Smoky Cajun Shrimp & Sun-Dried Tomato Zucchini Noodles
in Creamy Garlic Herb Sauce
Low-Carb • Keto-Friendly • 25 Minutes
Ingredients (2–3 servings)
Shrimp
- 1 lb large shrimp, peeled & deveined
- 1 tbsp olive oil
- 1½ tsp Cajun seasoning
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt & black pepper, to taste
Garlic Herb Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken broth
- ⅓ cup sun-dried tomatoes (oil-packed), sliced
- ¼ cup freshly grated Parmesan
- 1 tsp Italian seasoning
- Pinch red pepper flakes (optional)
Zoodles
- 3–4 medium zucchini, spiralized
- Salt (for draining)
Instructions
1. Prep the zucchini
- Toss zoodles lightly with salt and let sit 10 minutes.
- Pat dry thoroughly with paper towels to remove moisture.
2. Season & cook the shrimp
- Toss shrimp with olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat.
- Sear shrimp 2–3 minutes per side until smoky and just cooked through.
- Remove shrimp and set aside.
3. Make the garlic herb sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté 30 seconds until fragrant.
- Stir in chicken broth and sun-dried tomatoes; simmer 2 minutes.
- Add heavy cream, Italian seasoning, and red pepper flakes.
- Simmer 3–4 minutes until slightly thickened.
- Stir in Parmesan until smooth.
4. Combine
- Add zucchini noodles to the sauce and toss gently for 1–2 minutes (just until tender).
- Return shrimp to the skillet and coat with sauce.
Garnish (Optional)
- Fresh basil or parsley
- Extra Parmesan
- Lemon zest or a squeeze of lemon
Approximate Macros (per serving, 3 servings)
- Calories: ~420
- Protein: ~35g
- Fat: ~30g
- Net Carbs: ~6–8g
