Creamy Garlic Shrimp Zucchini

I was standing in my kitchen on a Tuesday night, staring at a pound of shrimp and a pile of zucchini, when I realized I didn't need pasta to feel satisfied. The garlic was already sizzling in butter, filling the room with that unmistakable warmth. I spiralized the zucchini on a whim, tossed it with the shrimp and cream, and suddenly dinner felt both indulgent and light. That's when I knew this dish would become a regular.

The first time I made this for my sister, she didn't even notice there was no pasta until halfway through her second serving. She looked up, fork in hand, and said it tasted like something from a bistro. I just smiled and told her it was the Parmesan and lemon doing all the work. That night, it became her most-requested dish whenever she visits.

Ingredients

• Large shrimp, peeled and deveined: Pat them completely dry before cooking so they get a nice sear instead of steaming in their own moisture.
• Zucchini, spiralized into noodles: Use medium-sized zucchini for the best texture, and don't skip salting them lightly to draw out excess water.
• Cherry tomatoes, halved: They add little bursts of sweetness and color, but you can leave them out if you prefer a simpler sauce.
• Garlic, minced: Fresh garlic is everything here; the fragrance it releases in butter is what makes the whole dish sing.
• Unsalted butter: This gives the sauce a silky richness that olive oil alone can't achieve.
• Heavy cream: It creates that luscious, coating consistency that clings to every shrimp and noodle.
• Grated Parmesan cheese: Use freshly grated if possible; it melts smoothly and adds a nutty, salty depth.
• Olive oil: A good quality oil helps with the initial sear and adds a fruity undertone.
• Red pepper flakes: Just a pinch brings subtle warmth without overpowering the delicate shrimp.
• Salt and freshly ground black pepper: Season in layers, tasting as you go, to build balanced flavor.
• Fresh parsley, chopped: It brightens everything up at the end and makes the dish look vibrant.
• Lemon juice: A squeeze cuts through the cream and wakes up all the other flavors.

Instructions

Prep the shrimp:

Pat them dry with paper towels and season lightly with salt and pepper. Dry shrimp sear beautifully instead of releasing water into the pan.

Sear the shrimp:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the shrimp, and cook 1 to 2 minutes per side until they turn opaque and pink. Remove them and set aside so they don't overcook.

Build the base:

In the same skillet, add the remaining olive oil and butter, then toss in the minced garlic and sauté for 30 seconds until it smells incredible. Don't let it brown or it'll turn bitter.

Add the tomatoes:

Stir in the cherry tomatoes and cook for 1 to 2 minutes until they start to soften and release their juices.

Make the cream sauce:

Reduce the heat to medium, pour in the heavy cream, and bring it to a gentle simmer. Stir in the Parmesan and red pepper flakes, letting the sauce thicken slightly as the cheese melts.

Finish the shrimp:

Return the shrimp to the skillet and toss them in the sauce, then add the lemon juice and half the parsley. Everything should be coated and glossy.

Toss in the zucchini noodles:

Add the spiralized zucchini and gently toss to combine, cooking for 2 to 3 minutes until just tender but still crisp. Overcooking them makes them mushy and watery.

Taste and adjust:

Season with more salt, pepper, or lemon juice as needed.

Serve:

Plate immediately and garnish with the remaining parsley for a fresh, colorful finish.

Pin Recipe

One evening, I served this to a friend who swore she hated zucchini. She cleaned her plate and asked for the recipe before she even realized what she'd been eating. That's the magic of a good sauce and perfectly cooked shrimp; they make everything else fall into place.

Making It Your Own

If you want to keep it dairy-free, swap the heavy cream for coconut cream and skip the Parmesan; the sauce will still be rich and silky. I've also thrown in handfuls of fresh spinach or sliced bell peppers when I had them on hand, and they always worked beautifully. This dish is forgiving and welcomes whatever vegetables you're trying to use up.

Storing and Reheating

Leftovers keep in the fridge for up to two days, but the zucchini noodles do release more water as they sit. When you reheat, do it gently in a skillet over low heat, adding a splash of cream or a drizzle of olive oil to bring the sauce back together. It won't be quite as crisp as when it's fresh, but it's still delicious.

What to Serve Alongside

This dish is light enough that it doesn't need much, but a simple arugula salad with lemon vinaigrette or a slice of crusty bread for dipping in the sauce works perfectly. I like pairing it with a crisp white wine like Sauvignon Blanc; the acidity cuts through the cream and complements the shrimp.

• A side of roasted asparagus or green beans adds color and crunch.
• Garlic bread is never a bad idea if you're feeding hungry people.
• Keep it simple so the shrimp and zucchini stay the stars of the plate.

Pin Recipe

This dish has a way of making an ordinary weeknight feel special without any fuss. I hope it brings you the same easy joy it's brought to my table.

Recipe FAQs

→ What is the best way to cook the shrimp?

Pat shrimp dry and season with salt and pepper. Sear in hot olive oil for 1–2 minutes per side until pink and opaque to keep them juicy and tender.

→ Can I substitute zucchini noodles with other vegetables?

Yes, you can use spiralized carrots, cucumber, or even sautéed spinach to vary texture and flavor while maintaining a light base.

→ How can I make this dish dairy-free?

Replace heavy cream with coconut cream and omit the Parmesan cheese to enjoy a creamy, dairy-free version.

→ Is it necessary to use fresh garlic?

Fresh garlic provides the best aroma and flavor. Mince and sauté briefly to enhance the garlicky richness without bitterness.

→ How do I prevent zucchini noodles from getting soggy?

Toss zucchini noodles gently in the skillet over medium heat for just 2–3 minutes until tender but still firm to avoid sogginess.

→ Can I prepare this dish ahead of time?

It's best enjoyed fresh but you can prepare components separately and combine just before serving to preserve texture and flavor.