If you know anything about me, you know I love a challenge. I have always been a nutrition-focused eater and exploring different types of lifestyles is such a fun way to keep myself from plateau. Keto has been around for a long time, but is suddenly getting a lot of attention. In an effort to keep up with the trends, I decided to give this lifestyle a shot and want to keep you all up to speed on my journey here in my slice of cyber space! I am almost one month into this new lifestyle and I have to say, I may have found a good fit for my goals, needs and overall well-being. I’ve done a ton of research and tried many, many recipes. Typically, as you can see from previous posts, I like to put my own spin on things and I will share all of those yummy concoctions here!
Today, I want to share a really easy meal I made in under 30 minutes. This is a keto alternative to shrimp alfredo. It’s also gluten free (keto restricts grains) for those who are following that lifestyle, too.
2 cups of zoodles. You can use a spiralizer with zucchini or buy the premade noodles in most stores. Pat them to remove as much water as you can prior to cooking.
2 tsp olive oil, ghee or coconut oil
2 tbsp heavy cream
4 cloves of minced garlic
2 oz. parmesan cheese
6 oz. thawed shrimp (tails off)
In a pan, add 1 tsp of your choice (olive oil, ghee, or coconut oil) and swirl to coat the pan. Add your zoodles and heat on medium until they are cooked throughout. You can add some Himalayan pink salt to taste. Be careful to keep an eye on them so they don’t stick to your pan. When cooked, remove from heat and cover to keep warm.
In a separate pan, add 1 tsp of your choice (olive oil, ghee, or coconut oil) and swirl to coat the pan. Add your minced garlic first and cook until translucent. Add shrimp and cook until all shrimp are pink and opaque in color. Add 2 tbsp of heavy cream, 2 oz of parmesan cheese and stir until melted. Reduce heat to low and your mixture will thicken. Keep stirring to avoid sticking and scorching.
When shrimp mixture is thick, remove from heat. Divide the zoodles into two 1 cup servings on the plate and pour half of your shrimp alfredo to top each plate. You can top each dish with a sprinkle of parmesan if you wish!