Keto Creamy Pesto Shrimp Pasta Recipe – a 1 skillet low carb pasta dinner that is ready in 15 minutes! Paleo, Whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.

pesto shrimp pasta on a white plate this recipe

Keto Shrimp Pasta Recipe

Ever since discovering hearts of palm pasta (code TASTESLOVELY for 15% off), I never have to feel like I’m missing out on pasta dinners while eating keto!

For dinner, I used what I had in the fridge and freezer and made this perfect keto creamy pesto shrimp pasta in less than 15 minutes!

pesto shrimp pasta in a cast iron skillet

Along with the hearts of palm pasta, I also add in bell pepper, onion, garlic, spinach, pesto and some heavy cream.

Best part? You only need 1 skillet! Which means minimal cleanup.

pesto shrimp pasta on a white plate

I top the creamy pesto shrimp pasta with pinenuts and some grated parmesan. It is just delicious, and only 8g net carbs!

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If you make this keto creamy pesto shrimp pasta, be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

pesto shrimp pasta on a white plate

Keto Creamy Pesto Shrimp Pasta

Servings: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This Keto Creamy Pesto Shrimp Pasta Recipe is a 1 skillet low carb pasta dinner that is ready in 15 minutes!
5 from 9 ratings
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Ingredients 
 

  • 1/2 pound wild caught shrimp, peeled and deveined
  • 2 tablespoons grass fed butter, or ghee for dairy free, divided
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 1 clove of garlic
  • 1/4 cup pesto
  • 2 tablespoons heavy cream, use original flavor nutpods or coconut milk for dairy free
  • 9- ounce package hearts of palm pasta, drained
  • 1 cup chopped spinach
  • kosher salt + black pepper
  • 2 tablespoons roasted pinenuts, for garnish
  • 2 tablespoons grated parmesan, for garnish (leave off if dairy free)

Equipment

Instructions 

  • Preheat your cast iron skillet over medium heat for 5 minutes.
  • Add 1 tablespoon of the ghee, and lay the shrimp in an even layer. Cook until the first side turns pink, 1-2 minutes. Flip and cook the other side 30-60 seconds. Transfer the cooked shrimp to a plate.
  • To the same cast iron skillet, add the last 1 tablespoon ghee. Add the bell pepper and onion. Cook for 5 minutes, stirring occasionally, until softened.
  • Add the garlic, and cook for just 30 seconds until fragrant.
  • Add in the pesto and nutpods. Stir for 30 seconds to warm, then add in the hearts of palm pasta, cooked shrimp + spinach. Toss and cook for 1-2 minutes to warm through.
  • Serve warm, topped with pinenuts and grated parmesan.
  • Tips, FAQs and substitution info in the Recipe Notes below!

Notes

Dairy Free: My homemade pesto is dairy free! Be sure to use nutpods or coconut milk if dairy free, and leave off the parmesan.
Pasta: My favorite keto friendly pasta swap out is this hearts of palm pasta (code TASTESLOVELY for 15% off). I specifically like this one because it doesn't have citric acid, so no briney taste. You could also use zucchini noodles, but I find them to release too much water and get soggy for pasta. Hearts of palm pasta releases no water!
Cuisine: Italian
Course: Main Course
Author: Natalie
Calories: 529, Total Carbs: 12.5g, Protein: 30.3g, Fat: 41.1g, Fiber: 4.7g, Net Carbs: 8g
Did you make this recipe?Please Leave a comment and give this recipe a rating!

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