Creamy Garlic Shrimp Zucchini

The first time I made zucchini noodles, my husband looked at the spiraled vegetable skeptically and asked where the pasta was. One bite later and the hesitation vanished completely.

My friend Sarah came over for dinner last month and declared this her new favorite low carb discovery. She kept asking what I did to make the sauce so velvety smooth.

Ingredients

• Large shrimp: Peeled and deveined saves precious prep time, but leave the tails on if you want an elegant presentation
• Medium zucchini: Spiralize fresh right before cooking to prevent them from becoming watery and sad
• Shallot: Adds a subtle sweetness that balances the sharp garlic beautifully
• Garlic cloves: Fresh minced garlic is non negotiable here, the jarred stuff simply wont deliver the same punch
• Heavy cream: The backbone of that luxurious sauce, dont skimp or it wont coat the noodles properly
• Unsalted butter: Divided use gives you control over seasoning while building layers of flavor
• Grated Parmesan: Grate it yourself from a wedge for better melting and sharper taste
• Olive oil: Helps prevent the butter from burning over medium high heat
• Sea salt and black pepper: Simple seasonings that let the fresh ingredients shine
• Crushed red pepper flakes: Optional heat that wakes up the whole dish
• Fresh parsley: Adds brightness and makes the plate look professional
• Lemon wedges: A squeeze right before eating cuts through the rich cream

Instructions

Prep the shrimp:

Pat the shrimp completely dry with paper towels so they sear rather than steam, then season with salt and pepper.

Sear to perfection:

Heat olive oil and one tablespoon butter in a large skillet over medium high heat until foaming, then add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque.

Build the aromatics:

Lower heat to medium, add remaining butter and shallot, sauté for 1 minute, then toss in garlic and cook until fragrant about 30 seconds.

Create the sauce:

Pour in heavy cream and bring to a gentle simmer, stir in Parmesan and red pepper flakes, then cook for 2 to 3 minutes until slightly thickened.

Cook the noodles:

Add zucchini noodles and remaining salt, toss gently for 2 to 3 minutes until just tender but still with some bite.

Bring it together:

Return shrimp to the pan and toss everything to coat in that gorgeous sauce.

Finish and serve:

Remove from heat immediately, sprinkle with fresh parsley, and serve with lemon wedges on the side.

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This recipe has become my go to when friends say theyre watching carbs but still want something indulgent. Watching skeptics become converts is my favorite part of serving it.

Choosing the Best Shrimp

Ive learned that wild caught shrimp has a sweeter, cleaner taste than farm raised. The size matters too, large shrimp give you something substantial to bite into rather than tiny pieces that get lost in the sauce.

Making It Your Own

Sometimes I add spinach or cherry tomatoes during the last minute of cooking. A splash of dry white wine before the cream adds depth and makes the dish feel even more special.

Timing Is Everything

Have everything prepped and measured before you turn on the stove. Once you start cooking, this dish comes together so fast that scrambling for ingredients could mean overcooked shrimp.

• Mise en place is your best friend for quick cooking recipes
• Warm your plates slightly so the sauce stays silky longer
• Cut zucchini noodles into manageable lengths with kitchen scissors after spiralizing

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This is the kind of meal that makes you forget youre eating light.

Recipe FAQs

→ How do I prevent zucchini noodles from becoming soggy?

Avoid overcooking zucchini noodles; toss them gently for 2-3 minutes just until tender to maintain texture and prevent sogginess.

→ Can I use frozen shrimp for this dish?

Yes, thaw the shrimp completely and pat dry before cooking to ensure even sautéing and a good sear.

→ What can I substitute for heavy cream?

Half-and-half can be used for a lighter sauce, though it may be less rich and creamy.

→ Is it necessary to add Parmesan cheese?

Parmesan adds depth and umami to the sauce, but you can omit it for a dairy-free alternative or substitute with a similar hard cheese.

→ How can I add a touch of heat to this dish?

Include crushed red pepper flakes when simmering the sauce to add mild spiciness without overpowering flavors.