Low Carb Shrimp Alfredo Pasta Recipe

• If using zucchini noodles, spiralize fresh zucchini or buy pre-packaged zoodles. If using shirataki noodles, rinse them thoroughly under < cold water.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 3-4 minutes until slightly tender but still al dente. Sprinkle with garlic powder, salt, and pepper. Set aside.
• In the same skillet, add 1 tablespoon of light butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side, or until shrimp turn pink and opaque. Season with salt and pepper to taste. Remove the shrimp from the skillet and set aside.
• In the same skillet, reduce the heat to low. Pour in the half-and-half and bring it to a gentle simmer, stirring frequently.
• Gradually whisk in the grated reduced-fat Parmesan cheese until fully melted and the sauce is smooth and creamy.
• Stir in the Italian seasoning and adjust seasoning with salt and pepper to your taste. If the sauce is too thick, add a little more cream to reach the desired consistency.
• Add the sautéed shrimp back into the Alfredo sauce, stirring gently to coat the shrimp with the sauce.
• Carefully fold in the sautéed zucchini noodles until everything is well combined and heated through. Remove from heat and let it sit for a minute.
• Using tongs or a spatula, serve the shrimp Alfredo pasta onto plates or into bowls. Garnish with freshly chopped parsley for added flavor.

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