Shrimp alla Vodka - Keto and Low Carb
Classic vodka sauce with jumbo juicy shrimp served over zucchini noodles and topped with freshly grated parmesan cheese!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 1 pound raw jumbo shrimp, peeled and deveined
- 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
- zucchini, spiralized into “spaghetti” about 1/2 per person
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!
*Macros are only for the sauce and shrimp. Be sure to adjust your macros according to the amount of zucchini you serve.
Calories: 212kcal | Carbohydrates: 7g | Protein: 12g | Fat: 11g | Saturated Fat: 8g | Fiber: 2g | Sugar: 3g