Creamy Garlic Shrimp Zucchini (Printable Version)

Succulent shrimp in garlicky cream sauce served with tender zucchini noodles for a light, indulgent 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)
04 - 3 cloves garlic, minced

→ Dairy

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

→ Pantry & Seasonings

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

# How to Make It:

01 - Pat shrimp dry and season lightly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 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. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add cherry tomatoes if using and cook for 1 to 2 minutes until slightly softened.
05 - Reduce heat to medium, pour in heavy cream, and gently simmer. Stir in Parmesan cheese and red pepper flakes if using until sauce thickens slightly.
06 - Return shrimp to skillet and toss to coat in sauce. Add lemon juice and half of the chopped parsley.
07 - Add zucchini noodles and gently toss, cooking 2 to 3 minutes until just tender but still crisp.
08 - Taste and adjust seasoning with salt and pepper, then serve immediately garnished with remaining parsley.

# Expert Tips:

01 -
  • It tastes rich and creamy but keeps you feeling light, not weighed down.
  • The whole thing comes together in under thirty minutes, perfect for busy weeknights.
  • Zucchini noodles soak up the garlicky sauce beautifully without any guilt.
  • It's naturally low carb and gluten-free, so everyone at the table can enjoy it.
02 -
  • Dry your shrimp thoroughly before cooking, or they'll steam instead of sear and you'll lose that golden edge.
  • Don't overcook the zucchini noodles; they release water quickly and can turn the whole dish watery if left in the pan too long.
  • Add the shrimp back at the end so they stay tender and don't turn rubbery from sitting in the hot sauce.
  • Freshly grated Parmesan melts much smoother than the pre-grated kind, which can clump.
03 -
  • Spiralize your zucchini ahead of time and pat them dry with paper towels before cooking to avoid a watery sauce.
  • Use a large skillet so the shrimp have room to sear properly without crowding.
  • Taste the sauce before adding the zucchini noodles; it's your last chance to adjust the seasoning.
  • If you like a little heat, don't be shy with the red pepper flakes; they add warmth without covering up the garlic.

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