Who says you can’t have a rich, creamy pasta dish on a keto diet? This Spicy Shrimp Keto Pasta is here to crush your carb cravings and become your new weeknight favorite. We’re swapping traditional pasta for tender cauliflower florets, which soak up a luscious, spicy cream cheese sauce perfectly. Juicy shrimp, a hint of garlic, and a kick of red pepper come together in your pressure cooker in just 15 minutes. It’s fast, flavorful, and packed with low-carb goodness. Get ready to fall in love with pasta night all over again!
Ingredients
• For the Pasta & Shrimp
• 7 oz / 200g shrimp, peeled and deveined
• 2 cups / 200g cauliflower, chopped into small florets
• 2 garlic cloves, crushed
• 2 tbsp / 30 ml olive oil
• 1 tsp / 5 ml apple cider vinegar
• 3 cups / 720 ml chicken stock
• For the Creamy Sauce & Spices
• 1 cup / 225g cream cheese, softened
• ¼ cup / 60g mayonnaise
• 1 tsp / 5g smoked salt
• ½ tsp / 1g onion powder
• ½ tsp / 1g red pepper flakes, or more to taste
Instructions
1. Combine the cleaned shrimp, cauliflower florets, and crushed garlic in the inner pot of your pressure cooker. Pour in the chicken stock, olive oil, and apple cider vinegar, then stir to combine.
2. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 9 minutes on high pressure.
3. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid and use a slotted spoon to remove the shrimp and cauliflower mixture, transferring it to a separate bowl. Drain any excess liquid from the pot.
4. Select the ‘Sauté’ function on your pressure cooker. Add the softened cream cheese and mayonnaise to the warm inner pot, stirring until melted and smooth. Stir in the smoked salt, onion powder, and red pepper flakes.
5. Cook the sauce for about one minute, stirring constantly. Turn off the heat by pressing the ‘Cancel’ button, then return the cooked shrimp and cauliflower mixture to the pot.
6. Gently stir everything together until the shrimp and cauliflower are fully coated in the creamy, spicy sauce. Serve immediately, garnished with optional shredded mozzarella or grated Parmesan cheese.
Nutritional Information
• Per Serving: Calories 401 | Total Fats 33.5g | Net Carbs: 8.2g | Protein: 17.4g | Fiber: 1.3g
Pro Tips
• For a thicker sauce, add a pinch of xanthan gum to the cream cheese mixture while it’s on the ‘Sauté’ setting and whisk until smooth.
• Control the heat by adjusting the amount of red pepper flakes. For a milder version, start with ¼ teaspoon, or add a pinch of cayenne for an extra fiery kick.
• Feel free to swap the cauliflower with other keto-friendly ‘pasta’ like zucchini noodles (zoodles) or palmini noodles. If using these, stir them in at the end with the shrimp to prevent them from getting mushy.
FAQ
Q: Is this spicy shrimp pasta recipe truly keto-friendly
A: Yes, this recipe is specifically designed for a ketogenic diet. With only 8.2g of net carbs per serving, it fits perfectly within keto macros while satisfying pasta cravings.
Q: What can I use as a substitute for cauliflower
A: For other low-carb options, you can easily swap the cauliflower with keto-friendly alternatives like zucchini noodles (zoodles) or palmini noodles. For best results, stir them in at the very end to prevent them from becoming mushy.
Q: How can I make the keto cream sauce thicker
A: To achieve a thicker sauce, add a small pinch of xanthan gum to the cream cheese mixture during the ‘Sauté’ step. Whisk continuously until the sauce is smooth and has reached your desired consistency.
Q: Can I adjust the spice level of this dish
A: Absolutely. You can easily control the heat by changing the amount of red pepper flakes. Use just ¼ teaspoon for a milder version, or add a pinch of cayenne pepper for an extra fiery kick.
