Cajun shrimp with zucchini noodles makes a flavorful low-carb dinner, combining tender shrimp, a rich Parmesan cream sauce, and fresh zoodles. The homemade Cajun seasoning adds a little warmth without overwhelming the creamy sauce, while the zoodles keep the dish light and fresh. It’s a satisfying alternative to creamy shrimp pasta that’s ready in about 25 minutes.
Creamy Cajun Parmesan Shrimp with Zoodles
Ingredients
Equipment
Method
- Prepare the zucchini noodles. Cut long strands into manageable lengths. Toss with the 3/4 tsp salt and drain in a colander for 10 minutes. Blot thoroughly with paper towels.
- Season the shrimp. You'll need: 1 pound raw shrimp, 2 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp black pepper, ¼ tsp cayenne pepper, and ½ tsp table salt, or to taste. Combine the spices. Divide the seasoning mixture evenly, reserving half for the sauce. Pat the shrimp dry and season with the remaining half and the salt.
- Cook the shrimp. You'll need: 1 tablespoon butter. Melt the butter in a large skillet over medium-high heat. Cook the shrimp in a single layer until pink on both sides and opaque throughout. Remove from the skillet.
- Make the sauce. You'll need: 1 tablespoon butter, 1½ teaspoons minced garlic, ¼ cup chicken broth, ¾ cup heavy whipping cream, ½ cup finely grated Parmesan cheese (approximately 1.5 oz), and the reserved Cajun seasoning. Reduce the heat to medium-low and melt the butter in the same skillet. Cook the minced garlic briefly until fragrant. Add the chicken broth, scraping up any browned bits, then stir in the heavy cream and bring to a gentle simmer. Add the reserved Cajun seasoning. Reduce the heat to low and gradually stir in the Parmesan until melted and smooth.
- Combine the shrimp and sauce. Return the shrimp and accumulated juices to the sauce. Toss gently to coat, then remove from the heat.
- Cook the zucchini noodles. Melt the butter in a separate skillet over medium-high heat. Sauté the drained and blotted zucchini noodles for 1–2 minutes, until heated through but still slightly firm. Drain any excess moisture.
- Serve. Divide the zucchini noodles among four plates. Top with the shrimp and spoon the creamy sauce over each serving. Serve immediately.
Nutrition
Notes
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Let us know how it was!Tips for Perfect Zucchini Noodles
Zucchini noodles release quite a bit of moisture, which can quickly turn a creamy sauce watery. A few simple steps help keep this dish rich and creamy.
Shorten long strands. If you’re using a spiralizer, make two or three cuts through the pile of noodles with kitchen scissors or a knife. This makes them easier to toss and eat.
Don’t skip the draining step. Salting the zucchini noodles helps draw out moisture. After 10 minutes in a colander, blot them thoroughly with paper towels to remove as much surface moisture as possible.
Cook them quickly. Zoodles need only a minute or two in a hot skillet. They should be heated through but still have a little firmness. Overcooking makes them softer and releases more water.
Keep the noodles and sauce separate. Sautéing the zoodles separately and spooning the sauce over them just before serving helps prevent excess moisture from thinning the sauce.
Frequently Asked Questions
Can I freeze creamy Cajun shrimp with zucchini noodles?
I don’t recommend freezing the finished dish. During testing, the shrimp reheated reasonably well, but the dish became excessively watery after freezing and reheating. For the best texture, enjoy this recipe freshly prepared.
Is this Cajun shrimp recipe spicy?
This recipe has a mild Cajun kick rather than intense heat. The paprika, garlic, and herbs provide most of the flavor, while the cayenne adds a little warmth. If you prefer less heat, reduce or omit the cayenne pepper. For a spicier version, increase it gradually to taste.