Creamy Garlic Shrimp Zucchini

The first time I made this, I stood over the stove listening to the shrimp sizzle in that buttery garlic mixture, and my husband actually wandered into the kitchen asking what smelled so incredible. I'd been skeptical about zucchini noodles holding their own against such a rich sauce, but something magical happens when they get tossed in that cream.

Last summer, my sister was visiting and I threw this together on a weeknight when neither of us felt like cooking. We ended up eating standing at the counter, not even bothering with plates, just twirling noodles and talking until the pan was scraped clean.

Ingredients

• Large shrimp: I buy them already peeled and deveined to save time, and patting them completely dry before cooking ensures they get that gorgeous golden sear instead of steaming in their own moisture
• Zucchini noodles: Spiralize them yourself if possible, and whatever you do, dont salt them to draw out moisture or theyll turn to mush in the sauce
• Garlic and shallot: Minced as finely as your patience allows because nothing ruins the vibe like biting into a chunk of raw garlic
• Heavy cream: The full fat version is non negotiable here for that velvety restaurant style texture
• Parmesan cheese: Freshly grated makes all the difference in how smoothly it melts into the sauce
• Butter: I use unsalted so I can control the seasoning, and dividing it between cooking the shrimp and building the sauce adds layers of flavor
• Olive oil: Raises the smoke point so the butter doesnt burn while getting that perfect sear on the shrimp
• Red pepper flakes: Even if youre sensitive to heat, a tiny pinch brightens everything without making it spicy
• Fresh parsley and lemon: The parsley adds fresh color and that final squeeze of lemon cuts through the richness perfectly

Instructions

Prep the shrimp:

Pat those shrimp completely dry with paper towels and give them a light seasoning of salt and pepper, which helps develop that beautiful golden crust

Sear the shrimp:

Heat one tablespoon each of olive oil and butter in a large skillet over medium high heat until the butter foams, then add the shrimp in a single layer and cook for exactly 2 minutes per side until theyre pink and opaque, removing them immediately to a plate so they dont overcook

Build the aromatics:

In the same skillet, add the remaining olive oil and butter, then sauté the minced shallot and garlic for just 1 to 2 minutes until fragrant and translucent, watching closely like a hawk because garlic can turn bitter in seconds

Create the cream sauce:

Pour in the heavy cream and bring it to a gentle simmer before stirring in the Parmesan until melted, then season with salt, pepper, and those red pepper flakes if youre feeling adventurous

Toss the noodles:

Add the zucchini noodles to the sauce and toss gently with tongs for only 1 to 2 minutes, just until theyre slightly tender but still have that satisfying crunch

Bring it together:

Return those beautiful seared shrimp to the skillet and fold everything together for one final minute to heat through, then finish with fresh parsley and serve with lemon wedges on the side

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This has become my go to when friends announce theyre popping by for dinner because it looks impressive but I can have it ready in the time it takes them to drive over. There's something so satisfying about serving something that feels indulgent but leaves everyone feeling light and energized instead of heavy.

Making It Your Own

I've discovered that a splash of dry white wine added right after sautéing the garlic adds this lovely brightness that cuts through the cream. Sometimes when I want extra greens, I'll toss in a handful of spinach at the very end just until it wilts, and nobody even notices they're eating something healthy.

The Vegetable Noodle Game

While zucchini noodles are my favorite here, I've experimented with spiralized sweet potato and carrot when I want something heartier. They take a minute or two longer in the sauce and add this gorgeous color that makes the dish feel even more special on cold winter nights.

Serving Suggestions

This dish stands beautifully on its own but sometimes I'll serve it alongside crusty gluten free bread for soaking up every drop of that sauce. A simple arugula salad with lemon vinaigrette balances the richness perfectly without competing with the flavors.

• Keep everything warm but not hot while plating because the sauce thickens beautifully as it sits slightly
• Have those lemon wedges ready because even a tiny squeeze transforms the entire dish
• Dont skip the fresh parsley garnish because that pop of green makes it look like something from a restaurant

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Hope this becomes one of those weeknight recipes you turn to again and again, like it has in my kitchen.

Recipe Questions & Answers

→ How do I prevent shrimp from overcooking?

Cook shrimp quickly over medium-high heat, about 2 minutes per side, until just opaque and pink to keep them tender and juicy.

→ Can I use other vegetables instead of zucchini noodles?

Yes, spiralized sweet potato or carrots can be used as alternatives for a different texture and flavor profile.

→ What is the best way to achieve a creamy sauce?

Simmer the cream with grated Parmesan and butter after sautéing garlic and shallots to create a rich, velvety consistency.

→ How can I adjust the spice level?

Add or omit crushed red pepper flakes according to your heat preference to keep the dish mild or add a subtle kick.

→ What garnishes complement this dish well?

Fresh chopped parsley and a squeeze of lemon wedges brighten the flavors and add a fresh finishing touch.