Creamy Garlic Shrimp Zucchini (Printable)
Shrimp simmered in rich garlic cream atop tender zucchini noodles, offering a light, flavorful 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
# How to Make It:
01 - Pat the shrimp completely dry with paper towels and season lightly with salt and black pepper on both sides.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until just opaque and pink. Transfer to a plate and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté shallot and garlic for 1-2 minutes until fragrant but not browned.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until fully melted and smooth. Season with salt, black pepper, and red pepper flakes if desired.
05 - Add zucchini noodles to the skillet and toss gently in sauce for 1-2 minutes until slightly tender but still crisp.
06 - Return shrimp to skillet and combine with noodles and sauce. Cook for 1 minute to heat through. Remove from heat, garnish with fresh parsley, and serve immediately with lemon wedges.
# Expert Advice:
01 -
- The rich cream sauce feels restaurant fancy but comes together in fifteen minutes flat
- Those zucchini noodles stay perfectly crisp tender, never mushy like some other low carb swaps
02 -
- Zucchini releases so much liquid once salted and cooked, spiralize right before cooking and salt only at the very end or you will end up with a watery puddle instead of sauce
- Room temperature shrimp cook more evenly, pull them from the fridge twenty minutes before starting and they will sear up gorgeous and tender every time
03 -
- Work in batches if your skillet is crowded, shrimp need space to sear properly or they will steam and turn rubbery instead of getting that golden exterior
- Use boxed grated Parmesan for cooking into sauce but save that expensive wedge grated fresh for finishing on top, you get both melty flavor and those gorgeous salty cheese crumbles