25+ Delicious Friday Keto Pasta Recipes for Your Next Night Dinner

When you’re following a keto diet, finding satisfying and low-carb alternatives to traditional pasta can be challenging.

But that doesn’t mean you have to give up your favorite Friday night pasta dishes!

With a bit of creativity, you can enjoy all the creamy, cheesy, and saucy flavors of pasta without straying from your keto goals.

Enter the world of Friday Keto Pasta Recipes — a collection of delicious, low-carb meals that will make your Friday dinner feel as indulgent as ever.

From rich Alfredo sauces to vibrant pesto and hearty meat-based sauces, these keto-friendly pasta alternatives will help you stick to your diet while still indulging in comforting and satisfying meals.

Whether you’re using zucchini noodles, shirataki noodles, or cauliflower-based pasta, these recipes prove that keto pasta can be every bit as satisfying as its carb-laden counterpart.

25+ Delicious Friday Keto Pasta Recipes for Your Next Night Dinner

There’s no need to miss out on the comforting pasta dishes you love just because you’re following a keto lifestyle.

With these 25+ Friday keto pasta recipes, you can indulge in hearty, flavorful meals that satisfy your cravings while keeping you on track with your low-carb goals.

Whether you’re looking for a creamy Alfredo, a fresh pesto, or a meaty Bolognese, these recipes offer plenty of variety to keep your Friday nights exciting and flavorful.

The best part? You won’t have to worry about packing on the carbs, allowing you to enjoy the delicious flavors and textures of pasta without any guilt.

So, next time you’re craving pasta, turn to these keto-friendly recipes for a delicious and satisfying meal!

Keto Zucchini Noodles with Pesto and Chicken

This Keto Zucchini Noodles with Pesto and Chicken recipe brings together the freshness of zucchini noodles and the rich, vibrant flavors of homemade pesto. Paired with grilled chicken, this dish is both satisfying and low in carbs, making it a perfect keto-friendly alternative to traditional pasta dishes.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 chicken breasts, grilled and sliced
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup Parmesan cheese, grated
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Prepare the Pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until finely chopped. Gradually add olive oil while blending until smooth.
2. Cook the Zucchini Noodles: In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, until just tender.
3. Grill the Chicken: Grill the chicken breasts over medium heat for 5-7 minutes per side or until fully cooked. Slice into strips.
4. Assemble the Dish: Toss the zucchini noodles with pesto and top with grilled chicken slices.
5. Serve: Garnish with extra Parmesan and fresh basil, then serve immediately.

This Keto Zucchini Noodles with Pesto and Chicken dish is a perfect blend of fresh vegetables, savory pesto, and protein-rich chicken. It’s light yet filling, and its flavors are incredibly satisfying. Ideal for a Friday night dinner, it will leave you feeling nourished without compromising on your low-carb lifestyle. Plus, the zucchini noodles serve as an excellent substitute for traditional pasta, offering a refreshing twist on a classic dish.

Keto Alfredo Shrimp Pasta

This Keto Alfredo Shrimp Pasta features tender shrimp cooked in a creamy, buttery Alfredo sauce and paired with low-carb pasta. It’s a rich and decadent meal that tastes indulgent but fits perfectly into a keto diet. Ideal for a Friday evening, it’s quick to prepare, yet the flavor is luxurious.

Ingredients:

• 12 oz. shirataki noodles or zucchini noodles
• 1 lb. shrimp, peeled and deveined
• 2 tbsp butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the Noodles: Prepare the shirataki noodles (or zucchini noodles) according to package instructions. Set aside.
2. Sauté the Shrimp: In a large skillet, melt the butter over medium heat. Add the shrimp and sauté for 2-3 minutes per side, or until pink and opaque. Remove and set aside.
3. Make the Alfredo Sauce: In the same skillet, add garlic and cook for 30 seconds. Pour in the heavy cream, and bring to a simmer. Let it reduce for 3-4 minutes. Stir in the Parmesan cheese until smooth, and season with salt and pepper.
4. Combine: Add the cooked noodles to the sauce and toss to coat. Then, gently fold in the cooked shrimp.
5. Serve: Garnish with fresh parsley and serve hot.

