Creamy Garlic Shrimp Zucchini Noodles (Printable Version)

Tender shrimp in velvety garlic cream sauce served over spiralized zucchini for a quick, satisfying low-carb dinner.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 tablespoons shallot, finely chopped
04 - 4 garlic cloves, minced

→ Dairy

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

→ Pantry & Seasonings

08 - 1 tablespoon olive oil
09 - 1/2 teaspoon sea salt, divided
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving

# How to Make It:

01 - Pat the shrimp dry with paper towels and season with 1/4 teaspoon 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 1-2 minutes per side, until opaque and pink. Transfer to a plate.
03 - Lower the heat to medium. Add the remaining butter and the shallot to the skillet. Sauté for 1 minute, then add the garlic and cook until fragrant, about 30 seconds.
04 - Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and red pepper flakes. Simmer gently until the sauce thickens, about 2-3 minutes.
05 - Add the zucchini noodles and remaining salt. Toss gently for 2-3 minutes, until just tender but not mushy.
06 - Return the shrimp to the pan and toss to coat in the sauce. Remove from heat, sprinkle with parsley, and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The sauce clings to every spiral of zucchini like it was made for it
  • Ready in 30 minutes but tastes like a restaurant special
  • All the creamy comfort without the post pasta nap
02 -
  • Overcooked shrimp become rubbery fast, pull them from heat the second they turn pink
  • Zucchini releases water as it cooks, so do not add extra liquid to the pan
  • The sauce continues thickening off the heat, so remove it a bit early if needed
03 -
  • Use the largest shrimp you can find, they shrink during cooking
  • Room temperature cream incorporates more smoothly into the sauce
  • Pre-grated Parmesan often has anti-caking agents that prevent melting smoothly

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