Shrimp and Bacon Cheesy ‘Alfredo’

Shrimp and Bacon Cheesy ‘Alfredo’:

(Makes 4 large servings)

*In the spirit of loving my new Kitchen Aid spiralizer, I have decided to post another zucchini noodle recipe that turned out great for me this week. Again, do not fear the zucchini noodles. They taste just like regular noodles and are even the same al dente consistency! I guess because I don’t eat regular pasta noodles due to my food allergies, I can vouch for my new found love of zucchini noodles. But really, these noodles are just like the real thing, and are wonderful in this dish. This recipe is easy and perfect for storing in the fridge for dinner for the week. The combination of the shrimp, crumbled turkey bacon, basil, and noodles swimming in my cashew cheese, will make you never wanting for regular noodles again. What a great way to get the health benefits of eating a plate full of vegetables and protein!

*I also want to mention that you will be seeing a lot of my new dishware in my coming posts, including this one! The wedding was great for my kitchen cabinets, as they are now stocked with the dishes and flatware my husband and I picked out and graciously received as gifts! I cannot express how great it is to finally have full sets of matching dishes and flatware. Great…I sound like a Stepford wife, haha. Thank you to any of our friends reading this who gave them to us! This pasta bowl is made by a company called L’Objet. Their dishes are absolutely beautiful…I am so grateful to have some!


-8 organic zucchini, peeled and spiralized into noodles.

-Olive Oil cooking spray (Pam makes an organic one!)

-6 strips of Turkey Bacon (nitrate free and gluten free of course…Garret Valley makes a great one…found at Earthfare)

-2 to 3 cups precooked baby shrimp (bag should say between 40 and 50 peeled, de-vined, tail off…found at Trader Joe’s)

-4 tsp minced garlic

-Ground black pepper to taste

-4 tsp. Himalayan Sea Salt

-2 tsp. dried basil

-2 tsp. crushed red pepper flakes (more can be added if you like more heat)

-1/2 cup cashew cheese (see the recipe for this on my website)


  1. Spiralize your zucchini noodles into a large bowl and toss with 4 tsp. sea salt using tongs. Place your noodles in a strainer with a plate underneath (to catch the water which will drain from the noodles) and place in the fridge for now.
  2. Spray a large skillet with olive oil cooking spray and turn up the heat to medium. Let your skillet heat up for a minute or two and add you’re bacon, sprinkling with black pepper on each side. Cook until crisp, remove from skillet, and dry on paper towels.
  3. Keep your skillet on medium heat and add your garlic and crushed red pepper and cook for 1 minute, stirring throughout. Then add your zucchini noodles. Toss your noodles with tongs until your other ingredients in the skillet are incorporated. Continue to cook and toss your noodles for 3 minutes. Add a generous amount of black pepper, your basil, shrimp, along with your cashew cheese, and toss until the cheese is melted and ingredients are incorporated throughout your noodles.
  4. Place your noodles in a pasta bowl and top with more cracked black pepper if needed, along with your bacon crumbled on top. Serve warm!
  5. If you have leftovers, store in the fridge in a covered Tupperware container for up to 4 days. Enjoy!

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