Shrimp and Bacon Cream Sauce with Zucchini Noodles

By AislePrompt Test Kitchen · 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 (keto, low carb) ready in about 25 minutes blends peeled and deveined large shrimp, strips, chopped bacon strips, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

Related recipes