This satisfying and simple Creamy Keto Shrimp Pasta bursts palatable umami flavor, thanks to Parmesan and shrimp. It’s quick and easy to whip up even on the busiest day! This delicious dish is ready in mere minutes and uses only 5 ingredients. Moreover, it’s super easy to tweak in many ways — be sure to check my suggestions at the end of the post. Oh yes, and last but not least: it has an ideal macronutrient ratio for a keto diet. What’s not to like?
How to make this 5-ingredient Creamy Keto Shrimp Pasta
As mentioned, preparing this simple yet flavorful meal is super easy and straightforward. You’ll need heavy cream (or coconut cream), Green Curry Paste, shirataki noodles (aka miracle noodles; they are practically carb-free), Parmesan, and salad shrimp.
First, you’ll cook the cream and the curry paste until reduced, then add the shirataki noodles and the Parmesan and mix until the Parmesan is melted. Finally, you’ll add the defrosted shrimp and heat until piping hot. That’s it! The whole procedure will take 15—20 minutes at maximum.
So, let’s take a closer look at how to prepare this easy keto meal:
Pour 1/2 cup (120 ml) of heavy cream or coconut cream into a small saucepan.
Add also 1 teaspoon (or to taste) Green Curry Paste.
Cook over high heat, all the time mixing…
…until reduced by about a half and the mixture forms a relatively thick sauce.
Add 1 bag (7 oz = 200 g) of rinsed and drained shirataki noodles.
Add also 1/3 cup (80 ml) of freshly grated Parmesan cheese.
Mix until the cheese is melted.
Finally, add 4 oz (115 g) defrosted cooked salad shrimp.
Heat until piping hot, but don’t cook.
How I came up with this easy keto meal recipe
I often make creamy sauces just by cooking heavy cream until it’s reduced into a thick sauce. I think my favorite sauce is made from ground chicken, curry powder, salt, and heavy cream. My son loves it as well.
Actually, my son once tasted a “cream” sauce they offered at school. Well, every day, I pack a lunch box for my son so that he doesn’t have to eat the junk the school offers. However, my son once tasted the sauce out of curiosity and was totally horrified at how bad it tasted! Most likely, the “creamy” sauce hadn’t seen any real cream, just plant-based cream made of grains.
I’m so happy that my son appreciates the real food I offer him instead of the chemical-filled junk that many children have to eat.
Well, but back to this recipe. I had written “Creamy Shrimp Pasta” to my idea list and thought of making the sauce again by cooking the cream until reduced. For pasta, I planned to use shirataki noodles. They are real wonder food because they are almost void of carbs.
I also planned to use defrosted cooked shrimp to make things easy and straightforward. And to be honest, getting raw shrimp in Finland is not easy. We have many varieties of cooked salad shrimp and from many brands, though.
I thought I will add some Parmesan to my dish to make it even heartier. Who wouldn’t love the tangy and rich umami-filled flavor of Parmesan?
Now, I had all the other ingredients, but spices were still missing. Since the weather is quite chilly, I decided to add Green Curry Paste. It had heat and flavor that were a perfect match with shrimp.
Next, I calculated the measures. I came up with these quantities you can see in the recipe. Well, at first, I was about to add just 1/4 cup (60 ml) of Parmesan but thought the dish needed 1/3 cup (80 ml). It was just the perfect amount to lend flavor and richness, but not that it would have overpowered other flavors.
Here’s the recipe for you to enjoy:
- 1/2 cup = 120 ml heavy cream or coconut cream
- 1 teaspoon (or to taste) Green Curry Paste
- 1 package (7 oz = 200 g) shirataki noodles aka miracle noodles
- 1/3 cup = 80 ml freshly grated Parmesan
- 4 oz = 115 g cooked defrosted salad shrimp
- Combine the cream and the curry paste in a small saucepan.
- Cook, until the mixture is reduced by half and has formed a thickish sauce.
- Rinse the shirataki noodles and drain well.
- Add the noodles and the Parmesan to the hot cream mixture.
- Stir until the Parmesan is melted.
- Finally, add the shrimp and heat until hot. Don't cook, though.
- Serve immediately.
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Tips for variations
Instead of Parmesan, feel free to use any other sharp cheese, like sharp Cheddar, Swiss cheese, or Monterey Jack. Also, blue cheese is a tasty option for those who love the characteristic flavor of that cheese variety.
For a completely dairy-free option, use coconut cream and replace Parmesan with 1 tablespoon nutritional yeast.
Most likely, the easiest way to vary this dish is to use different curry pastes (or other seasonings). Try Red Curry Paste, Yellow Curry Paste, or sambal oelek. From dry seasoning mixes, garam masala, Montreal Steak Spice, Cajun spice, Chinese five spice, Herbes de Provence, or curry powder are good options.
To make the meal heartier, add crumbled cooked bacon on top. It lends a nice crunch, too! Alternatively, for the crunch, feel free to add crushed nuts like macadamias or blanched almonds. I recommend mild nuts so that their taste won’t overpower the dish.
You can also add stir-fried vegetables to this meal. Add, for example, bell pepper, zucchini, green beans, celery, cubed pumpkin, Belgian endive, sprouts, jicama, various cabbages, rutabaga, kohlrabi, kale, Swiss chard, broccoli, spinach, daikon, arugula, mushrooms, and onions.
Adding cubed avocado is also an excellent way to make the meal even more nutritious.
Make sure to check out my other shirataki recipes!
I was working on many Ketokamu tasks this week, mainly related to marketing, creating content, and planning next year’s activities. I also made a keto version of Finnish Archipelago Bread (“Saaristolaisleipä”) which is traditionally made of rye and also contains a hefty amount of syrup. There are some keto versions that use flax seeds, but I don’t use any flax seeds in my diet because they are problematic in many ways. For example, they are hormone disruptors, contain cyanide (or actually cyanogenic glycoside), and tend to gather cadmium from the soil.
Therefore, I used more benign ingredients in my Keto Finnish Archipelago Bread. By the way, I used the bread to make a Keto Salmon Sandwich Cake. (Sandwich cakes are really common in various Finnish celebrations.) This cake is for celebrating our Independence Day, which is next week.
Since it’s December, I created the traditional sugar-free Advent calendar for my son. It’s a yearly tradition, and he insists on having the homemade chocolate calendar each year. He actually didn’t want to have any other Advent calendar other than the chocolate Advent calendar. I got myself a tea Advent calendar, a yearly tradition for me.