Keto Alfredo Shrimp Pasta is a decadent dish that perfectly balances rich flavors and creamy textures without the carbs of traditional pasta. The shrimp provides a delicious protein, while the Alfredo sauce offers a luxurious, creamy finish. This dish is a great way to indulge while staying on track with your keto goals, making it an ideal choice for a comforting Friday dinner.

Keto Spaghetti with Bolognese Sauce

This Keto Spaghetti with Bolognese Sauce is a classic Italian favorite made keto-friendly with zucchini noodles and a hearty, flavorful meat sauce. The rich tomato sauce, combined with ground beef and pork, creates a satisfying and low-carb dish that delivers all the comfort of traditional spaghetti without the carbs.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz.) crushed tomatoes
• 1 tbsp tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the Meat Sauce: In a large skillet, heat some olive oil over medium heat. Add the onion and garlic and sauté until soft. Add the ground beef and pork, breaking it up as it cooks. Cook until browned.
2. Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, oregano, and basil. Let it simmer on low heat for 20 minutes, stirring occasionally.
3. Finish the Sauce: Stir in the heavy cream, and season with salt and pepper to taste. Let it simmer for another 5 minutes until the sauce thickens.
4. Prepare the Zucchini Noodles: In a separate skillet, sauté the zucchini noodles for 2-3 minutes in a little olive oil until just tender.
5. Assemble: Serve the Bolognese sauce over the zucchini noodles.
6. Serve: Garnish with fresh basil and grated Parmesan if desired.

This Keto Spaghetti with Bolognese Sauce is an outstanding low-carb version of a traditional Italian favorite. The zucchini noodles serve as a perfect substitute for pasta, and the rich, meaty Bolognese sauce is flavorful and satisfying. It’s a great way to enjoy a comforting, hearty meal while adhering to a keto lifestyle. This dish is ideal for a Friday night when you’re craving something hearty yet healthy.

Keto Carbonara with Cauliflower Pasta

Keto Carbonara with Cauliflower Pasta is a creamy, rich dish that brings all the flavors of the classic Italian carbonara but in a keto-friendly way. Using cauliflower pasta as the base, this dish is topped with crispy pancetta and a velvety egg and cheese sauce that will satisfy your cravings without any carbs. It’s a perfect Friday night meal that feels indulgent yet fits within your keto diet.

Ingredients:

• 2 cups cauliflower florets, steamed and blended into a smooth “pasta” texture
• 4 oz pancetta, diced
• 3 large eggs
• 1/2 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Cauliflower Pasta: Steam the cauliflower florets until soft, then blend them into a smooth, mashed texture that resembles pasta.
2. Cook the Pancetta: In a skillet, cook the pancetta over medium heat until crispy, about 4-5 minutes. Remove and set aside.
3. Make the Carbonara Sauce: In a separate bowl, whisk together eggs, Parmesan, heavy cream, garlic, salt, and pepper until smooth.
4. Combine: Add the cauliflower pasta to the skillet with the pancetta and heat through. Then, slowly pour the carbonara sauce into the mixture while stirring constantly to prevent the eggs from scrambling.
5. Serve: Garnish with fresh parsley and additional Parmesan cheese, then serve hot.

Keto Carbonara with Cauliflower Pasta offers the perfect balance of creamy, savory, and crispy textures. The cauliflower “pasta” provides a great low-carb alternative, and the pancetta adds a deliciously salty crunch. This dish is a fantastic Friday night treat that combines the richness of traditional carbonara with the benefits of a keto lifestyle, ensuring that you don’t miss out on flavor or satisfaction.

Keto Baked Lasagna with Zucchini Noodles

Keto Baked Lasagna with Zucchini Noodles is a low-carb twist on the traditional lasagna, using zucchini in place of pasta sheets. This dish is layered with a flavorful meat sauce, ricotta, and mozzarella cheese, then baked to perfection for a hearty, comforting meal. It’s perfect for those following a keto diet who still want to enjoy the flavors of classic lasagna.

