This Paleo Shrimp Pasta features grilled shrimp that is slightly spicy and served over zucchini noodles with a delicious tomato-based cream sauce. Plus, it can be enjoyed guilt-free because it's Paleo, Low-Carb, Dairy Free, Egg Free, AND Whole30-compliant!
I was so excited about my Keto Tuscan Chicken I just shared, that I wanted to make another Italian dish.
So this time I made Paleo Shrimp Pasta With Tomato Cream Sauce! Or if fried shrimp is your thing, I think you'll absolutely love my Paleo Keto Fried Shrimp Recipe!
The shrimp is slightly spicy, seasoned with salt, pepper, paprika, and a small amount of cayenne pepper.
It's then served over zucchini noodles with a tomato-based cream sauce and lots of garlic and spices. It's was SO YUMMY my family just couldn't get enough!
Easy instructions
Start by preparing the zucchini noodles. No need to cook them at this time, just spiralize and "sweat" them to get out excess water.
The shrimp
Then, thaw a pound of shrimp under cold water, if needed, and pull the tails off. Set them aside.
In a large skillet, add some avocado oil and heat over medium heat.
Add the shrimp (do not crowd the shrimp - cook in batches if needed) and sprinkle generously with salt, pepper, paprika, and add cayenne pepper to taste.
Cook for about 1 minute, then turn the shrimp over with a spatula or tongs. Then, season the other side of the shrimp and cook for an additional 2 minutes or until heated through and no longer pink.
Do not overcook your shrimp or it will be rubbery! The shrimp is done when it changes from translucent to pink and slightly opaque.
Set the shrimp aside and cover with foil to keep warm.
The sauce
Add more oil if needed, then add one chopped onion, 4 cloves of garlic, and the zucchini noodles. Cook until the onions and zucchini noodles are tender.
Next, add an 8 oz. can of tomato sauce, coconut cream (or heavy cream if you're not dairy-free), basil, oregano, nutritional yeast, and sea salt.
For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream.
I only recommend Thai Kitchen, Sprouts, Or Native Forest brands because other brands may not separate well or leave an aftertaste.
Once everything is well combined, add the shrimp and toss to combine.
Garnish with fresh basil and serve!
Expert tips
- Do not overcook the shrimp or they will be rubbery! They are done when they change from translucent to pink and slightly opaque.
- This dish is best eaten the same day. While it can be stored in the fridge, the zucchini noodles may make the dish watery after a day or two.
- If you've never spiralized zucchini before, here are instructions on how to make zucchini noodles.
- Nutritional yeast is a seasoning found at most health food stores. It is deactivated yeast that is full of B vitamins adds a cheesy flavor to dishes.
- For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, Or Native Forest brands because other brands may not separate well or leave an aftertaste.
- If you're not dairy-free, feel free to replace the coconut cream with heavy cream and the nutritional yeast with 2 tablespoon of grated parmesan cheese.
Looking for more Paleo recipes?
I think you'll love these
Or these Paleo Salmon Cakes from Everyday Maven and Air Fryer Frozen Salmon from Running To The Kitchen looks amazing too!!!
If you’ve tried this Low-Carb Paleo Shrimp Pasta With Garlic Tomato Cream Sauce or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Paleo Shrimp Pasta (Low-Carb & Whole30)
Ingredients
- 4 Medium Spiralized Zucchini - "sweat" & spiralize, click the link for instructions
- ¼ Cup Avocado Oil - divided
- 1 Lb. Shrimp - peeled and de-veined
- ½ - 1 tsp. Salt - to taste + more as needed
- ¼ - ½ tsp. Pepper - to taste
- ¼ - ½ tsp. Paprika - to taste
- Crushed Red Pepper - to taste
- 1 Medium Onion - finely chopped
- 4 Cloves Garlic - minced
- 8 oz. Tomato Sauce
- ½ Cup Coconut Cream - see notes below
- 1 Tbsp. Dried Basil
- ¼ tsp. Dried Oregano
- 1 tablespoon Nutritional Yeast
- Fresh Basil - for garnish
Instructions
- Start by spiralizing and sweating the zucchini. No need to cook them now, as we will cook them later in the recipe. Set aside.
- Then, thaw the shrimp under cold water, if needed, and pull off the tails. Set them aside.
- In a large skillet, add about 2 tablespoon of avocado oil and heat over medium heat.
- Add the shrimp (do not crowd the shrimp - cook in batches if needed) and sprinkle generously with salt, pepper, paprika, and add cayenne pepper to taste. Cook for about 1 minute, then turn the shrimp over with a spatula or tongs. Then, season the other side of the shrimp and cook for an additional 2 minutes or until heated through and no longer pink. Do not overcook your shrimp or they will be rubbery. Set the shrimp aside and cover with foil to keep warm.*Note- If your skillet has excess water in it due to thawing the shrimp, simply drain it off.
- Add the remaining 2 tablespoon of avocado oil to the pan. Then, add the chopped onion, garlic, and zucchini noodles. Cook until the onions and zucchini noodles are tender, about 5 minutes.
- Next, add the tomato sauce, coconut cream, basil, oregano, nutritional yeast, and sea salt to taste (I added about 1 tsp, but I like things salty). Once it's heated through add the shrimp back to the pan and toss to combine.
- Garnish with fresh basil and serve!
Add Your Own Notes
Notes
- Do not overcook the shrimp or they will be rubbery! They are done when they change from translucent to pink and slightly opaque.
- This dish is best eaten on the same day. While it can be stored in the fridge, the zucchini noodles may make the dish watery after a day or two.
- If you've never spiralized zucchini before, here are instructions on how to make zucchini noodles.
- Nutritional yeast is a seasoning found at most health food stores. It is deactivated yeast that is full of B vitamins and adds a cheesy flavor to dishes.
- For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, Or Native Forest brands because other brands may not separate well or leave an aftertaste.
- This dish was updated in July 2021 to use coconut cream instead of blended raw cashews for a creamier sauce.
- If you're not dairy-free, feel free to replace the coconut cream with heavy cream and the nutritional yeast with 2 tablespoon of grated parmesan cheese.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
adapted from THIS recipe from Julia's Album
alyssa | everydaymaven says
This sounds like such a GOOD dinner!! And, thanks for the Salmon Cakes shoutout 🙂
vegetarianmamma (Cindy) says
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share next time!
-Cindy
Linda says
This looks delicious, Cassidy. I would love it, but my husband is not a fan of shrimp. I'll have to make it as a treat for myself. 🙂
Cassidy says
Thanks Linda! You could easily cut the recipe in half to make it a special treat just for you 🙂 I hope you like it as much as we did!
-Cassidy
Nancy says
I need to buy some raw cashews so I can try this,and the Chicken with Sun-Dried Tomato Sauce. They both sound wonderful. Have never tried using cashews to make a sauce. Adding cashews to my grocery list! Thanks for more great recipes.
Cassidy says
Thanks Nancy! I've had a lot of success using raw cashews mixed with water in place of heavy cream in sauce recipes 🙂 I hope you like it!!!
-Cassidy