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Low Carb Creamy Zoodles with Shrimp and Mushrooms

Low carb creamy zoodles with shrimp and mushrooms ItsaWahmLife.comI really miss pasta… however, zoodles are coming in a pretty close second, especially with a delicious, creamy sauce. I also love shrimp. One of my favorite dishes used to be spaghetti and shrimp, so throwing together shrimp and zoodles makes me pretty dang happy. This is a quick lunch that’s delicious and satisfying. I sometimes leave the mozzarella out when I’m doing lunch, but it makes a great addition to create a really hardy meal. This recipe is for 1 serving, so if you need more, just double/quadruple the recipe. 🙂 The nutrition facts shown, are from My Fitness Pal. The paper plate… was a compromise to prevent, “doing the dishes meltdown” from the kiddo. Had I realized how delicious it was going to be, I most definitely would have used real plates. 🙂


Low Carb Creamy Zoodles with Shrimp and Mushrooms

What you need: 

  • 4.50 ounce, Zucchini (1 med zucchini)
  • 4 oz, shrimp
  • 1 tbsp, Fresh lemon juice
  • 1 tbsp(s), Kraft 100% parmesan cheese
  • 2 tbsp butter
  • 3 ounce, White Button Mushroomlow carb creamy zoodles with shrimp and mushrooms
  • 1.3 C Shredded Mozzarella Cheese
  • 1 Tbsp heavy whipping cream
  • salt, pepper, red pepper flakes (optional)

What you do: 

Zoodle up your zucchini. My daughter got me a Vegetti for Christmas last year… it’s still what I use.

Melt 1 tbsp butter in a pan.

Add zoodles, mushrooms, a little salt, pepper, and pepper flakes.

Cook for a couple minutes.

Add shrimp and lemon juice.

Let it cook for a minute or so… don’t overcook your shrimp, they will curl up and become pink.

Add remaining butter, heavy cream, cheese. Stir until melted.


This is such a quick and easy dish, and super delicious.


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