Shrimp and Bacon Cream Sauce with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A low-carb dinner of sautéed shrimp and crispy bacon tossed in a luscious cream sauce over tender zucchini noodles. This American-inspired keto recipe (low carb), ready in about 25 minutes, pairs large shrimp, bacon strips, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 4 chopped bacon strips in a large skillet over medium heat for 5-7 minutes until crisp. Remove bacon pieces and drain on paper towels, leaving bacon fat in the pan.
  2. Step 2: Increase heat to medium-high and add 1 lb peeled and deveined shrimp to the skillet. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant.
  4. Step 4: Pour in 1/2 cup heavy cream and bring to a gentle simmer. Stir in 1/4 cup grated Parmesan cheese and cook for 2-3 minutes until sauce thickens slightly.
  5. Step 5: Add 3 spiralized medium zucchini noodles to the skillet, tossing gently to coat in sauce. Cook for 2-3 minutes until noodles are tender but not soggy.
  6. Step 6: Return shrimp and crispy bacon to the skillet and toss all together for 1 minute to combine and warm through.
  7. Step 7: Garnish with 1 tbsp chopped fresh parsley and serve immediately.

Frequently asked questions

How long does Shrimp and Bacon Cream Sauce with Zucchini Noodles take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp and Bacon Cream Sauce with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.

Can I substitute ingredients in Shrimp and Bacon Cream Sauce with Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp and Bacon Cream Sauce with Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Shrimp and Bacon Cream Sauce with Zucchini Noodles keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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