Shrimp Alfredo with Zoodles

Name: Shrimp Alfredo with Zoodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 3 tablespoons unsalted butter; Salt and pepper to taste; 4 medium zucchini, spiralized; 1 pound shrimp, peeled and deveined; 1 tablespoon olive oil; Pinch of red pepper flakes (optional); Fresh parsley, for garnish

Highlighted under: Healthy & Light

I crave a creamy pasta dish that aligns with my healthy lifestyle, and that’s where Shrimp Alfredo with Zoodles comes in. This recipe combines succulent shrimp with spiralized zucchini, resulting in a light yet satisfying meal. The rich, buttery alfredo sauce complements the zoodles perfectly, making it feel indulgent without the carb overload. I love how quick and easy it is to whip up on a busy weeknight, yet it still feels fancy enough for entertaining guests. Trust me, once you try this dish, you’ll want to make it again and again!

Created by

Emily

Last updated on 2026-02-07T19:21:28.746Z

When I first decided to try zoodles instead of traditional pasta, I was skeptical. However, after my first bite of this Shrimp Alfredo with Zoodles, I was sold! The lightness of the zucchini paired with succulent shrimp creates a wonderful texture that is still hearty enough to satisfy cravings. Plus, the alfredo sauce adds a rich creaminess that makes this dish a winner in my book.

I love that making this meal is a breeze. With a quick sauté and a few ingredients, dinner is ready in just 30 minutes. It’s the perfect dish for meal prepping or a last-minute dinner party. I can’t wait for you to try it!

Why You Will Love This Recipe
Creamy alfredo sauce that's incredibly flavorful
Healthy zoodles that add a refreshing crunch
Quick to prepare and perfect for busy weeknights

Cooking with Zoodles

When creating zoodles, using a spiralizer is key to achieving the perfect noodle shape and texture. I recommend selecting medium zucchini, which have a firm texture and fewer seeds. Avoid larger zucchini, as they tend to be watery and less flavorful. Once spiralized, be sure to set them aside and avoid salting them too early, as this can draw out moisture and make them soggy when cooked. Keep them crisp for the best bite.

Cooking zoodles requires a delicate balance to maintain their fresh crunch while ensuring they absorb the creamy Alfredo sauce. I prefer sautéing them for just 2-3 minutes in the skillet, until they're slightly tender but not mushy. This quick cooking time creates a delightful contrast to the rich sauce and shrimp, allowing the zoodles to shine without losing their integrity.

Perfecting the Alfredo Sauce

The Alfredo sauce is the heart of this dish, and using quality ingredients makes all the difference. I always opt for fresh, grated Parmesan cheese instead of pre-shredded varieties, as pre-grated cheese often contains anti-caking agents that can affect the sauce's texture. When you add the cream to the garlic, make sure the heat is medium, so it lightly simmers without boiling, allowing the flavors to meld and creating a glossy finish.

To ensure the Alfredo sauce is velvety and not too thick, aim for a consistency that easily coats the back of a spoon. If you find it too thick, a splash of pasta water or additional cream can help loosen it. Conversely, if it becomes too runny, whisk in a bit more Parmesan to thicken it up before combining with the zoodles and shrimp.

Ingredients

For the Alfredo Sauce

1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
3 tablespoons unsalted butter
Salt and pepper to taste

For the Zoodles and Shrimp

4 medium zucchini, spiralized
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
Pinch of red pepper flakes (optional)
Fresh parsley, for garnish

Make sure all ingredients are fresh for the best flavor!

Instructions

Prepare the Zoodles

Spiralize the zucchini using a spiralizer. Set aside while you prepare the sauce and shrimp.

Cook the Shrimp

In a large skillet over medium-high heat, add olive oil. Once hot, add the shrimp. Season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes per side until pink and opaque, then remove from skillet.

Make the Alfredo Sauce

In the same skillet, reduce the heat to medium and add butter and garlic. Sauté for about 1 minute until garlic is fragrant. Then add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.

Combine Zoodles and Shrimp

Add the spiralized zucchini to the skillet, tossing to coat in the sauce. Return the shrimp to the skillet and mix everything well. Cook for an additional 2-3 minutes until the zoodles are slightly softened.

Serve

Garnish with fresh parsley and additional Parmesan if desired. Serve immediately and enjoy!

Don't forget to adjust the seasoning to your taste!

Pro Tips

Feel free to add other vegetables to your zoodles like bell peppers or mushrooms for added flavor and nutrition.

Storing and Reheating

Leftovers from this delicious Shrimp Alfredo with Zoodles can be stored in an airtight container in the fridge for up to 2 days. To preserve the texture of the zucchini, I recommend reheating on the stovetop over medium heat, stirring gently until warmed through. Be cautious of overheating, as zoodles can become soft and mushy if cooked too long.

If you're looking to make this dish ahead of time, I suggest preparing the Alfredo sauce and shrimp in advance while spiralizing the zucchini fresh just before serving. This keeps everything vibrant and maintains the zoodles' crunch, ensuring you still enjoy the fresh flavors when it comes time to eat.

Variations and Substitutions

Feel free to customize the protein in this dish! Instead of shrimp, you can use grilled chicken breast, sautéed scallops, or even a vegetarian option like sautéed mushrooms or chickpeas for a satisfying protein boost. Each variation will bring its unique flavor profile to the creamy Alfredo sauce, enhancing the dish while keeping it aligned with your dietary preferences.

For a lighter twist, consider substituting part of the heavy cream with unsweetened almond milk or a low-fat creamer. This will slightly alter the texture but maintains the delightful creaminess of the sauce. Just be sure to adjust the seasoning as necessary, especially since lighter creams can be less rich in flavor.

Questions About Recipes

→ Can I make this recipe ahead of time?

It's best enjoyed fresh as the zoodles can become soggy when stored. However, you can prepare the sauce and shrimp in advance.

→ Is there a substitute for heavy cream?

Yes, you can use half-and-half or a dairy-free cream alternative if desired, but the flavor and texture may vary.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stove.

→ Can I use regular pasta instead of zoodles?

Absolutely! If you prefer traditional pasta, cook it according to package instructions and toss with the alfredo sauce.