Ingredients:

• 4 medium zucchinis, sliced thinly into strips
• 1 lb ground beef
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 2 cups marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, chopped for garnish

Instructions:

1. Prepare the Zucchini Noodles: Slice the zucchinis into thin strips lengthwise. Lay the strips on a paper towel and sprinkle with salt to draw out moisture. Let them sit for 10-15 minutes, then pat dry.
2. Make the Meat Sauce: In a large skillet, sauté the onion and garlic in olive oil until soft. Add the ground beef and cook until browned. Stir in the marinara sauce, oregano, salt, and pepper, and let the sauce simmer for 15 minutes.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a baking dish, layer zucchini strips, meat sauce, ricotta cheese, and mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
4. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
5. Serve: Garnish with fresh basil and additional Parmesan cheese.

This Keto Baked Lasagna with Zucchini Noodles is the ultimate comfort food reimagined for those on a keto diet. The zucchini noodles provide a light, low-carb base, while the hearty meat sauce and creamy cheeses bring all the richness of traditional lasagna. It’s a filling and satisfying dish, perfect for a cozy Friday night dinner with minimal carbs and maximum flavor.

Keto Creamy Spinach and Mushroom Fettuccine

Keto Creamy Spinach and Mushroom Fettuccine is a rich and comforting pasta dish made with fettuccine-style zucchini noodles and a creamy, garlic-infused spinach and mushroom sauce. The dish is both indulgent and keto-friendly, offering the perfect balance of textures and flavors for a Friday night treat.

Ingredients:

• 4 medium zucchinis, spiralized into fettuccine-style noodles
• 2 tbsp olive oil
• 1/2 cup onion, chopped
• 2 cups mushrooms, sliced
• 3 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil, chopped for garnish

Instructions:

1. Prepare the Zucchini Noodles: Spiralize the zucchinis into fettuccine-style noodles and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until softened. Add the mushrooms and cook for 4-5 minutes, until tender.
3. Make the Sauce: Add the fresh spinach and cook until wilted. Pour in the heavy cream, stirring to combine, and let it simmer for 3-4 minutes. Stir in the Parmesan cheese and season with salt and pepper.
4. Combine: Add the zucchini noodles to the skillet, tossing to coat in the creamy sauce. Let them cook for 2-3 minutes until tender.
5. Serve: Garnish with fresh basil and serve hot.

Keto Creamy Spinach and Mushroom Fettuccine is a wonderfully rich dish that combines the earthiness of mushrooms, the freshness of spinach, and the luxuriousness of a creamy sauce. The zucchini noodles serve as a great low-carb alternative to pasta, making this dish a perfect choice for anyone following a keto diet. It’s indulgent yet light, making it an ideal Friday night meal that’s both satisfying and healthy.

Keto Pesto Chicken Alfredo

Keto Pesto Chicken Alfredo combines the rich, creamy textures of Alfredo sauce with the vibrant, herby flavors of fresh pesto, all served over a low-carb pasta alternative. This dish is packed with flavor and protein, making it a great Friday dinner option that feels indulgent while still being keto-friendly.

Ingredients:

• 2 large chicken breasts, grilled and sliced
• 4 cups zucchini noodles (or shirataki noodles)
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/4 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Grill them over medium heat for about 5-7 minutes per side, or until fully cooked. Slice into strips.
2. Cook the Noodles: In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles (or shirataki noodles) and cook for 2-3 minutes until just tender.
3. Make the Alfredo Sauce: In another skillet, pour the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and pesto, cooking until the sauce thickens, about 4 minutes.
4. Combine the Ingredients: Toss the zucchini noodles in the creamy pesto Alfredo sauce. Add the grilled chicken on top.
5. Serve: Garnish with fresh basil and additional Parmesan cheese if desired, and serve immediately.

Keto Pesto Chicken Alfredo is a luscious, satisfying dish that combines the richness of Alfredo sauce with the fresh, vibrant flavors of pesto. The zucchini noodles provide a great low-carb alternative to pasta, and the grilled chicken adds a juicy, protein-packed element. This dish is perfect for a Friday night meal that feels luxurious yet stays within your keto lifestyle.

