Creamy Garlic Shrimp Zucchini (Printable Version)

Tender shrimp bathed in creamy garlic sauce atop fresh zucchini noodles for a flavorful, low-carb dish.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 1 cup cherry tomatoes, halved (optional)

→ Sauce

04 - 2 tablespoons unsalted butter
05 - 4 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Pat shrimp dry and season evenly with salt and black pepper.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook shrimp 1 to 2 minutes per side until pink and opaque; remove and set aside.
03 - Add remaining butter and minced garlic to the skillet; sauté for 30 seconds until fragrant.
04 - Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese. Cook for 2 to 3 minutes, stirring until sauce thickens.
05 - Stir in lemon juice and crushed red pepper flakes if using. Adjust salt and pepper to taste.
06 - Return shrimp to the skillet, toss to coat thoroughly, and cook for 1 minute.
07 - Incorporate zucchini noodles and cherry tomatoes if desired. Toss gently for 2 to 3 minutes until noodles soften but remain slightly firm.
08 - Plate immediately and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It tastes like restaurant luxury but uses everyday ingredients you probably already have.
  • The zucchini noodles soak up all that garlicky cream without weighing you down the way pasta does.
  • You can have it on the table in half an hour, even if you're tired and distracted.
  • Leftovers reheat beautifully, which almost never happens with seafood dishes.
02 -
  • Don't overcook the zucchini noodles or they'll release too much water and turn your luscious sauce into a puddle.
  • Pull the shrimp out of the skillet early, they'll finish cooking when you toss them back in with the sauce.
  • Let the cream come to a simmer before adding the Parmesan, or the cheese might clump instead of melting smoothly.
03 -
  • Salt your zucchini noodles lightly and let them sit in a colander for ten minutes before cooking, then pat them dry to remove excess moisture.
  • Use a wide skillet so the shrimp have room to sear instead of crowding and steaming.
  • Finish with a tiny pinch of lemon zest right before serving for an extra layer of brightness that makes the whole dish sing.

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