Shrimp alla Vodka with Zoodles – Keto and Low Carb

Shrimp alla Vodka over Zoodles - Keto and Low Carb

I took a dish that I’ve been making for many years and made it Keto-friendly!  Incredibly easy to make, and packed with so much flavor, anyone you serve this to will think it took you hours to prepare.  The sauce is a beautiful pink color, with little chunks of prosciutto and basil peeking through.  Topped with jumbo shrimp over a bed of zucchini noodles, this dish is sure to impress!

Ingredients

1 pound raw jump shrimp, peeled and deveined

3 small or 2 medium zucchini, spiralized into “spaghetti”

4 ounces of thinly sliced prosciutto, diced

28 ounce can organic crushed tomatoes (no salt added/low carb)

15 ounce can of organic diced tomatoes (no salt added/low carb)

1 cup heavy whipping cream

1/3 cup vodka (no flavor)

5 fresh basil leaves

2 gloves garlic, minced

1 tablespoon olive oil

Pinch of salt and pepper

Grated parmesan cheese for topping

Preparation

Heat a large skillet to medium, add olive oil and prosciutto.

Sauté the prosciutto for 2 minutes, then add in the garlic to cook for an additional minute.  Careful not to brown the garlic or it will become bitter!

Deglaze the pan with the vodka, scraping any brown bits off the bottom of the pan.

Allow the vodka to reduce slightly, then add in the tomato sauce, dried basil, parsley, heavy cream, salt and pepper.  Cook on medium low heat with an offset lid for 25 minutes, stirring occasionally.

While the sauce is cooking, you can prepare your zucchini noodles, or “zoodles”.

Cut each end off the zucchini and spiralize using a Veggie Spiralizer.  Cut into traditional spaghetti size pieces and set aside.

After 25 minutes of cooking the sauce, add in the shrimp and cook for 5 more minutes.

Add the zucchini noodles onto your plate, top with the shrimp and grated parmesan cheese.  Garnish with some fresh basil leaves.

If you have leftover sauce or want to double the batch, this sauce freezes and reheats beautifully!

Shrimp alla Vodka over Zoodles - Keto and Low Carb

Shrimp alla Vodka over Zoodles - Keto and Low Carb

Shrimp alla Vodka over Zoodles - Keto and Low Carb

Shrimp all Vodka with Zoodles - Keto and Low Carb



Shrimp alla Vodka with Zoodles
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
I took a dish that I've been making for many years and made it Keto-friendly!  Incredibly easy to make, and packed with so much flavor, anyone you serve this to will think it took you hours to prepare.  The sauce is a beautiful pink color, with little chunks of prosciutto and basil peeking through.  Topped with jumbo shrimp over a bed of zucchini noodles, this dish is sure to impress!
Course: Main Course
Servings: 6
Ingredients
  • 1 pound raw jump shrimp, peeled and deveined
  • 3 small or 2 medium zucchini, spiralized into “spaghetti”
  • 4 ounces of thinly sliced prosciutto, diced
  • 28 ounce can organic crushed tomatoes (no salt added/low carb)
  • 15 ounce can of organic diced tomatoes (no salt added/low carb)
  • 1 cup heavy whipping cream
  • 1/3 cup vodka (no flavor)
  • 5 fresh basil leaves
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • Grated parmesan cheese for topping
Preparation
  1. Heat a large skillet to medium, add olive oil and prosciutto.  Sauté the prosciutto for 2 minutes, then add in the garlic to cook for an additional minute.  Careful not to brown the garlic or it will become bitter!  Deglaze the pan with the vodka, scraping any brown bits off the bottom of the pan.
  2. Allow the vodka to reduce slightly, then add in the tomato sauce, dried basil, parsley, heavy cream, salt and pepper.  Cook on medium low heat with an offset lid for 25 minutes, stirring occasionally.
  3. While the sauce is cooking, you can prepare your zucchini noodles, or "zoodles".  Cut each end off the zucchini and spiralize using a Veggie Spiralizer.  Cut into traditional spaghetti size pieces and set aside.
  4. After 25 minutes of cooking the sauce, add in the shrimp and cook for 5 more minutes.
  5. Add the zucchini noodles onto your plate, top with the shrimp and grated parmesan cheese.  Garnish with some fresh basil leaves.
Recipe Notes

If you have leftover sauce or want to double the batch, this sauce freezes and reheats beautifully!

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