Keto Shrimp Scampi with Zucchini Noodles

Keto Shrimp Scampi with Zucchini Noodles is a zesty, flavorful dish that pairs succulent shrimp with garlic butter and lemon sauce, served over zucchini noodles for a low-carb alternative. This quick and easy recipe delivers all the satisfying flavors of a classic scampi while being keto-friendly and light.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the Shrimp: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for about 2 minutes per side until pink and opaque. Remove and set aside.
2. Sauté the Garlic: In the same skillet, add the remaining butter and garlic. Cook for 1 minute until fragrant, then add the red pepper flakes (if using).
3. Make the Sauce: Pour in the chicken broth and lemon juice. Let the sauce simmer for 3-4 minutes, allowing it to reduce slightly.
4. Cook the Zucchini Noodles: In a separate pan, sauté the zucchini noodles with a bit of olive oil for 2-3 minutes, just until tender.
5. Combine the Dish: Add the shrimp back to the skillet with the garlic-lemon sauce and toss to coat. Add the zucchini noodles to the pan and toss everything together until well combined.
6. Serve: Garnish with fresh parsley and serve immediately.

Keto Shrimp Scampi with Zucchini Noodles is a refreshing, light, and flavorful dish perfect for a Friday night dinner. The garlic butter sauce with the zesty lemon creates a perfect balance with the shrimp, and the zucchini noodles serve as an excellent low-carb substitute for pasta. This dish offers a deliciously satisfying meal without breaking your keto diet.

Keto Creamy Chicken and Spinach Lasagna Roll-Ups

Keto Creamy Chicken and Spinach Lasagna Roll-Ups are a clever take on traditional lasagna, using thinly sliced chicken breasts instead of pasta to create roll-ups filled with a creamy spinach mixture. This dish is hearty, satisfying, and perfect for anyone looking to enjoy lasagna flavors while staying keto-compliant.

Ingredients:

• 4 large chicken breasts, sliced thinly into strips
• 2 cups spinach, cooked and drained
• 1/2 cup ricotta cheese
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• 1 cup marinara sauce (sugar-free)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). Season the chicken strips with salt, pepper, garlic powder, and oregano. Bake for 15-20 minutes until fully cooked, or until the internal temperature reaches 165°F (74°C).
2. Make the Filling: In a bowl, combine the cooked spinach, ricotta cheese, cream cheese, mozzarella, and Parmesan. Mix until smooth, and season with salt and pepper.
3. Assemble the Roll-Ups: Lay a thinly sliced chicken strip on a flat surface. Spoon a portion of the spinach mixture onto the chicken and roll it up tightly.
4. Bake: Spread a thin layer of marinara sauce in the bottom of a baking dish. Place the chicken roll-ups in the dish and top with the remaining marinara sauce. Bake for 20-25 minutes.
5. Serve: Garnish with fresh basil and serve hot.

Keto Creamy Chicken and Spinach Lasagna Roll-Ups are a brilliant keto twist on traditional lasagna. The chicken strips are a perfect, low-carb substitute for pasta, while the creamy spinach filling adds richness and flavor. The marinara sauce ties everything together in a comforting and satisfying way. These roll-ups are a great choice for a keto-friendly Friday night dinner that will keep you feeling full and happy while still enjoying all the deliciousness of lasagna.

Keto Chicken Parmesan with Zucchini Noodles

Keto Chicken Parmesan with Zucchini Noodles is a low-carb take on the beloved Italian classic. Instead of breadcrumbs, the chicken is coated in almond flour and Parmesan, then baked until golden and crispy. Served over zucchini noodles and topped with sugar-free marinara sauce and melted mozzarella, this dish is packed with flavor but without the carbs, making it a perfect Friday night treat.

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cups zucchini noodles
• 1 cup marinara sauce (sugar-free)
• 1 cup mozzarella cheese, shredded
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper. In one bowl, combine almond flour and Parmesan cheese. In another bowl, beat the egg. Dip each chicken breast in the egg, then coat it in the almond flour mixture.
2. Cook the Chicken: Heat a little olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden and crispy. Transfer the chicken to a baking dish.
3. Top with Sauce and Cheese: Spoon marinara sauce over each piece of chicken, then sprinkle with mozzarella cheese. Bake for 10-15 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
4. Prepare the Zucchini Noodles: While the chicken is baking, sauté zucchini noodles in a skillet over medium heat for 2-3 minutes until just tender.
5. Serve: Place the zucchini noodles on a plate and top with the chicken Parmesan. Garnish with fresh basil and serve hot.

