Creamy Cajun Parmesan Shrimp with Zoodles
Tender Cajun shrimp with zucchini noodles, served with a rich, creamy Parmesan sauce. A flavorful low-carb dinner with gentle heat and plenty of sauce.
Servings: 4
Calories: 413kcal
Equipment
- Skillet
- Spiralizer
- Colander
Ingredients
Shrimp & Cajun Seasoning
- 1 pound raw shrimp peeled and deveined
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon table salt or to taste
- 1 tablespoon butter for searing
Creamy Cajun Parmesan Sauce
- 1 tablespoon butter
- 1½ teaspoons minced garlic
- ¾ cup heavy whipping cream
- ¼ cup chicken broth
- ½ cup finely grated Parmesan cheese approximately 1.5 oz
Zucchini Noodles (Zoodles)
- 24 ounces spiralized zucchini noodles
- 1 tablespoon butter for sautéing
- ¾ teaspoon table salt for draining
Instructions
- 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.
Notes
Nutritional values are estimates and may vary based on ingredients and serving sizes. Net carbs are calculated by subtracting dietary fiber and, when applicable, eligible sweeteners such as allulose and erythritol from total carbohydrates. Salt used to draw moisture from the zucchini noodles is excluded from the sodium estimate because the amount retained after draining and blotting cannot be reliably determined.
Nutrition
Calories: 413kcal | Carbohydrates: 9.6g | Protein: 30.5g | Fat: 29.1g | Saturated Fat: 18g | Sodium: 741mg | Fiber: 2.5g | Sugar: 5.9g | Net Carbohydrates: 7.1g