Ingredients:

  • 1 pound shrimp, peeled and deveined
  • 8 oz penne pasta (use keto-friendly options like zucchini noodles or shirataki noodles for a low-carb version)
  • 2 cups fresh spinach leaves
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Red pepper flakes (optional)
  • Chopped fresh parsley for garnish

Instructions:

  1. Cook the penne pasta according to package instructions. If using zoodles or shirataki noodles, prepare as per preference (blanch or sauté) and set aside.
  2. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
  3. Add the shrimp to the skillet and cook until they turn pink and opaque, usually about 2-3 minutes per side. Season with salt, pepper, and red pepper flakes if desired. Once cooked, remove the shrimp from the skillet and set aside.
  4. In the same skillet, add the cooked penne pasta (or alternative keto noodles) and fresh spinach leaves. Toss until the spinach wilts slightly.
  5. Reduce the heat to low. Add the shredded mozzarella cheese and grated Parmesan cheese to the skillet. Stir continuously until the cheese melts and coats the pasta and spinach evenly.
  6. Add the cooked shrimp back into the skillet and gently mix everything together.
  7. Adjust seasoning if needed.
  8. Serve hot, garnished with chopped fresh parsley.