Keto Chicken Parmesan with Zucchini Noodles offers all the comfort of the classic dish but without the carbs. The crispy almond flour coating on the chicken gives it the perfect crunch, while the melted cheese and marinara sauce add all the familiar flavors. Paired with zucchini noodles, this is a satisfying and keto-friendly meal perfect for a Friday night indulgence.

Keto Beef Stroganoff with Shirataki Noodles

Keto Beef Stroganoff with Shirataki Noodles is a rich and creamy dish that’s perfect for anyone following a keto diet. This version swaps traditional egg noodles for low-carb shirataki noodles, making it a deliciously hearty meal without the carbs. The beef is simmered in a creamy mushroom sauce that’s packed with flavor, creating a cozy, comforting dish that’s perfect for a Friday night dinner.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 tbsp olive oil
• 1/2 onion, sliced
• 2 cups mushrooms, sliced
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 2 cups shirataki noodles, drained and rinsed
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Beef: Heat olive oil in a large skillet over medium heat. Add the sliced beef and cook for 3-4 minutes, until browned. Remove and set aside.
2. Cook the Vegetables: In the same skillet, add the onion and mushrooms. Cook for 4-5 minutes, until softened.
3. Make the Sauce: Add the beef broth, heavy cream, Dijon mustard, and garlic powder to the skillet. Stir to combine and bring the mixture to a simmer. Let it cook for 5 minutes until the sauce thickens.
4. Add the Beef: Return the beef to the skillet, stirring to coat with the sauce. Let it simmer for an additional 2-3 minutes.
5. Prepare the Shirataki Noodles: In a separate skillet, sauté the shirataki noodles for 1-2 minutes to remove excess moisture.
6. Serve: Serve the beef stroganoff over the prepared shirataki noodles and garnish with fresh parsley.

Keto Beef Stroganoff with Shirataki Noodles is a rich, satisfying dish that delivers all the creamy goodness of the classic recipe with none of the carbs. The creamy sauce pairs perfectly with the tender beef, and the shirataki noodles provide a great low-carb alternative to traditional pasta. This dish is perfect for a cozy Friday night meal, offering comfort and indulgence without straying from your keto lifestyle.

Keto Alfredo Shrimp and Broccoli

Keto Alfredo Shrimp and Broccoli is a deliciously creamy, flavorful dish featuring shrimp and broccoli in a rich Alfredo sauce. The sauce is made with heavy cream, butter, and Parmesan cheese, making it ultra-creamy and satisfying. This low-carb dish is perfect for a keto-friendly Friday night meal, offering a satisfying combination of protein and vegetables.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup heavy cream
• 2 tbsp butter
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish

Instructions:

1. Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove and set aside.
2. Sauté the Broccoli: In the same skillet, add the broccoli florets and sauté for 3-4 minutes until they begin to soften.
3. Make the Alfredo Sauce: In a separate pan, melt the butter over medium heat and sauté the garlic until fragrant. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for 5 minutes, until the sauce thickens.
4. Combine the Dish: Add the shrimp back into the skillet with the broccoli, then pour the Alfredo sauce over everything. Stir to coat and heat through.
5. Serve: Garnish with fresh parsley and serve immediately.

Keto Alfredo Shrimp and Broccoli is a wonderfully creamy and flavorful dish that’s perfect for a keto-friendly Friday dinner. The shrimp and broccoli pair beautifully with the rich Alfredo sauce, creating a satisfying and indulgent meal. This dish is both filling and low in carbs, making it an excellent choice for anyone following a keto diet while still craving a comforting, creamy pasta alternative.

Keto Creamy Garlic Shrimp Pasta

Keto Creamy Garlic Shrimp Pasta is a mouthwatering dish that combines succulent shrimp with a creamy garlic sauce, served over low-carb noodles. This dish is indulgent yet keto-friendly, with the rich creaminess of the sauce perfectly complementing the shrimp’s delicate flavor. Zucchini noodles or shirataki noodles serve as a great pasta alternative, making this a perfect dish for a Friday night dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups zucchini noodles (or shirataki noodles)
• 1 cup heavy cream
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Shrimp: Heat butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. Make the Garlic Sauce: In the same skillet, add the minced garlic and cook for 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and lemon juice, cooking for 3-4 minutes, until the sauce thickens.
3. Cook the Noodles: While the sauce simmers, sauté the zucchini noodles in another skillet with a bit of olive oil for 2-3 minutes until tender.
4. Combine the Dish: Add the cooked shrimp back into the skillet with the garlic cream sauce. Toss everything together to coat the shrimp in the sauce.
5. Serve: Serve the shrimp and sauce over the zucchini noodles and garnish with fresh parsley.

