Keto Creamy Salmon & Shrimp Pasta

Season salmon and shrimp with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Cook salmon skin-side down for 3–4 minutes, flip, and cook 2–3 more minutes until just cooked through. Remove and keep warm.

In the same pan, cook shrimp 1–2 minutes per side until pink. Remove and set aside.

2. Make the Cream Sauce

Reduce heat to medium, add butter, and sauté garlic for 30 seconds.

Stir in heavy cream and chicken broth, simmer for 2 minutes.

Add Parmesan, Italian seasoning, and red pepper flakes. Stir until thickened.

Adjust salt & pepper, then stir in parsley.

3. Prepare the Pasta Alternative

Zoodles: Lightly sauté in a separate pan for 1–2 minutes.

Shirataki noodles: Rinse, boil for 2 minutes, then dry in a pan.

Palmini pasta: Rinse and heat briefly in a pan.

4. Assemble

Toss your low-carb pasta in the sauce until coated.

Plate the pasta, top with salmon and shrimp, and drizzle extra sauce over the top.

Garnish with fresh parsley.

Serving and Storage Tips