Parmesan cheese (optional, grated, for garnish)
Instructions
Start by spiralizing the zucchinis into noodles if not pre-done. Pat the zucchini noodles dry with paper towels to remove excess moisture.
Season the raw shrimp with half the salt and black pepper. Set aside.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 30 seconds, until just fragrant.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Once melted, add the zucchini noodles and toss to coat them with the butter and olive oil mixture.
Cook the zucchini noodles for about 3-4 minutes, stirring occasionally, until just tender but still firm (al dente). Be careful not to overcook, as they can become mushy.
Return the cooked shrimp to the skillet with the zucchini noodles. Add the lemon juice, red chili flakes (if using), parsley, and the remaining salt and pepper. Toss everything together gently until well combined and heated through.
Taste and adjust seasoning if needed. Serve immediately, garnished with freshly grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 20.4 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1188 mg | 91% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3583 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