Keto Creamy Garlic Shrimp Pasta is a rich and flavorful dish that feels indulgent but stays perfectly aligned with your keto goals. The creamy garlic sauce coats the shrimp beautifully, while the zucchini noodles provide a satisfying texture without the carbs. This dish is an ideal option for a Friday night meal when you’re craving something comforting and low in carbs.

Keto Beef Bolognese with Zucchini Noodles

Keto Beef Bolognese with Zucchini Noodles is a delicious, hearty meal that takes the classic Italian Bolognese sauce and serves it over low-carb zucchini noodles. The rich beef and tomato sauce, simmered with garlic, herbs, and a splash of red wine, creates an indulgent and flavorful sauce. Paired with zucchini noodles, this is a perfect keto-friendly version of the traditional pasta dish.

Ingredients:

• 1 lb ground beef
• 2 medium zucchinis, spiralized into noodles
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup red wine (optional)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil for garnish
• Parmesan cheese for topping

Instructions:

1. Prepare the Bolognese Sauce: Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Simmer the Sauce: Stir in the diced tomatoes, red wine (if using), basil, oregano, salt, and pepper. Bring to a simmer and cook for 20-30 minutes, until the sauce thickens and the flavors meld together.
3. Cook the Zucchini Noodles: While the sauce simmers, sauté the zucchini noodles in a separate skillet with a little olive oil for 2-3 minutes until just tender.
4. Serve: Spoon the Bolognese sauce over the zucchini noodles and garnish with fresh basil and Parmesan cheese.

Keto Beef Bolognese with Zucchini Noodles is a satisfying, low-carb meal that delivers all the rich flavors of the classic Italian dish. The Bolognese sauce is hearty and flavorful, making it the perfect topping for tender zucchini noodles. This keto-friendly version of a traditional pasta dish is perfect for a Friday night dinner when you want comfort food without the carbs.

Keto Chicken Pesto Alfredo

Keto Chicken Pesto Alfredo is a flavorful combination of creamy Alfredo sauce and vibrant pesto, paired with grilled chicken and zucchini noodles. The rich, garlicky sauce blends beautifully with the tender chicken and the fresh pesto, making this a perfect dish for anyone following a keto diet. It’s a quick and easy recipe that brings together the best of both worlds: creamy comfort and fresh herbaceous flavor.

Ingredients:

• 2 large chicken breasts, grilled and sliced
• 4 cups zucchini noodles (or shirataki noodles)
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/4 cup pesto (store-bought or homemade)
• 2 tbsp butter
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Grill the Chicken: Season the chicken breasts with salt and pepper. Grill them over medium heat for about 6-7 minutes per side, or until fully cooked. Slice into strips and set aside.
2. Prepare the Alfredo Sauce: In a skillet, melt butter over medium heat. Add the garlic and cook for 1 minute, then pour in the heavy cream. Bring it to a simmer, then stir in the Parmesan cheese, cooking until the sauce thickens, about 3-4 minutes.
3. Make the Pesto Alfredo: Stir the pesto into the creamy sauce, mixing until well combined.
4. Cook the Zucchini Noodles: In a separate skillet, sauté the zucchini noodles for 2-3 minutes until tender.
5. Assemble the Dish: Toss the zucchini noodles in the pesto Alfredo sauce. Add the sliced chicken and mix everything together.
6. Serve: Garnish with fresh basil and serve immediately.

Keto Chicken Pesto Alfredo is a rich, creamy dish that satisfies all your cravings without the carbs. The combination of pesto and Alfredo sauce creates a perfect balance of creamy and herby flavors, while the zucchini noodles serve as a healthy, low-carb alternative to pasta. This dish is quick, easy, and perfect for a Friday night dinner when you want something indulgent yet keto-friendly.

Note: More recipes are coming soon!