Creamy Garlic Shrimp Zucchini (Printable Version)

Succulent shrimp in garlicky cream sauce with tender zucchini noodles for a light, indulgent dish.

# Ingredient List:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 1 cup cherry tomatoes, halved (optional)
04 - 3 cloves garlic, minced

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese

→ Pantry & Seasonings

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons fresh parsley, chopped
12 - Juice of 1/2 lemon

# Directions:

01 - Pat shrimp dry and season lightly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook shrimp 1 to 2 minutes per side until opaque and pink. Remove shrimp and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté minced garlic for 30 seconds until fragrant, then stir in cherry tomatoes (if using) and cook 1 to 2 minutes until softened.
04 - Reduce heat to medium. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes (if used) until sauce slightly thickens.
05 - Return cooked shrimp to the skillet and toss to coat with sauce. Add lemon juice and half of the chopped parsley.
06 - Incorporate zucchini noodles and gently toss to combine. Cook 2 to 3 minutes until noodles are tender but retain slight crispness.
07 - Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with remaining parsley.

# Expert Tips:

01 -
  • It tastes rich and indulgent but keeps you feeling light, not weighed down.
  • The whole thing comes together in less time than it takes to boil water for pasta.
  • You get all the comfort of a creamy sauce without any of the guilt.
  • The zucchini noodles soak up the garlic cream like they were made for it.
02 -
  • Don't overcook the shrimp or they'll turn rubbery. Pull them off the heat as soon as they're opaque.
  • Zucchini noodles release water if you cook them too long, so keep them on the heat just until they're tender.
  • Salt the zucchini noodles ahead of time and let them drain if you want to avoid extra liquid in the pan.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy.
03 -
  • Always cook shrimp in a single layer so they sear instead of steam.
  • Spiralize the zucchini just before cooking to keep the noodles from getting soggy.
  • Taste the sauce before adding the zucchini, it's easier to adjust seasoning when the pan isn't crowded.
  • Don't skip the lemon juice at the end, it's what makes the whole dish sing.

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