Low Carb Sun-Dried Tomato Shrimp Pasta
Creamy low carb sun-dried tomato shrimp pasta is packed with protein, low in carbohydrates, light in calories and tossed in a mouth watering dairy free & keto sun-dried tomato cream sauce. Best of all, this recipe is ready in less than 30 minutes!
Low Carb Sun-Dried Tomato Shrimp Pasta
This sun-dried tomato cream sauce is seriously amazing! It’s filled with healthy fats and lots of flavor. The coconut flavor isn’t overpowering and it’s perfect for those that are dairy free, paleo, or keto. Plus, this recipe is easily customizable! If you prefer a dairy based sauce, you can easily switch out the coconut cream for heavy cream and even use chicken breasts in place of shrimp.
Ingredients & Substitutions
- shrimp
- sun-dried tomatoes in olive oil
- garlic cloves
- olive oil: Olive oil compliments the other flavors well, but if you can use avocado oil, ghee, or butter.
- coconut cream: To make this recipe dairy-free so I opted for coconut cream, but coconut milk works just as well. You can also use heavy cream if you prefer a dairy based sauce.
- onion
- garlic powder
- paprika
- red pepper flakes: omit if you don’t like spicy
- dijon mustard
- fresh basil
- zucchini: I love zucchini to make noodles – they are low carb, high in fiber, and rich in vitamins and minerals like vitamin c and potassium. To keep this dish low carb, opt for spaghetti squash, cauliflower rice, or any low carb pasta of your choice.
- sea salt and black pepper
- parmesan cheese: optional, for topping
How to make Creamy Sun-Dried Tomato Shrimp Pasta
Step 1. Season shrimp with paprika, garlic, salt and pepper. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add shrimp and cook 2-3 minutes on each side or until shrimp is pink and opaque. Place shrimp on plate and set to the side.
Step 2. If needed, add another tablespoon of olive oil to the pan. Add diced onions and minced garlic for about 2-3 minutes, until the onions are translucent.
Step 3. To the pan, add the coconut cream, sun-dried tomatoes, dijon mustard, red pepper flakes, salt and pepper to taste and stir well to combine. Turn heat down low to a simmer and let the sauce cook for 2-3 minutes to thicken.
Step 4. While the sauce is thickening, place a skillet over medium-high heat. Add a tablespoon of olive oil and sauté the zucchini noodles until they are al dente, about 2-3 minutes. (Note: Make sure not to overcook or they will become mushy.)
Step 5. Add the sauce and shrimp to the noodles, garnish with fresh basil and enjoy!
Storage Instructions
Fridge: Store in an airtight container and keep in the fridge for up to 4 days.
To reheat: Simply pop in the microwave for a couple minutes until warmed through. You can also warm up on the stove top in a non stick pan over low heat.
Want to try more low carb pasta recipes? Try Low Carb Chicken Alfredo with Zoodles
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Creamy Sun-Dried Tomato Shrimp Pasta (Low Carb & Dairy Free)
Ingredients
- 1 pound shrimp (peeled, deveined and tail on)
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1/4 cup sun-dried tomatoes in oil
- 1 cup coconut milk (full fat)
- 1 small onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dijon mustard
- 2 tablespoons fresh basil (chopped)
- 2 zucchini (medium, spiralized)
- salt and pepper (to taste)
Instructions
- Season shrimp with paprika, garlic, salt and pepper. Place a large pan over medium heat. Add olive oil or butter to the pan. Cook for 5 minutes, stirring occasionally, or until shrimp is pink and opaque. Place the shrimp on a plate and set aside.
- Add the diced onion and minced garlic to the pan and cook for about 2-3 minutes, until the onions are translucent.
- To the pan, add the coconut milk or heavy cream, sun-dried tomatoes, dijon mustard, red pepper flakes, and salt and pepper to taste and stir well to combine. Turn the heat down low to a simmer and let the sauce cook for 2-3 minutes to thicken.
- While the sauce is thickening, place a skillet over medium-high heat. Add a tablespoon of olive oil and sauté the zucchini noodles until they are al dente. (Note: Make sure not to overcook or they will become mushy.)
- Add the sauce and shrimp to the noodles, garnish with fresh basil and enjoy!
