Creamy Garlic Shrimp Zucchini (Printable)
Shrimp cooked in garlicky cream sauce served with tender zucchini noodles for a light, flavorful meal.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 3 cloves garlic, minced
04 - 1 small shallot, finely chopped
→ Dairy
05 - 1/2 cup heavy cream
06 - 1/4 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter
→ Pantry
08 - 2 tbsp olive oil
09 - 1/2 tsp crushed red pepper flakes
10 - Salt and black pepper, to taste
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges, for serving
# Steps:
01 - Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until just opaque and pink. Remove shrimp to a plate and set aside.
03 - In the same skillet, add the remaining olive oil and butter. Sauté the shallot and garlic for 1–2 minutes until fragrant but not browned.
04 - Pour in the heavy cream, bring to a gentle simmer, and stir in the Parmesan cheese until melted. Season with salt, black pepper, and red pepper flakes if using.
05 - Add the zucchini noodles and toss gently in the sauce for 1–2 minutes, just until slightly tender but still crisp.
06 - Return the shrimp to the skillet and combine with the noodles and sauce. Cook for an additional minute to heat through. Remove from heat, garnish with fresh parsley, and serve immediately with lemon wedges.
# Expert Advice:
01 -
- You get that rich restaurant quality cream sauce without the heavy carb coma afterward
- The whole dish comes together in under 30 minutes making it perfect for weeknight indulgence
02 -
- Overcooked rubbery shrimp is the one thing that will ruin this dish, so watch them like a hawk and pull them the moment they turn pink
- Zucchini releases water as it cooks, so keep the sauce moving and do not let it sit too long or you will end up with a watery mess instead of that silky cream sauce
03 -
- If your zucchini noodles are really long, use kitchen scissors to snip them into manageable strands before serving
- Room temperature ingredients help the emulsion in the cream sauce stay stable and velvety