Creamy Garlic Shrimp Zucchini (Print version)
Succulent shrimp in a rich garlic cream sauce with tender zucchini noodles for a satisfying dish.
# What you'll need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved (optional)
06 - 2 tablespoons fresh parsley, chopped
→ Sauce
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon lemon zest
10 - Salt and freshly ground black pepper, to taste
11 - 1/2 teaspoon crushed red pepper flakes (optional)
# How to make it:
01 - Pat shrimp dry with paper towels and season with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
03 - In the same skillet, add remaining 1 tablespoon olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.
04 - Add cherry tomatoes if using and cook for 2 minutes until slightly softened.
05 - Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese and lemon zest. Cook for 2–3 minutes, stirring, until sauce thickens slightly.
06 - Add zucchini noodles, toss gently to coat in sauce, and cook for 2–3 minutes until tender yet crisp.
07 - Return cooked shrimp to skillet; toss to combine. Season with salt, pepper, and red pepper flakes if desired.
08 - Sprinkle fresh parsley over the dish and serve immediately.
# Expert suggestions:
01 -
- Ready in 30 minutes but tastes like you've been cooking all day.
- Heavy cream sauce on zucchini noodles hits that sweet spot between indulgent and guilt-free.
- Shrimp cooks so fast that weeknight dinners suddenly feel fancy.
02 -
- Zucchini noodles release water as they cook—don't prep them too early or they'll be soggy, and don't overcook them in the sauce or they'll turn to mush.
- If your sauce looks too thin, the cheese hasn't emulsified properly; whisk it harder and give it another minute or two of gentle heat.
03 -
- A squeeze of fresh lemon juice right before serving brightens everything without making it taste citrusy.
- If the sauce breaks or looks separated, turn off the heat, stop stirring, and let it cool slightly—it usually comes back together.