Creamy Garlic Shrimp Zucchini (Printer-friendly)
Succulent shrimp in garlicky cream sauce with tender zucchini noodles for a light, satisfying dish.
# What You'll Need:
→ 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
# Directions:
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 -
- It feels like restaurant quality comfort food but comes together in under 30 minutes
- The zucchini noodles stay perfectly crisp tender, never mushy like I learned through trial and error
02 -
- Overcooking the shrimp is the tragedy I experienced too many times, so pull them the second they turn pink and opaque because theyll continue cooking from residual heat
- The zucchini noodles should be the last thing you add because they release water as they sit and can turn your gorgeous sauce into a watery disappointment
03 -
- Work in batches if your skillet isnt large enough to hold all the shrimp in a single layer, because overcrowding leads to steamed instead of seared
- Grate your Parmesan from a wedge if possible because the pre grated stuff has anti caking agents that prevent it from melting smoothly